Sourdough Discard Danish Pancakes with Strawberries

Last Updated on May 6, 2026 by Lisa Keys

Sweet and juicy strawberries stuffed into sourdough discard Danish pancakes are puffed to golden perfection in an ebelskiver pan. Yes, I can't deny that I'm a day late and a dollar short on Mother's Day, but I'd feel terrible if I did not share this sourdough discard recipe with all my strawberry and sourdough lovers. And like this sourdough discard banana bread you don't need a special holiday to make them.

How to make overnight sourdough pancakes

• Start by mixing sourdough discard, milk, cake flour and sugar. Cover and let sit overnight.
• In the morning, add butter, salt, baking powder, vanilla and egg yolks.
• Then, whip the egg whites to just firm peaks and fold them in.
• Spoon some batter into the buttered hot wells and top with strawberries.
• Finally, cook and turn until the pancakes are golden brown.

If you don't have an aebelskiver pan, well, you must get to the nearest kitchen store or order one on-line because serving these strawberry stuffed sourdough discard Danish pancakes to your friends and family guarantees you rock-star status in the kitchen.

Sourdough Discard Danish Pancakes with Strawberries

Lisa Keys

One of my favorite uses of sourdough discard this recipe starts the night before and finishes in the morning.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Course Brunch

Cuisine American

Servings 6

Calories 148 kcal

Ingredients

  

1x2x3x

• 3 oz. (62.5 g) sourdough starter or discard
• ¾ cup (184) g milk
• 2 teaspoons sugar
• ¾ cup (109 g) cake flour
• 2 tablespoons unsalted butter, melted plus extra for greasing pan
• ¼ teaspoon fine sea salt
• ½ teaspoon baking powder
• ½ teaspoon vanilla
• 2 eggs, separated
• ½ cup diced strawberries, plus 10 strawberries, sliced
• Whipped Cream
• Maple syrup
• Powdered sugar

Instructions

 

• The night before, in a medium-sized mixing bowl, whisk sourdough starter, milk, sugar and cake flour until blended. Cover and set aside on counter overnight.
• In the morning, stir in melted butter, salt, baking powder, vanilla and egg yolks.
• Whip egg whites to just stiff peaks. Using a rubber spatula, fold egg whites into batter.
• Brush the wells of an ebelskiver pan with butter and place over medium heat. When the bubbling of the butter subsides, spoon 1 tablespoon of batter into each well.
• Spoon 1 teaspoon of diced strawberries into the center of each pancake. Top each with enough batter to fill the well. Cook the pancakes for 3 to 5 minutes or until bottoms are golden brown and crisp.
• Use two wooden chopsticks or skewers to turn pancakes. Cook 2 to 3 minutes more or until lightly brown.
• Repeat with remaining ingredients keeping cooked pancakes warm in a 200F oven.
• To serve, arrange warm pancakes on individual serving plates and top with sliced strawberries, whipped cream, maple syrup and a dusting of powdered sugar, if desired. 

Nutrition

Calories: 148kcalCarbohydrates: 17gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 68mgSodium: 166mgPotassium: 83mgFiber: 0.5gSugar: 3gVitamin A: 246IUCalcium: 69mgIron: 0.4mg

Keyword aebelskivers, breakfast, ebelskivers, pancakes, sourdough, sourdough discard, strawberry, stuffed

Tried this recipe?Let us know how it was!

Now don't fret if you don't have any sourdough starter. You can make these bacon caramel ebelskivers or this savory lobster ebelskiver without that ingredient. Think Father's Day.

This post is featured by Twinkl in their 'Pancake Day 2022' blog