PRINTABLE RECIPE
Brown Butter Vanilla Sourdough Discard Pancakes
If you’re looking for the ultimate way to use up sourdough discard, these Brown Butter Vanilla Sourdough Pancakes are it. Perfectly fluffy with buttery crisp edges, rich brown butter flavor, warm vanilla, a subtle hint of almond, and just enough sourdough tang to make every bite unforgettable.
Ingredients
- 125 g sourdough discard
- 250 g heavy cream
- 1 large egg
- 1 egg yolk
- 50 g unsalted butter, browned
- 1 tablespoon (15 g) pure vanilla extract
- 45 g granulated sugar
- 12 g light brown sugar
- 225 g all-purpose flour
- 10 g baking powder
- 4 g fine salt
- ¼ teaspoon almond extract (optional but highly recommended)
- 1–2 tablespoons whole milk, if needed
For Serving (Optional)
- Butter
- Maple syrup
- Fresh berries
- Whipped maple butter
Instructions
- In a small saucepan over medium heat, melt the butter. Continue cooking for 3–5 minutes, stirring occasionally, until it turns golden brown and develops a nutty aroma. Remove from the heat and allow it to cool slightly.
- In a large mixing bowl, whisk together the sourdough discard, heavy cream, egg, egg yolk, browned butter, vanilla extract, granulated sugar, and brown sugar until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. If the batter is very thick, stir in 1–2 tablespoons of whole milk until it slowly ribbons from the whisk.
- Let the batter rest for 10 minutes. This helps hydrate the flour and creates lighter, fluffier pancakes.
- Heat a lightly buttered skillet or griddle over medium-low heat.
- Pour approximately ¼ cup of batter onto the hot skillet for each pancake.
- Cook for 2–3 minutes, or until bubbles form across the surface and the edges begin to look set. Flip carefully and cook for another 1–2 minutes, until both sides are golden brown.
- Serve immediately with butter, maple syrup, fresh berries, or whipped maple butter.