why make this recipe
Sourdough pancakes are a delightful twist on traditional pancakes. They are fluffy, tangy, and packed with flavor thanks to the sourdough starter. Using sourdough discard not only reduces waste but also adds a unique taste to your breakfast. Plus, these pancakes can be made easily and quickly, making them a perfect option for busy mornings.
how to make Sourdough Pancakes
Ingredients:
- 2 cups flour
- 1 cup sourdough starter/discard
- 4 tsp baking powder
- 1 tsp baking soda
- 2 tbsp honey
- 1 tsp salt
- 1 1/2 cups milk
- 1 large egg
- 2 tbsp coconut oil
- 1 tsp vanilla (optional)
- Dash of cinnamon (optional)
Directions:
- Preheat your cast iron skillet or griddle.
- In a bowl, mix the milk, egg, sourdough starter, honey, vanilla, and coconut oil together.
- Add the flour, salt, baking powder, baking soda, and a dash of cinnamon to the mixture, and stir until combined.
- Pour 1/3 cup of batter onto the hot griddle or skillet. Cook until you see nice big bubbles forming, then flip the pancake. Cook for another minute or so until it is fully cooked.
- Serve topped with butter and syrup or with peanut butter and syrup, and customize with blueberries or chocolate chips if desired.
how to serve Sourdough Pancakes
Serve your sourdough pancakes warm. You can stack them high on a plate and drizzle with maple syrup, honey, or your favorite nut butter. Add fresh fruits like bananas, strawberries, or blueberries on top for extra flavor and nutrition.
how to store Sourdough Pancakes
If you have leftover pancakes, let them cool completely. Store them in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them. Place parchment paper between the pancakes to prevent sticking, then store them in a freezer-safe bag for up to 3 months.
tips to make Sourdough Pancakes
- Make sure your sourdough starter is active and bubbly for the best flavor.
- Don’t overmix the batter; a few lumps are okay. Overmixing can lead to dense pancakes.
- Cook on medium heat to ensure they cook through without burning the outside.
- For extra fluffiness, consider letting the batter rest for about 10 minutes before cooking.
variation
You can customize the flavor of your sourdough pancakes. Add in chocolate chips, nuts, or dried fruits to the batter. You may also substitute some of the flour with whole wheat flour or add spices like nutmeg for a different twist.
FAQs
1. Can I use regular pancake mix instead of sourdough starter?
Yes, you can use a pancake mix, but you won’t get the lovely tangy flavor of sourdough pancakes.
2. What if I don’t have honey?
You can substitute honey with sugar or maple syrup if needed.
3. Can I make the batter ahead of time?
Yes, you can prepare the batter and store it in the fridge overnight. Just give it a good stir before cooking.
Sourdough Pancakes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Fluffy, tangy pancakes made with sourdough starter, perfect for busy mornings.
Ingredients
- 2 cups flour
- 1 cup sourdough starter/discard
- 4 tsp baking powder
- 1 tsp baking soda
- 2 tbsp honey
- 1 tsp salt
- 1 1/2 cups milk
- 1 large egg
- 2 tbsp coconut oil
- 1 tsp vanilla (optional)
- Dash of cinnamon (optional)
Instructions
- Preheat your cast iron skillet or griddle.
- In a bowl, mix the milk, egg, sourdough starter, honey, vanilla, and coconut oil together.
- Add the flour, salt, baking powder, baking soda, and a dash of cinnamon to the mixture, and stir until combined.
- Pour 1/3 cup of batter onto the hot griddle or skillet. Cook until you see nice big bubbles forming, then flip the pancake.
- Cook for another minute or so until it is fully cooked.
- Serve topped with butter and syrup or with peanut butter and syrup, adding blueberries or chocolate chips if desired.
Notes
Use active sourdough starter for best flavor. Let the batter rest for extra fluffiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg