The Scent of Sunday Mornings
The smell of buttery pancakes and tangy sourdough fills my kitchen every Sunday. It reminds me of my grandma’s house, where she’d sneak me extra syrup. Ever wondered how to turn sourdough discard into something magical? These pancakes are fluffy, slightly tangy, and golden—just like childhood memories. One bite, and you’ll taste why I’m hooked. What’s your favorite breakfast memory? Share it below!My First Pancake Disaster
My first try was a mess. I flipped too soon, and the pancake stuck to the pan. Half ended up in the trash, but the other half? Pure bliss. Cooking teaches patience—and that mistakes still taste good. Now I wait for bubbles before flipping. Home cooking isn’t about perfection. It’s about joy, even in the flops.Why These Pancakes Shine
– The sourdough discard adds a subtle tang that balances the sweetness. – Buttermilk makes them extra tender, almost melt-in-your-mouth. Which flavor combo surprises you most? Try maple syrup with a sprinkle of sea salt. It’s a game-changer. Or go classic with fresh berries.A Slice of Pancake History
Sourdough pancakes date back to Gold Rush miners. They used starter because yeast was scarce. *Did you know sourdough was called “the bread of the frontier”?* Today, we’re reviving old tricks to reduce waste. Sourdough discard gives new life to breakfast. What’s your go-to way to use leftovers? Let’s swap ideas!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| All-purpose flour | 1 & 2/3 cup | |
| Baking powder | 1 teaspoon | |
| Baking soda | 1 teaspoon | |
| Salt | 1/2 teaspoon | |
| Sourdough discard | 1 cup | |
| Buttermilk | 1 & 1/4 cup | |
| Sugar | 2 tablespoons | |
| Egg | 1 large | |
| Melted butter | 2 tablespoons | |
| Vanilla extract | 1 teaspoon |
How to Make Fluffy Sourdough Discard Pancakes
Step 1 Heat your skillet on medium-low. Mix dry stuff in one bowl, wet in another. Don’t rush—low heat means no burnt pancakes. (Hard-learned tip: Test heat with a drop of water—it should sizzle, not vanish.)
Step 2 Whisk discard, buttermilk, egg, butter, sugar, and vanilla. Lumps are fine—overmixing makes tough pancakes. Let batter rest 5 minutes. Quiz: What’s your go-to pancake topping? Share below!
Step 3 Grease the skillet with butter. Pour ½ cup batter per pancake. Flip when bubbles pop and edges firm. Cook 2-3 minutes per side.
Cook Time: 15–20 minutes Total Time: 25 minutes Yield: 8–10 pancakes Category: Breakfast, Brunch
3 Fun Twists on Sourdough Pancakes
Blueberry Lemon Fold in ½ cup fresh blueberries and 1 tbsp lemon zest. Bright and tangy!
Cinnamon Apple Add ½ cup grated apple and 1 tsp cinnamon. Cozy fall vibes.
Chocolate Chip Stir in ⅓ cup mini chocolate chips. Kid-approved and sweet. Which twist would you try first? Vote in the comments!
Serving Up Pancake Perfection
Top with maple syrup and whipped cream. Or try yogurt and honey for a lighter bite. Pair with crispy bacon or fresh fruit. Sip cold milk or a frothy latte. For a treat, try a mimosa. Which would you choose tonight?
Keep Them Fluffy: Storage & Reheating Tips
Store leftover pancakes in the fridge for 3 days. Stack them with parchment paper between each. Freeze for up to 2 months in a sealed bag. Reheat in a toaster or skillet for crisp edges. *Fun fact*: Cold pancakes make great sandwich bread with peanut butter! Batch-cook and freeze for busy mornings. Why this matters: Wasting sourdough discard hurts—this recipe gives it purpose. Ever tried pancake sandwiches? Share your twist below!Pancake Problems? Easy Fixes
Too dense? Fold batter gently—overmixing makes pancakes tough. Batter too thick? Add a splash of buttermilk. Sticking to the pan? Let it heat fully before greasing. Why this matters: Small tweaks save breakfast. My first batch stuck like glue—now I wait for the skillet’s “water test” (drops should sizzle). What’s your biggest pancake fail? Vote: lumps in batter—yay or nay?Your Questions, Answered
Q: Can I make these gluten-free?
A: Swap flour for 1:1 gluten-free blend. Add 1/4 tsp xanthan gum.
Q: How far ahead can I prep batter?
A: Overnight! Just refrigerate and stir before cooking.
Q: No buttermilk?
A: Mix 1 cup milk + 1 tbsp lemon juice. Wait 5 mins.
Q: Can I double the recipe?
A: Yes! Use a bigger bowl—it bubbles up.
Q: Sugar substitute?
A: Honey or maple syrup work. Reduce liquid slightly.
From My Kitchen to Yours
Nothing beats Sunday pancakes with extra syrup. Share your stack with me!Tag @SpoonSway on Pinterest—I’ll feature my favorites. Happy cooking! —Sarah Cooper.
Fluffy Sourdough Discard Pancakes
Description
Fluffy and tangy sourdough discard pancakes perfect for a hearty breakfast.
Ingredients
Instructions
- Heat up a skillet on medium low heat while you mix the ingredients.
- In a large bowl, whisk the sourdough discard, buttermilk, egg, melted butter, granulated sugar and vanilla extract.
- Add in the flour, baking powder, baking soda, and salt and mix just until combined. It’s okay if the batter has some lumps in it.
- Grease the skillet that has been heating up with some butter. Pour 1/2 cup of batter for each pancake. Cook until bubbles form and edges are set, then flip and cook until golden brown. About 2-3 minutes per side.
- Serve warm with your favorite toppings.
Notes
- For extra fluffiness, let the batter rest for 5-10 minutes before cooking.
Sourdough, Pancakes, Breakfast, Fluffy