📝 About This Recipe
Transform your dormant sourdough discard into a breakfast masterpiece that balances a sophisticated tang with a cloud-like, airy texture. Unlike traditional pancakes, these fermented delights offer a complex depth of flavor and a unique crispness on the edges thanks to the active bubbles of the starter. It is the ultimate sustainable kitchen ritual that turns 'waste' into a gourmet experience that is easier on the digestion and incredibly satisfying.
🥗 Ingredients
The Sourdough Base
- 1 cup Sourdough Starter Discard (unfed, at room temperature)
- 1 cup All-purpose Flour (organic preferred)
- 3/4 cup Buttermilk (shaken well)
The Binding & Flavor
- 2 pieces Large Eggs (lightly beaten)
- 4 tablespoons Unsalted Butter (melted and slightly cooled)
- 2 tablespoons Granulated Sugar (helps with browning)
- 1 teaspoon Pure Vanilla Extract (high quality)
- 1/2 teaspoon Sea Salt (fine grain)
The Leavening Lift
- 1 teaspoon Baking Soda (fresh, for maximum reaction)
- 1 teaspoon Baking Powder
For the Pan
- 2 tablespoons Neutral Oil or Butter (for greasing the griddle)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sourdough starter discard, all-purpose flour, and buttermilk until just combined. For the best flavor, you can do this the night before and let it sit covered at room temperature, but it works perfectly as a 'quick' batter too.
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2
In a separate small bowl, beat the two eggs and then whisk in the melted butter, sugar, vanilla extract, and sea salt until the mixture is smooth and the sugar has begun to dissolve.
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3
Pour the liquid egg and butter mixture into the sourdough base. Use a large spatula to gently fold the two together until no large streaks of egg remain.
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4
Preheat a heavy-bottomed cast iron skillet or non-stick griddle over medium-low heat. You want a steady, even heat to ensure the centers cook without burning the outsides.
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5
Just before you are ready to cook, sprinkle the baking soda and baking powder over the top of the batter. Fold them in gently; you will see the batter begin to puff up and fizz as the leavening reacts with the acidic sourdough.
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6
Lightly grease your skillet with a small amount of butter or oil. Wipe away any excess with a paper towel to ensure a smooth, even golden-brown finish.
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7
Ladle approximately 1/4 cup of batter onto the hot skillet for each pancake. Do not overcrowd the pan; leave space for flipping.
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8
Cook for 2-3 minutes on the first side. Look for bubbles forming on the surface and the edges appearing set and matte rather than shiny.
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9
Slide a thin spatula underneath and flip the pancakes in one swift motion. The cooked side should be a deep, mahogany gold.
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10
Cook the second side for an additional 1-2 minutes until puffed and golden. Press lightly with your finger; it should spring back when done.
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11
Transfer the cooked pancakes to a wire rack set over a baking sheet in a 200°F (95°C) oven to keep them warm and crisp while you finish the remaining batter.
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12
Repeat the process with the remaining batter, greasing the pan lightly between batches if necessary.
💡 Chef's Tips
Always add the baking soda at the very last second to maximize the 'lift' and fluffiness of the pancake. Avoid over-mixing the batter after adding the dry leaveners, as you'll deflate the precious air bubbles. If your starter is very thick, add an extra tablespoon of buttermilk to achieve a pourable consistency. Use a cast iron skillet for the best heat retention and that signature 'diner-style' crispy edge. If using frozen berries as an add-in, don't stir them into the batter; drop them onto the pancake once it's in the pan to prevent the batter from turning purple.
🍽️ Serving Suggestions
Serve with a generous knob of salted cultured butter and warm Grade A amber maple syrup. Top with a dollop of lemon-zested mascarpone and fresh macerated strawberries. Pair with thick-cut crispy smoked bacon or savory breakfast sausage links. A cold glass of fresh-pressed apple cider or a robust dark roast coffee balances the tang perfectly. For a savory twist, skip the sugar and vanilla and top with a fried egg and chives.