If you’re a sourdough enthusiast or simply looking to try something new, sourdough pancakes are a fantastic way to use your sourdough starter. They’re light, fluffy, and packed with a tangy flavor that sets them apart from regular pancakes. Plus, they’re an excellent way to use up excess starter if you’ve been feeding it regularly. Here’s how to make perfect sourdough pancakes from scratch. *** Check out our hybrid sourdough bread
Why Sourdough Pancakes?
Sourdough pancakes are not just delicious; they’re also healthier than traditional pancakes. The fermentation process in sourdough makes nutrients more bioavailable, improves digestibility, and adds a unique depth of flavor. They’re also highly versatile—perfect for breakfast, brunch, or even dinner.
Ingredients
To make sourdough pancakes, you’ll need the following:
For the Batter:
.5 cup active sourdough starter (discard or fed)
1.5 cups all-purpose flour (or a mix of whole wheat and all-purpose)
1 cup milk (dairy or plant-based) * I like to use almond milk
1 tablespoon ground flax + 3 Tablespoons water
3 tablespoons brown sugar (optional, adjust based on sweetness preference)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla (optional)
Optional Add-ins:
1 teaspoon vanilla extract
Fresh fruits like blueberries or bananas
Spices such as cinnamon or nutmeg
sprinkles and chocolate chips ( birthday pancakes)
Fun and tasty birthday pancakes
Instructions
Step 1: Prepare Your Starter
Start with a bubbly, active sourdough starter. If you’ve just fed your starter, let it sit for about 4-6 hours until it’s doubled in size and is full of bubbles. If you’re using discard, ensure it’s less than a week old for the best flavor.
Step 2: Mix the Overnight Sponge (Optional but Recommended)
For a more pronounced sourdough flavor, mix the following ingredients the night before:
1 cup sourdough starter
1 cup flour
1 cup milk
Cover the bowl loosely with plastic wrap or a damp cloth and let it sit at room temperature overnight. This step allows the flavors to develop and creates an extra fluffy batter.
Step 3: Make the Pancake Batter
If you made the overnight sponge, start by giving it a gentle stir.
Add the flax egg, sugar,, and vanilla extract (if using) to the mixture. Stir until combined.
Sprinkle the baking soda and salt over the batter. Gently fold until just combined. The batter will become airy and light.
Step 4: Heat the Pan
Heat a non-stick skillet or griddle ** We love our Presto Griddle that we got from Amazon over medium heat. (optional) Lightly grease with butter or oil. The pan is ready when a drop of water sizzles and evaporates immediately.
Step 5: Cook the Pancakes
Pour ¼ cup of batter onto the pan for each pancake. If using add-ins like blueberries or chocolate chips, sprinkle them on top of the batter.
Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.
Flip the pancake and cook for another 1-2 minutes, or until golden brown.
Repeat with the remaining batter, greasing the pan as needed.
Tips for Success
Adjust Consistency: If the batter feels too thick, add a splash of milk. If it’s too thin, add a tablespoon of flour.
Don’t Overmix: Overmixing the batter can make the pancakes tough. Mix just until combined.
Low and Slow: Cook the pancakes on medium heat to ensure even cooking and prevent burning.
Serving Suggestions
Serve your sourdough pancakes warm with your favorite toppings. Here are some ideas:
Maple syrup and butter
Fresh berries and whipped cream
Nut butter and banana slices
A sprinkle of powdered sugar
Storing and Reheating
Leftover pancakes? No problem! Store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a toaster or oven for a quick breakfast.
Sourdough pancakes are a delightful twist on a classic breakfast staple. Whether you’re a seasoned sourdough baker or just getting started, this recipe is sure to become a favorite in your household. Enjoy!
Presto Griddle -https://amzn.to/4jF36Xs
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