Sourdough Pancakes
User Reviews
5
Sourdough Pancakes
Description
The recipe creates pancakes by mixing flour, sugar, baking powder, baking soda, and salt, with wet ingredients including sourdough starter discard, milk, eggs, vanilla extract, and melted butter. The sourdough starter adds mild acidity and complexity to the flavor. Resting the batter slightly thickens it for better pancakes.
The cooking method involves warming a skillet and brushing it with oil or butter. Pancakes are cooked over medium heat until golden on each side, resulting in fluffy, tender cakes with a light crumb. Avoiding over-mixing retains batter airiness.
Sourdough pancakes pair well with syrup, fruit, or savory sides. They can be made ahead by preparing batter up to two days in advance or storing cooked pancakes for reheating. Freezing is also possible, offering convenient breakfast options.
These tips help maintain the best texture and flavor throughout preparation and storage.
Ingredients
- 4 Tablespoons butter melted, unsalted
- 1 ¼ cups all-purpose flour
- 3 Tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1 cup sourdough starter discard
- 1 cup milk room temperature preferred, whole
- 2 egg room temperature preferred, large
- 1 teaspoon vanilla extract
- oil or butter, for brushing skillet
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!
Notes
- Prepare the pancake batter up to 2 days ahead and store it refrigerated; pancakes may be less fluffy the next day.
- Cooked pancakes can be stored airtight at room temperature for a day or two and reheated before serving.
- For longer storage, cool completely and freeze pancakes in airtight containers or bags.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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