If you can't find full-fat buttermilk at the market, you're better off substituting a mix of milk and sour cream instead (see amounts below). Collect your sourdough discard in a bowl in the fridge, adding to it until you have enough for the recipe. The sourdough discard can keep for up to 5 days before using. You can also make pancakes with this batter—see Note below for details.
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Sarah Elizabeth Cleveland
Recipe Summary test
8 hrs 30 mins
4 to 6 servings
You can also make pancakes with this batter: Heat a nonstick electric griddle to 350°F or a large nonstick skillet or griddle over medium-low, and lightly grease with cooking spray. Spoon about 3 tablespoons of batter per pancake onto hot griddle or nonstick skillet. Cook until tops are covered in bubbles and sides look set, 2 to 3 minutes. Flip and cook until set and cooked through, 2 to 3 minutes. Place on a baking sheet, and keep warm in a 200°F oven for up to 30 minutes. Wipe griddle or skillet clean, and repeat with remaining batter. Serve pancakes as directed above.