Sourdough Pancakes Recipe

 

Prep: 10 mins

Cook: 15 mins

Ferment Time: 12 hrs

Total: 12 hrs 25 mins

Servings: 4 to 6 servings

Yield: 14 pancakes

Sourdough pancakes are a delightful way to use up sourdough discard. They have a pleasant chewy texture with a light, sweet, and tangy flavor. This recipe requires an overnight rest for the batter, allowing the wild yeast to work its magic, resulting in a bubbly mixture that enhances the tanginess of the pancakes.

Ingredients

• 1/2 cup sourdough starter
• 1 cup whole milk
• 1 1/4 cups all-purpose flour
• 2 large eggs, beaten
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons butter, melted and cooled
• 1/2 teaspoon vanilla extract
• Neutral oil (such as vegetable or canola oil) or butter, for greasing the pan or griddle
• Berries, for garnish
• Maple syrup, for garnish
• Powdered sugar, for garnish
• Melted butter, for garnish

Steps to Make It

1. Prepare the Sponge:

   • Gather all ingredients.
   • Combine the sourdough starter, milk, and flour in a large bowl, allowing enough room for the mixture to rise.
   • Cover the bowl with plastic wrap and leave it on the counter overnight to develop the sourdough flavor and allow the batter to rise.

2. Prepare the Batter:

   • In the morning, add the beaten eggs, sugar, baking powder, and salt to the sourdough starter mixture. Whisk until combined and smooth.
   • Whisk in the cooled melted butter and the vanilla extract. The batter will be thick, similar to a slack bread dough.

3. Cook the Pancakes:

   • Heat a cast-iron skillet or griddle over medium-high heat and add a bit of neutral oil or butter.
   • Turn the heat down to medium-low and ladle 1/4 cup of batter onto the skillet.
   • Cook for a few minutes until bubbles start forming on top and the underside is browned.
   • Flip the pancakes and cook for another minute on the other side until golden brown. Repeat with the remaining batter.

4. Serve:

   • Serve the pancakes with fresh berries, maple syrup, powdered sugar, and/or melted butter.

Storage Tips

• Refrigeration: Leftover pancakes can be refrigerated for up to 5 days. Reheat in the microwave or toaster oven.
• Freezing: Pancakes can be frozen for up to three months. Place parchment or wax paper between pancakes to prevent sticking. Reheat directly from the freezer in the microwave or toaster.

Nutrition Facts (per serving)

• Calories: 433
• Fat: 20g
• Carbs: 58g
• Protein: 8g

Enjoy these tangy and delightful sourdough pancakes as a breakfast or brunch treat!