Sourdough Buttermilk Pancakes (Better Than Boxed!)

My sourdough buttermilk pancakes are made from scratch with wholesome ingredients, simple steps, and honey instead of processed sugar. My husband and I love enjoying them with pure maple syrup or chocolate chips mixed into the batter. They’re soft, fluffy pancakes that are perfect for breakfast, brunch, or lunch! I hope this recipe finds a special place on your breakfast table like it has on ours!

This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!

If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.

If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!

Inspiration Behind My Sourdough Buttermilk Pancakes

Ever since we moved to the South from the Midwest, I can’t get enough buttermilk! I put it in almost everything now! From mac and cheese to cake, it’s a little Southern secret that many home cooks use south of the Mason-Dixon line.

My husband and I love my regular sourdough pancake recipe, but this buttermilk version has become our new favorite. It’s got the perfect tang, and it’s extra fluffy. We love pairing these pancakes with a side of oven-baked bacon or pan-seared ham.

I know you’ll enjoy this recipe just as much as we do! It’s a special treat to whip up on Saturday mornings or for supper on a busy weeknight. 

Why We Love These Pancakes and Think You Will Too

Wholesome: The ingredients are wholesome. You don’t have to worry about processed sugars, nasty additives, or unwanted ingredients when you make them at home.

Simple & Easy: This recipe is simple to follow and easy to make. You won’t have confusing steps or an overwhelming process.

Customizable: You can customize this recipe by adding chocolate chips, pieces of fresh fruit, a little cinnamon, or even cocoa powder if desired. You can make the flavor your own!

Delicious: Each bite of buttermilk pancakes will have you smiling. They’re so dang good!

Discard Pancake Recipe: I love being able to pull my starter out of the fridge and make these pancakes anytime!

My Tips for Making Sourdough Discard Pancakes

1. Don’t Over-Mix! Mix the ingredients just until they’re combined. You don’t want to over-mix and make your pancakes dense or tough. This can also cause them to be rubbery.
2. Patience is Key: When you’re cooking these pancakes, you’ll want to wait until bubbles form on the top and the bottom is golden brown. Then you’ll flip them.
3. Use a Griddle: You can cook these pancakes in a pan, but my favorite is on my nontoxic griddle.
4. Use Vinegar if You Don’t Have Buttermilk: If you can’t find buttermilk, you can make your own by adding 1 Tbsp of white vinegar to the amount of milk in this recipe. Combine them in a bowl and let sit for 5 minutes. Then it’ll be ready to use.

Ingredients You’ll Need (with notes and substitutions)

Note: Please see the recipe card at the bottom of this blog post for measurements

• buttermilk: you can also use 1 cup of milk + 1 Tbsp of vinegar
• egg: a large egg works great
• raw honey: you can also use pure maple syrup, if desired
• sourdough discard: this is just unfed sourdough starter but you can use fed, if desired
• pure vanilla extract: I don’t recommend using imitation flavoring
• baking powder: I like to use an aluminum-free version to keep these cookies wholesome
• baking soda: you can use any brand you have on hand
• sea salt: I like using sea salt for a wholesome option
• all-purpose flour: I use organic, unbleached but you can use any

Helpful Kitchen Tools for this Recipe

This section contains Amazon affiliate links to items I use and love for this recipe.

• pan or nontoxic griddle (this griddle is my favorite!)
• mixing bowl
• spatula
• whisk

How to Make Sourdough Buttermilk Pancakes

Note: Please see the recipe card at the bottom of this blog post for the full written recipe.

Preheat a griddle or pan on medium heat. Add butter, if needed, to prevent sticking.

Add buttermilk, egg, honey, sourdough discard, vanilla, baking powder, baking soda (wait to add baking powder and baking soda if you’re doing the optional cold ferment step below) and sea salt to a large mixing bowl. Whisk to combine.

Add flour and whisk just until combined. Do not over mix the batter, this will make rubbery pancakes.

Optional – At this point you can either continue the recipe or place the batter, covered, in the fridge for 12-48 hours to long ferment for more sourdough fermentation benefits. When you’re ready to continue the recipe stir in the baking powder just before baking.

When the griddle or pan is heated, add 1/3 of a cup of batter at a time. (For smaller pancakes use 1/4 cup or for larger pancakes use 1/2 cup of batter)

Cook pancakes for 2-3 minutes or until bubbles appear and the bottom is golden brown. Then flip and cook again until bottom is golden brown.

Repeat until all batter is used up. While the other pancakes are cooking, place cooked pancakes on a oven-safe wire rack in warmed oven to keep them warm. Enjoy! 

How to Make this Recipe Ahead

If you’d like, you can make the batter ahead of time; just leave the baking powder and baking soda out until you’re ready to cook the pancakes. You’ll cover the bowl of batter and place it in the fridge for up to 48 hours until you’re ready to enjoy!

Our Favorite Way to Enjoy Sourdough Buttermilk Pancakes

My husband, Tyler, and I love these pancakes plain, drizzled with warmed up pure maple syrup. But we equally enjoy adding chocolate chips to the batter!

Toppings & Serving Ideas for Pancakes with Sourdough Discard

• Plain or with butter and/or pure maple syrup drizzled over the top
• Stir chocolate chip, dried fruit, or fresh fruit into the batter
• Alongside bacon, ham, or sausage
• Topped with fresh fruit or fruit compote
• Topped with strawberry jam
• Served with homemade whipped cream.

How to Store Leftover Sourdough Pancakes

Store leftover pancakes, after they’ve completely cooled, in an airtight container. I like to use glass. They’ll last 2-3 days at room temperature or 4-5 days in the fridge.

Best Way to Reheat Pancakes

My favorite way to reheat pancakes is on a sheet pan in the oven at 350 degrees Fahrenheit for 3-5 minutes or until warm. You can also heat them in a pan if desired.

Frequently Asked Questions

More Sourdough Discard Breakfast Recipes To Try

If you’re looking for more sourdough breakfast recipes with discard, try a few of these:

• Sourdough Peach Waffles
• Sourdough Apple Cheddar Scones
• Sourdough Blueberry Cheesecake Muffins
• Sourdough Buttermilk Biscuits (Southern-Style)
• Sourdough Chocolate Chip Muffins
• Sourdough Coffee Cake
• Sourdough Lemon Scones

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