Sourdough Pancakes

Why Make This Recipe

Sourdough pancakes are a delicious and fluffy breakfast treat that make great use of sourdough starter. They have a unique tangy flavor, thanks to the fermented starter, which sets them apart from regular pancakes. Using sourdough also helps reduce waste, as you can use your starter discard. Plus, they are easy to make and can be customized with your favorite add-ins like fruit or chocolate chips. These pancakes are perfect for a cozy weekend breakfast or a fun brunch with friends.

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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:

1. Preheat your cast iron skillet or griddle.
2. In a bowl, mix the milk, egg, sourdough starter, honey, vanilla (if using), and coconut oil until well combined.
3. Add the flour, salt, baking powder, baking soda, and a dash of cinnamon to the mixture. Stir until just combined.
4. Pour 1/3 cup of batter onto the hot griddle or skillet. Cook until you see big bubbles forming on the surface, then flip it over and cook for another minute or so until it’s golden and cooked through.
5. Serve warm topped with butter and syrup or go for a yummy combo of peanut butter and syrup! You can also jazz them up with blueberries or chocolate chips!

How to Serve Sourdough Pancakes

Serve your sourdough pancakes warm from the skillet. They are fantastic topped with a pat of butter and a drizzle of maple syrup. For something a little different, try spreading some peanut butter or adding fresh fruit on top. You can also serve them with whipped cream or yogurt for a tasty twist. Enjoy them fresh or stack them up for a lovely pancake tower!

How to Store Sourdough Pancakes

If you have leftover pancakes, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them up in the toaster, microwave, or on a skillet for a few minutes. You can also freeze the pancakes for longer storage. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen for a quick and easy breakfast!

Tips to Make Sourdough Pancakes

• Make sure your sourdough starter is bubbly and active for the best flavor and rise.
• Don’t overmix the batter; a few lumps are okay. Overmixing can make the pancakes tough.
• Adjust the amount of honey based on your preference for sweetness.
• Experiment with different add-ins like nuts, banana slices, or chocolate chips for variety.
• Keep your heat on medium to avoid burning the pancakes while ensuring they cook all the way through.

Variation

For a gluten-free version, substitute regular flour with your favorite gluten-free flour blend. Just make sure it includes a binding agent like xanthan gum for the best texture. You can also add spices like nutmeg or replace the milk with a non-dairy alternative.

FAQs

1. Can I make sourdough pancakes without a sourdough starter?
Yes, you can use a store-bought pancake mix as a base, but it won’t have the same unique flavor as the sourdough version.

2. How do I know when the pancakes are done?
Look for big bubbles forming on the surface of the pancake. Once those bubbles pop, and the edges look set, it’s time to flip them.

3. Can I prepare the batter the night before?
Yes, you can prep the batter and leave it in the fridge overnight. Just give it a little mix before cooking to combine any separated ingredients.

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