Grammy's Kitchen · Pancakes · Sourdough Discard Pancakes (VIDEO)
One of 37 pancakes recipes we measured
from natashaskitchen.com
14 cooks on natashaskitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| liquid | 146% | 157% |
| fat | 8% | 24% |
| egg | 15% | 42% |
| total sugar | 11% | 16% |
| leavener | 1% | 4% |
| salt | 2% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 237 g | 1 cup warm water (115°F) |
| 245 g | 1 cup low fat buttermilk |
| 100 g | 100 grams sourdough discard ((100gr = 1/2 cup), or active sourdough starter, preferably room temperature) |
| 50 g | 1 large egg (room temperature) |
| 27 g | 2 Tbsp extra light olive oil (or vegetable oil, plus more for the pan) |
| 38 g | 3 Tbsp granulated sugar |
| 5 g | 1 1/2 tsp instant yeast (or rapid rise yeast) |
| 8 g | 1 1/4 tsp fine sea salt |
| 330 g | 2 2/3 cups all-purpose flour (measured correctly (330 grams)) |
Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Natasha, I'm obsessed with this recipe and have made it regularly ever since it was posted! Now, I am wondering if you have any suggestions for incorporating tvorog into this. I love your sourdough pancakes, I love your homemade tvorog, so why not combine the” — a cook, 5.0★
“I made this today with using sourdough starter because I had way too much. Hubby & I really loved it. We didn't feel weighed down like when we eat regular non-sourdough pancakes. Im not sure if its because of the fermented sourdough or what but I loved tha” — a cook, 5.0★