Sourdough Pancake Stack Recipe

Mix dry ingredients

In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt until homogenous.

Combine wet ingredients

In a separate bowl whisk the sourdough discard, milk and egg until smooth. Whisk in the melted butter until incorporated.

Add dry to wet and rest: Pour the dry ingredients into the wet mixture and gently fold with a spatula until mostly combined; a few small lumps are fine. Let the batter rest 10–15 minutes at room temperature to allow the discard to relax and bubbles to form. If batter looks very thick after resting, whisk in up to 2 tablespoons additional milk to reach a pourable but thick pancake batter consistency.

Preheat and cook pancakes: Heat a heavy nonstick skillet or cast-iron griddle over medium heat and brush with a thin layer of neutral oil or melted butter. Reduce heat to medium-low (pan should be hot but not smoking). For each pancake, pour about 1/4 cup batter onto the pan. Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook until golden brown and cooked through, 1–2 minutes more. Keep cooked pancakes warm on a sheet tray in a low oven (200°F / 95°C) while you finish the batch.

Toss and roast

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the halved strawberries with the granulated sugar and lemon juice so they are evenly coated. Spread in an even layer.

Roast 12–15 minutes: Roast the strawberries until they have softened, released juices and are slightly caramelized at the edges, about 12–15 minutes. Remove from oven and allow to cool 5 minutes.

Finish compote: Transfer roasted strawberries and juices to a small saucepan over medium-low heat. Add the vanilla extract and 1 tablespoon water only if the mixture is very thick. Simmer gently 2–4 minutes, pressing with the back of a spoon to break down some berries but leaving some chunks. Taste and adjust sugar or lemon if needed. Keep warm until serving.

Make whipped butter

In a small bowl or the bowl of a stand mixer, beat the softened unsalted butter on medium-high speed until light and fluffy, about 1–2 minutes. Add the powdered sugar and vanilla (if using) and beat briefly to combine. Scrape into a small serving dish and keep at room temperature so it spreads easily.

Assemble the stack: On each plate stack 3–4 warm sourdough pancakes. Spoon a generous 2–3 tablespoons of roasted strawberry compote between layers and on top. Add a dollop (~1 tablespoon) of whipped butter on top of the stack, drizzle with real maple syrup (about 1–2 tablespoons per serving or to taste), and finish with a small pinch of flaky salt if desired.

Serve: Serve immediately while pancakes are warm and compote is still saucy. Leftover pancakes keep refrigerated for 2 days; reheat gently in a skillet or oven and refresh compote with a splash of water and a quick warm-through on the stove.