Sourdough Pancakes
User Reviews
5.0
60 reviews
Excellent
Sourdough Pancakes
Report
Save your sourdough discard and use it to make these sourdough pancakes! My easy recipe makes thick, fluffy, and perfectly tangy pancakes in just 25 minutes. Recipe includes a how-to video!
Share:
Ingredients
- 4 4 Tablespoons unsalted butter melted
- 1 ¼ 1 ¼ cups all-purpose flour
- 3 3 Tablespoons granulated sugar
- 2 2 teaspoons baking powder
- ½ ½ teaspoon baking soda
- ½ ½ teaspoon table salt
- 1 1 cup sourdough discard
- 1 1 cup whole milk room temperature preferred
- 2 2 large eggs room temperature preferred
- 1 1 teaspoon vanilla extract
- Oil or butter for brushing skillet
Add to Shopping List
Instructions
- Melt butter and set aside to let it cool.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together sourdough discard, milk, eggs, and vanilla extract until well-combined.
- While whisking, drizzle in melted butter (it’s OK if the butter forms small clumps).
- Add the wet ingredients to the flour mixture and use a spatula or wooden spoon to gently fold together the batter until just combined. All the flour should be absorbed, if you notice small lumps or small bits of butter in the batter that is fine, don’t over-mix or your pancakes could be rubbery and dense.
- Set the pancake batter aside and brush a skillet with olive oil or melted butter. Turn the stovetop heat to medium and let it the pan warm until you can feel the heat radiating from it if you hover your hand several inches above the pan. It is also good to let your pancake batter to rest while the pan warms, this will thicken it slightly and help make for thicker pancakes.
- Portion pancake batter into center of the pan (I use ½-⅔ cup of batter per pancake) and cook until bubbles in the batter burst and the edges begin to appear cooked.
- Use a spatula to carefully flip the pancake and continue to cook until pancake is golden brown.
- Remove to a plate and repeat with the remaining pancakes.
- Serve immediately, we like to add butter, maple syrup, fruit or even whipped cream to our pancakes!
Equipments used:
Notes
- Sourdough pancakes taste best fresh but we have also made the pancakes and stored in an airtight container at room temperature for a day or two and reheated. They may also be cooled completely and then frozen in an airtight container or plastic bag.The pancake batter may be prepared up to 2 days in advance, just store in an airtight container in the refrigerator and note that the pancakes may not be quite as fluffy the next day.
Nutrition Information
Show Details
Serving
16-8" pancake
Calories
203kcal
(10%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
60mg
(20%)
Sodium
322mg
(13%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
284IU
(6%)
Calcium
122mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 86-8” pancakes
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Serving | 16-8" pancake | |
| Calories | 203kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 322mg | 13% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 284IU | 6% |
| Calcium | 122mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
Other Recipes
You'll Also Love
