Sourdough Pancake Recipe
Fluffy, and tender sourdough pancakes are easy to make using sourdough starter or discard. They're extra flavorful with a golden brown finish and crisp buttery edges!
Ingredients
- 1 ½ cups (200 g) all purpose flour
- 3 Tablespoons (40 g) granulated sugar
- 1 teaspon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 cup (230 g) sourdough starter
- 2 large eggs
- 1 cup milk
- 3 Tablespoons melted butter
For serving: syrup, berries
Instructions
- Whisk dry ingredients in a large mixing bowl, Add wet ingredients and continue mixing gently until combined. It should be smooth, but some small lumps are okay. Let the batter sit 5-10 minutes while you preheat the pan.
- Preheat griddle to 250° F.
- Melt a small pat of butter in a large skillet over medium-low heat. Coat the pan by swirling the butter around. Pour 1/3 cup of batter into the skillet. Cook 1-2 minutes. When the pancake puffs up and bubbles start to appear, flip the pancake. Cook an additional 1-2 minutes.
- Repeat the process. You can keep these warm in the oven on a cookie sheet while cooking the rest of the pancakes. Serve with maple syrup and fresh berries.
Notes
Overnight Preparation:
- Thick and fluffy Pancakes: Whisk together all wet and dry ingredients together EXCEPT the baking soda and baking powder. Cover and chill overnight. The next day, add the baking soda and powder and whisk well. If the mixture is too thick, add 1-2 Tablespoons milk. Let the batter sit at room temperature for about 10 minutes until bubbly. Cook as directed.
- Thin and fluffy pancakes: Add all ingredients as directed in the recipe, cover and chill overnight. Cook as directed.
Nutrition
Calories: 210kcal, Carbohydrates: 32g, Protein: 6g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 56mg, Sodium: 315mg, Potassium: 140mg, Fiber: 1g, Sugar: 7g, Vitamin A: 241IU, Calcium: 71mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
