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Stack of fluffy sourdough discard pancakes drizzled with creamy vanilla sauce and topped with fresh raspberries.

Sourdough Discard Pancakes with Vanilla Cream Sauce

Fluffy, golden, and gently tangy, these Sourdough Discard Pancakes with Vanilla Cream Sauce turn leftover starter into something special. Topped with a silky, custard-like vanilla drizzle, they’re the perfect cozy weekend breakfast — light, comforting, and so simple to make.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 Pancakes
Course: Breakfast
Cuisine: American
Calories: 150

Ingredients
  

For the pancakes:
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup buttermilk
  • 1 large egg
  • 2 tablespoon melted butter
  • 1 teaspoon vanilla extract
For the vanilla cream sauce:
  • 1 cup milk
  • ½ cup heavy cream
  • 3 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • Pinch of salt

Equipment

  • Mixing Bowl
  • Whisk

Method
 

Make the vanilla sauce:
  1. In a saucepan, whisk sugar, cornstarch, and salt. Slowly add milk and cream, whisking until smooth. Cook over medium heat, whisking constantly, until thickened (about 5–7 minutes). Remove from heat, stir in butter and vanilla, and keep warm.
  2. Prepare pancake batter:
  3. Whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix discard, buttermilk, egg, butter, and vanilla. Combine gently until just mixed.
  4. Heat a nonstick pan over medium heat and lightly butter it. Pour ¼ cup batter per pancake and cook until bubbles form, about 2–3 minutes. Flip and cook another 1–2 minutes until golden.
  5. Stack pancakes, drizzle with warm vanilla cream sauce, and enjoy immediately.

Notes

 

  • Use unfed sourdough discard — it gives these pancakes their subtle tang and tender texture.
  • If you don’t have buttermilk, mix ¾ cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes.
  • Don’t overmix the batter — a few lumps are fine! It keeps the pancakes light and fluffy.
  • For crisp edges, cook with a mix of butter and a small drizzle of oil.
  • Make the vanilla sauce ahead and reheat gently with a splash of milk if it thickens too much.
  • Try folding in blueberries, diced peaches, or mini chocolate chips for a fun twist.
  • Store leftovers in an airtight container for up to 3 days or freeze for 1 month.
  • The vanilla sauce doubles beautifully — you’ll want extra for drizzling!