I love these chewy, moist pancakes.  Whenever I don’t feel like making bread and need to use starter discards, I’ll make these pancakes. It has a chewier body and texture like a swedish pancake, a little more dense than a regular pancake with an interesting mouthfeel and complex taste.  Regular pancakes to me feel and taste flat.   It requires overnight preparation, but it is well worth it because the fermentation period breaks down the carb, lowers the GI (glycemic index) and makes it more nutritious. If you do not have buttermilk, you can substitute this recipe with regular milk.

Tips for making sourdough buttermilk pancakes.

Pancake texture.

Making an overnight type levain by mixing together unfed starter, flour, sugar and buttermilk and letting it rest at a cool temperature for about 12 hours contributes to this pancake recipe's interesting texture.  It also helps make this pancake more nutritious. Make sure to set aside 20 grams of starter for feeding for future use

When preparing the actual batter, beat together the egg, vanilla extract, salt, oil or melted butter, baking soda and baking powder in a small bowl.  This mixture may bubble.  Gently fold into the levain.  The reason for this 2 step process is to allow the baking soda and powder to do be active during the cooking process, allowing the pancakes to rise.

When the batter is mixed, pour the batter onto preheated lightly oiled non-stick skillet or oiled steel. See Cooking golden pancakes. 

Flip the pancakes when bubbles appear and remain open. Serve warm with my favorite,  macerated strawberries and cream!