Sourdough Pancakes are a delightful twist on the traditional pancake, using sourdough starter for a slightly tangy flavor and extra fluffiness. They’re perfect for a leisurely weekend breakfast or brunch.
Ingredients
- 1 cup sourdough starter, unfed/discard
- 1 cup all-purpose flour
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus more for greasing
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: Maple syrup, fresh berries, or whipped cream for serving
Directions
- In a large bowl, combine the sourdough starter, flour, and milk. Mix until well combined. Cover with a clean kitchen towel and let it rest at room temperature for about 30 minutes to an hour.
- After the resting period, add the sugar, egg, melted butter, baking soda, and salt to the sourdough mixture. Stir until just combined. The batter should be thick but pourable. If it’s too thick, add a little more milk to thin it out.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter.
- Pour 1/4 cup of batter for each pancake onto the hot skillet. Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve the sourdough pancakes warm with your choice of toppings such as maple syrup, fresh berries, or whipped cream.
Nutrition Facts (per serving)
- Calories: 200-250
- Fat: 7g
- Carbohydrates: 30g
- Protein: 5g
Prep and Cooking Time
- Prep Time: 40 minutes (including resting)
- Cooking Time: 10 minutes
Servings
- Serves: 4 (about 8 pancakes)
Sourdough Pancakes are a fantastic way to use your sourdough discard. They offer a deliciously tangy flavor that sets them apart from traditional pancakes. Enjoy these fluffy, light pancakes with your favorite toppings for a satisfying and slightly different breakfast experience!
