White Chocolate Strawberry Sourdough Pancakes
Updated: Sep 7
Discard adds a little tang to this pancake batter that balances out the white chocolate and fresh strawberries folded in. Making a batch of pancakes is a weekend tradition around here, and since these freeze really well, we like to double the recipe and keep half in the freezer to pull out and heat up easily on busy weekday mornings.
This one's the treat-yourself version, the white chocolate and strawberries make it feel more like dessert for breakfast.
Why You'll Love This Recipe
A weekend pancake tradition worth doubling the batch for
White chocolate and strawberries make it feel like a treat
A tangy sourdough note under the sweetness
Servings: About 8 pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
190g all-purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
24g sugar
42g melted butter
240g milk (or buttermilk)
240g sourdough discard
Additional, For Garnish:
Fresh strawberries, chopped
White chocolate chips
Whipped cream
Instructions:
In a bowl, mix the dry ingredients: flour, baking soda, baking powder, salt, and sugar.
Whisk the melted butter, milk, and sourdough discard together in a second bowl. Mix until well combined.
Add the wet mixture to the dry and stir only until it comes together, a few lumps are fine.
Set your pan over low heat, around a 2 on most stovetops. Add a bit of butter, then ladle in the pancake mixture, and sprinkle with chopped strawberries and white chocolate chips.
Give each pancake 1-2 minutes per side, until the surface is golden. Nudge the heat down if they are colouring too fast.
Serve warm, topped with whipped cream, maple syrup, and additional strawberries.
Additional Tips:
Keep the heat low: White chocolate scorches faster than dark. Around a 2 on the dial, or the chips on the underside burn before the pancake sets.
Pat the strawberries dry: Extra moisture loosens the batter and gives you gummy pancakes.
Add chips on top, not in: Scatter them onto each pancake once it is already on the pan if you want to keep them from catching and sticking.
Storing Instructions:
Storing: The white chocolate firms back up once these are cold, which is normal. Airtight container in the fridge, up to 2 days.
Freezing: Freeze in a single layer before bagging them, up to 2 months. Separate any that are studded with chips so they do not fuse.
Reheating tips:
Reheat gently, low heat in a skillet or a short run in the microwave. High heat scorches the white chocolate before the pancake warms through.
Ingredient Notes
Macerating the strawberries: Letting sliced strawberries sit with a touch of sugar for a few minutes before adding them pulls out extra juice and deepens the flavor.
Troubleshooting Tips
White chocolate scorched in the pan: The chips melt fast against direct heat. Fold them in gently and keep the heat at medium-low.
Strawberries made the batter watery: Pat sliced berries dry before folding them in, or add them directly onto the pancake once it hits the pan.
Pancakes browned unevenly: Sugar from the white chocolate accelerates browning. Lower the heat a notch compared to a plain pancake.
Freezing a doubled batch: Cool completely, then freeze in a single layer before bagging so they do not fuse together.
What to Serve This With
Top with extra strawberries and a drizzle of syrup for a weekend treat.
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