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, slightly tangy pancakes that make the perfect breakfast, brunch, or lunch! I hope this recipe finds a special place on your table like it has on ours!
Ingredients
- 1 cup buttermilk (or 1 cup milk + 1 Tbsp distilled white vinegar)
- 1 egg
- 2 Tbsp raw honey (or pure maple syrup)
- 1/2 cup sourdough discard (AKA unfed starter)
- 1 tsp pure vanilla extract
- 1 tsp baking powder (I like to use aluminum-free)
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup all-purpose flour
Instructions
- 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!
Notes
Please see blog post for all kinds of helpful tips and storage information. You can double this recipe as many times as you’d like.
Sourdough Baking Disclaimer – I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it’s a thick consistency when you use it for my recipes even if you’re using discard.
Did you make this recipe? – Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
This recipe was developed from scratch by me, Molly LaFontaine, in my kitchen and tested many times to ensure success. My recipes here on Plum Branch Home are created with purpose and cherished in our own home. They're developed with my own experiences, trial and error, and skills, NEVER AI (artificial intelligence).
Here at Plum Branch Home we’re serving God, loving our families, and bringing those we love around the supper table, one recipe at a time!