Sourdough Pancakes Recipe
User Reviews
0.0
0 reviews
Unrated
Sourdough Pancakes Recipe
Report
These sourdough pancakes are a fantastic way to use your sourdough starter or discard. Flavorful, fluffy, and just as easy to whip up as regular pancakes!
Share:
Ingredients
- 1½ cups all-purpose flour (240g)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup sourdough starter (240g)
- 1 cup milk (240mL)
- 2 large eggs
- ¼ cup unsalted butter melted and cooled (56g)
Instructions
- In a large bowl, whisk to combine the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk to combine the starter, milk, eggs and butter. Add the wet ingredients to the dry ingredients and stir gently to combine. (The batter should be lumpy). Set aside.
- Heat a griddle or large nonstick skillet over medium heat. Grease with a thin layer of more melted butter or oil.
- Using a ⅓ cup measure, drop the pancake batter onto the griddle or skillet, leaving about 1” of space in between each pancake.
- Cook for 3 to 4 minutes or until bubbles appear all over the top and the underside is golden brown. Flip the pancakes and cook for 1 to 2 more minutes, until golden brown on the bottom and the centers are cooked through. Transfer to a wire rack. Repeat with the remaining batter.
- Serve warm with butter, maple syrup, and fresh berries.
Notes
- Weigh the flour: Using too much flour will give you dry pancakes. The most accurate way to measure flour is using a kitchen scale. If you don’t have one, fluff the flour up in its container and spoon it into the measuring cup. Use a knife to level off the top.
- Use room temperature ingredients. Make sure the eggs, milk, and sourdough starter are brought to room temperature beforehand so they are easier to incorporate.
- Don’t overmix the batter: Lumps actually lead to fluffier pancakes, so don’t try to get your batter perfectly smooth. Overmixing results in tough pancakes.
- How to know when to flip sourdough pancakes: Wait for bubbles to form all over the uncooked top side before flipping the pancakes.
- Only flip pancakes once. Flipping them more than that can make them lose their fluffiness.
- To keep cooked pancakes warm: Hold the pancakes warm in a 200°F oven while you finish cooking the remaining batches.
- How to store leftovers: Once the sourdough pancakes have cooled completely, transfer them to an airtight container and refrigerate for up to 4 days.
Nutrition Information
Show Details
Calories
170kcal
(9%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
52mg
(17%)
Sodium
339mg
(14%)
Potassium
72mg
(2%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
235IU
(5%)
Calcium
87mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 339mg | 14% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 235IU | 5% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
