How to Make Sourdough Pancakes
These are the fluffiest, yummiest sourdough pancakes I ever did eat, and today I’m sharing the recipe with you!
Sourdough Pancakes are on our breakfast menu (and supper menu, who doesn’t love breakfast for supper?) almost every single week. They are simple, filling, and absolutely delicious. This particular recipe is one that I created, and I am so happy how it turned out.
I’ve tried several other sourdough pancake recipes, and they’re either flat, chewy, or “mehh”. These are light, fluffy, and so soft. They come together pretty quickly, and everyone always devours them.
Usually when I make these pancakes, I don’t add the honey. I’ve found that adding vanilla to most things tricks your mind into thinking something is sweet without having to add any sweetener. Every now and then, though, I just crave a little honey in my pancakes, and will add a tablespoon to my batter. They are really delicious either way…especially topped with grade A maple syrup!
Ingredients
- 1/4 cup melted butter, and slightly cooled
- 2 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1-1/2 cups sourdough starter, fed (You can also use your discard starter, but be sure to use whole milk if you do)
- 1-2 TB honey, optional
- 1-1/2 cups flour of your choice
- 1 tsp baking soda
- .1tsp baking powder
- 1 tsp salt
Instructions
- Preheat griddle, or skillet of choice over medium/low heat
- In a large bowl whisk together butter, eggs, milk, starter, and honey (if using). Mix until combined.
- Whisk in the remaining ingredients one at a time. Stirring well after each addition.
- Scoop out 1/3 cup of batter, and pour onto hot griddle or pan.
- Cook pancakes for 2-3 minutes on each side, flipping once.
- Serve with your favorite toppings!
NOTE: After taking from your starter, don’t forget to add back whatever you took out! For this recipe you’re taking 1 1/2 cups of starter. You’ll need to add back 3/4 cup of water, and 3/4 cup of flour! Mix well, and let your starter replenish.
A few tips for perfect pancakes
- Don’t over stir the batter, you just mix until the ingredients are incorporated. Let the batter be lumpy…lumps mean you haven’t stirred too vigorously.
- batter may seem a little thin and runny. Don’t despair, they puff up beautifully as they cook.
- If the batter is too thick, you can thin it by adding 1 tsp of milk at a time.
- You should only flip your pancakes once. If you want to add in things like chocolate chips, berries, or nuts do that right before you make the first flip!
Can I freeze sourdough pancakes?
Yes! Yes, you absolutely can. Sometimes, if I have enough sourdough starter, I’ll double the batch, and freeze half of them for easy Sunday morning breakfasts. Simply pop a frozen pancake in the toaster, or toaster oven, for a few minutes. They are as delicious as when they were made.
Sourdough Pancakes
Ingredients
- 1/4 cup melted butter and slightly cooled
- 2 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups sourdough starter fed
- 1-2 TB honey optional
- 1 1/2 cups flour of your choice
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Instructions
- Preheat griddle, or skillet of choice over medium/low heat
- In a large bowl whisk together butter, eggs, milk, starter, and honey (if using). Mix until combined
- Whisk in the remaining ingredients one at a time. Stirring well after each addition.
- Scoop out 1/3 cup of batter, and pour onto hot griddle or pan.
- Cook pancakes for 2-3 minutes on each side. Flipping once.
- Serve with your favorite toppings!
That’s all there is to it! They are simple, and delicious. I hope you all enjoy these pancakes as much as we do here.
As always, thanks so much for stopping by, and spending a tiny part of your day with me.
I can’t wait to try these
They are SO good!!