Ingredients
1 1/2 c. all-purpose flour
1 c. buttermilk
1/2 c. sourdough starter discard, unfed
4 tbsp. butter, melted, plus more for pan
2 large eggs
3 tbsp. packed brown sugar
1 tsp. pure vanilla extract
1 tsp. baking soda
1/2 tsp. kosher salt
Maple syrup, for serving
Preparation
Step 1In a medium bowl, combine flour, buttermilk, and unfed starter. Cover and let rest at room temperature overnight, at least 8 hours. Step 2Give the rested mixture a stir and add melted butter, eggs, sugar, vanilla, baking soda, and salt. Mixture should be a little thick and sticky. If yours is too thick, add another tablespoon of buttermilk to loosen. Step 3In a skillet, preferably cast iron, over medium heat, melt some butter. Scoop ⅓ cup of batter and pour into pan and help guide it into a circle as needed. Cook pancakes until small bubbles start to form around the edge and bottom is golden, about 2 minutes. Flip and cook until golden and cooked through, 1 to 2 minutes more. Repeat with remaining batter, adjusting heat and adding more butter as needed. Step 4Serve pancakes warm with maple syrup.
It’s important to note that every starter is a little different. Make the batter as directed and then adjust as needed; it should be on the thicker side, but if yours is way too thick and doesn’t spread at all in the pan, add more buttermilk to help thin it out until it’s a consistency that’s easy to work with. Have you made these yet? Let us know how it went in the comments below!
