Fork-tender, crispy edge pancakes made with sourdough discard. The combination of sourdough discard and buttermilk brings a beautiful, tangy depth of flavor to this pancake recipe. They will melt in your mouth while still having a slight crispiness. They are the perfect pancake.
These pancakes aren’t perfectly round, even colored. I prefer them to be more irregularly shaped with dark golden bubble patches throughout. This batter is on the thin side, so the pancakes aren’t thick and sturdy. It’s a more delicate and tender pancake.
some tips for pancake success:
- Do not overmix your batter. Some lumps are fine.
- If time permits, let the batter rest before cooking.
- Be patient. It’s best to go low and slow rather than hot and fast to ensure pancakes are fully cooked in the middle.
- The first pancake is usually a flop so don’t get discouraged. It’s a little chef’s treat. The skillet will have a more consistent heat throughout after the first pancake is cooked.
- Cook your pancakes in a cast iron skillet to get the edges nice and crispy. A pancake with crispy edges is always superior.
- This batter is naturally very bubbly, so when cooking look for the larger bubbles that form. Once those begin to pop that’s your sign to flip.
- Avoid flipping the pancake too early and more than once. This will cause your pancakes to deflate and will in turn create a flatter, sad pancake.
- Adjust the heat as needed. You will probably need to turn down your heat during the cooking process if the pancakes start cooking too fast.
- Since it takes a while to cook the batches of pancakes, place each done pancake baking on a sheet pan and transfer to a warm oven.
Serve pancakes with extra butter and maple syrup. Feel free to top with fresh fruit – I love sliced bananas and fresh berries when in season.
sourdough discard buttermilk pancakes
Fork-tender, crispy edge pancakes made with sourdough discard. The combination of sourdough discard and buttermilk brings a beautiful, tangy depth of flavor to this pancake recipe.
Ingredients
2 eggs
240g (1 cup) sourdough discard
440g (2 cups) buttermilk
4g (1 teaspoon) vanilla extract
120g (1 cup) all-purpose flour
50g (1/4 cup) sugar
6g (1 teaspoon) baking soda
4g (1 teaspoon) baking powder
5g (1 teaspoon) fine sea salt
56g (1/2 stick) melted unsalted butter, plus more for cooking and serving – about a whole stick
Directions
- In a large bowl, mix the wet ingredients – eggs, sourdough discard, buttermilk and vanilla extract. Add the remaining dry ingredients – flour, sugar, baking soda, baking powder and salt. Whisk gently until ingredients are just incorporated, then fold in melted butter. Gently mix until a pourable batter forms (some lumps are fine).
- Heat a large cast iron skillet over medium heat and add a small pat of butter (about a tablespoon) to melt.
- When the butter gets bubbly, ladle 1/4-1/3 cup of batter into the pan. If your pan is large feel free to make two at once. Once the bubbles start popping on the surface, flip, about 2-4 minutes. Be patient here, flipping too early will cause flat pancakes. Cook for another minute or two. Place the pancakes onto a plate and cover with a towel to keep warm while you cook the rest or place the pancakes on a sheet pan and place in the oven on a warm setting.
- Repeat the cooking process until finished with the batter. After the first pancake, you will probably want to adjust your heat to medium-low. Use a paper towel to wipe out any stray pancake bits as needed. If the pan gets too dry at any point, add more butter.
Notes
- Recipe makes about 16 pancakes, about 4 servings.
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