Sourdough Pancakes

Sourdough Pancakes

Do you have some sourdough starter or discard that you don’t want to waste? Why not use it to make some delicious sourdough pancakes? This recipe is simple and versatile, and you can use any type of flour you have on hand – all-purpose, bread, whole wheat, einkorn, spelt, or a mix. You don’t need to let the batter rise overnight, so you can whip up these pancakes in no time.

What you’ll need for sourdough pancakes:

  • sourdough starter (or discard) – 2/3 cup (140 grams), at room temperature
  • nut milk (or regular milk or buttermilk) – 1 1/4 cups (283 grams)
  • egg – 1 large
  • olive oil or melted butter – 2 tablespoons
  • maple syrup – 2 tablespoons
  • vanilla extract – 1 teaspoon
  • flour – 1 cup (120 grams)
  • baking powder – 1 teaspoon
  • baking soda – 1/2 teaspoon
  • salt – 1/4 teaspoon

What is sourdough starter/discard?

Sourdough starter is a mixture of flour and water that has been fermented by the natural yeast and bacteria in the air. It is used as a leavening agent for making sourdough bread and other baked goods. Sourdough discard is the portion of the starter that is removed before feeding it with fresh flour and water. Instead of throwing it away, you can use it to add flavor and texture to pancakes, waffles, biscuits, and more.

How to make sourdough pancakes:

  • In a medium bowl, whisk together the sourdough starter, nut milk, egg, oil or butter, maple syrup, and vanilla extract.
  • In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the flour mixture to the wet mixture, whisking until just combined. The batter should be thick but pourable. If using wholegrain flours, you may need to add more milk to thin it out.
  • Let the batter rest for 15 minutes.
  • Heat a large skillet over medium-low heat until very hot. Grease it lightly with oil or a combination of oil and butter.
  • Scoop about 1/2 cup of batter onto the skillet and spread it into a 6-inch circle. Cook until bubbles form on the surface, then flip and cook until golden and puffy in the center. Adjust the heat as needed to prevent burning.
  • Keep the pancakes warm in the oven or covered with foil while you cook the rest of the batter. You should get about 6 pancakes.
  • Serve the pancakes with your favorite toppings, such as maple-glazed bananas and pecans or fresh berries.

Enjoy your sourdough pancakes any day of the week! They are fluffy, tender, and slightly tangy. A great way to use up your sourdough starter or discard!

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Hi, I’m Lydia and I love cooking and sharing delicious recipes. This blog is for you to find amazing meals using fresh and seasonal ingredients. You’ll find easy dinners, soups, desserts, salads and more. I hope you enjoy my recipes and let me know what you think. Happy cooking!

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