Sourdough Buttermilk Pancakes
- 2 hours ago
- 4 min read
Looking for the best way to use your sourdough discard? These Sourdough Buttermilk Pancakes are incredibly fluffy, tangy, and easy to make. Plus, you can make the batter and use it all weekend. They go perfectly with homemade maple breakfast sausages.
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I’ve been making, using, and playing with sourdough starter since the early 2000’s. Of course, I make sourdough bread; however, I’m always looking for ways to use my discard.
You see the usual recipes online, and then I found a recipe at King Arthur Baking for sourdough pancakes, and thought I would give it a try - these Sourdough Buttermilk Pancakes are inspired by that recipe.
They aren’t just a way to use up "discard"; they are a total upgrade from your standard boxed mix.
The beauty of this recipe lies in the chemistry. When you mix that tangy sourdough starter with creamy buttermilk and let it rest, you’re developing a depth of flavor that a standard pancake just can’t touch. I’ve found that letting the initial mix sit in the fridge overnight really levels up the game, but don't worry—if you're craving these right now, even a quick rest on the counter helps those flavors sing.
Even better, I experimented and made pancakes one day, then let the prepared batter sit another day, and made this wonderful large baked Sourdough Buttermilk Pancake topped with cinnamon sugar. Nothing went to waste.
Why You’ll Love These Sourdough Buttermilk Pancakes
Thanks to the reaction between the sourdough, buttermilk, and baking soda, these pancakes puff up beautifully on the griddle. Plus, it’s a "zero-waste" win for your kitchen!
Additionally, if you aren’t a fan of buying buttermilk because it goes to waste, give this buttermilk powder a try. You can find it in most grocery stores in the baking aisle, but keep your eye peeled for it because you’ll usually find it on one of the high shelves with other random ingredients like egg powder, yeast extract, and almond paste.
Ingredient Spotlights
Sourdough Starter Discard: This provides that signature tang and a unique, chewy yet tender texture. If you don’t have sourdough starter, make the overnight sponge without it. Then the next morning, if you find the overall mixture too thick, add a drop or two more of buttermilk.
Buttermilk: Essential for the rise and that classic diner-style flavor.
Vanilla & Melted Butter: These add a layer of warmth and richness that makes these pancakes feel like a true weekend treat.
Variations
Want to mix things up?
Fruit-Filled: Gently fold in fresh blueberries or sliced bananas just before flipping. If I’m using blueberries, I like to use frozen. You can also add apples either on top of the pancakes or mixed in. I like to cook my apples with a bit of butter and cinnamon before adding them to the batter so they are soft and not “crispy.”
Spiced: Add a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.
Sheet Pan Style: If you have leftover batter, you can even make Baked Pancakes for a hands-off breakfast the next day! You can use a sheet pan, or I like a cast iron skillet because the edges get crispy. I preheat the pan in the oven and then melt butter in it to add to the flavor, as well as help them release.
What You Need for This Recipe
Tools
Ingredients
Sourdough Starter Discard
Buttermilk
All-purpose Flour
Sugar
Egg
Melted Butter
Baking Soda
Salt
Vanilla Extract
Here’s the Recipe
Frequently Asked Questions
How should I store my leftover sourdough buttermilk pancakes?
If you don't finish the whole stack, you can store cooked pancakes in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag; they’ll stay fresh for up to 2 months. They are great to have on hand.
Can I save the sourdough buttermilk pancake batter for the next day?
Absolutely! I’ve tested leftover batter the next day, and it cooks up beautifully. Just give it a gentle stir before hitting the griddle.
How do I reheat the sourdough buttermilk pancakes?
To keep that "just-cooked" texture, reheat them in a toaster or a 350°F oven until warmed through. Microwaving works in a pinch, but it can make them a bit soft.
What if I don't have buttermilk?
You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5 minutes.
What temperature should I use to cook the sourdough buttermilk pancakes?
Heat your griddle to medium (about 350°F). You’ll know they are ready to flip when bubbles form on the surface, and the edges look set and dry.
Leave a comment below with your favorite pancake topping! Mine is jam or maple syrup.
As the creator of Appetite for Life, Jen Vondenbrink combines years of culinary passion and experience with a mission to help others find joy and confidence in the kitchen. Whether she is developing savory weeknight meals or indulgent baked treats, every recipe is meticulously crafted and kitchen-tested to ensure reliable, delicious results for her readers. Jen is dedicated to sharing these proven techniques and practical tips so that every home cook can achieve professional-quality results in both cooking and baking.
Perfect for a weekend treat.