Sourdough Pancakes

I have been on a sourdough kick lately. After I made my sourdough starter I have been making everything with it. Last weekend I made fabulous sourdough pancakes. They were perfectly balanced once the natural maple syrup was drizzled over the top.

Preparing the Batter

Remove the starter from the refrigerator and let it get to room temperature before you use it. Takes roughly 30 minutes.

Next, place the dry ingredients (flour and baking soda) in a large mixing bowl. In a separate bowl combine the remaining ingredients. Mix thoroughly and then slowly pour the wet ingredients into the dry ingredients. Whisk briskly for a minute or two or until it is fully mixed. Then let sit for 5-10 minutes.

When the mixture starts bubbling you are ready to make pancakes.

Cooking the Pancakes

Heat a heavy duty frying pan over medium/high heat. I suggest a copper core pan or even a seasoned cast iron pan. Add a pad of butter to the pan. When the butter is melted add 1/4-1/3 of a cup of the sourdough pancake mix.

When you see that the bubbles pop and the voids left by the bubbles don’t fill in the pancakes are ready to flip. This is usually between 2-3 minutes.

After 2-3 minutes the pancake is fully cooked. Remove it and eat or place it on a plate in the oven at 170 degrees, just enough to keep it warm.

Serving

For your viewing pleasure here’s a closeup of the syrup running off the pancake.

These were some of the best pancakes that I have ever had. I hope you get a chance to make them. They were amazing.

Sourdough Pancakes

Fluffy, tangy pancakes made with your own sourdough starter. Perfect for breakfast with real maple syrup and butter. Easy recipe that turns starter into amazing flapjacks.

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Prep Time 1 day d 6 hours hrs

Cook Time 10 hours hrs

Total Time 1 day d 16 hours hrs

Servings: 12 pancakes

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 cups sourdough starter at room temperature
• 1 cup all-purpose flour
• 3 tablespoons sugar or honey
• 1 egg
• 1/4 cup olive oil
• 1 teaspoon baking soda
• 1 tablespoon warm water
• 1/2 teaspoon salt
• Butter for cooking
• Real maple syrup for serving

Method

 

1. Remove sourdough starter from refrigerator and let it come to room temperature. This takes roughly 30 minutes.
2. In a large mixing bowl, combine the dry ingredients: flour and baking soda.
3. In a separate bowl, combine sourdough starter, sugar/honey, egg, olive oil, warm water, and salt.
4. Mix wet ingredients thoroughly, then slowly pour into dry ingredients.
5. Whisk briskly for 1-2 minutes until fully mixed.
6. Let the batter sit for 5-10 minutes. When it starts bubbling, you are ready to cook.
7. Heat a heavy-duty frying pan (copper core or seasoned cast iron preferred) over medium-high heat.
8. Add a pad of butter to the pan. When melted, add 1/4 to 1/3 cup of batter per pancake.
9. Cook for 2-3 minutes until bubbles form on surface and pop without refilling with batter.
10. Flip pancake and cook another 2-3 minutes until golden brown.
11. Remove from pan or place on a plate in 170°F oven to keep warm while cooking remaining pancakes.
12. Serve warm with real maple syrup and butter.

Notes

These are some of the best pancakes you can make. The sourdough starter gives them a unique tangy flavor and fluffy texture. Make sure your starter is at room temperature before using. A heavy-duty pan with good heat distribution (copper core or cast iron) makes a significant difference in the final result. The batter will bubble when it is ready to cook – this is the leavening from the baking soda reacting with the acidic sourdough starter. Equipment needed: heavy-duty frying pan, mixing bowls, whisk.