If you have a sourdough starter you have to make these pancakes. They are the perfect amount of sweet with a surprising yeast flavor! An easy addition to your breakfast.
Ingredients & Equipment Needed For this Recipe
Ingredients:
- Sourdough Starter– This is the star of the show, without it you can’t really make the recipe.
- Water
- All-Purpose Flour
- Large Egg
- Milk of Choice– I used whole milk but you can use a non dairy option as well.
- Baking Soda
- Baking Powder– Make sure this and the baking soda are up to date.
- Kosher Salt
- Granulated Sugar
- Neutral Oil– Such as vegetable or coconut
Equipment:
- Set of Measuring Cups & Spoons (Liquid too) OR Digital Kitchen Scale if using Metric
- Large Close-able Container– This will be for the first three ingredients to chill in the fridge overnight.
- Large Mixing Bowl– To mix the batter. I like to use a large liquid measuring cup to measure my liquids (duh) all in one continuer so I don’t have to use another bowl!
- Whisk– This is what I have found to be the best tool to use for mixing the batter. Also note this batter is not supposed to be chunky like most pancake batters.
- Non-Stick Pan OR Flat Griddle– I have a flat griddle pan I love making pancakes on! I have also used a Cast Iron Pan.
- 1/4 Cup Measuring Cup– An easy way to get consistent sized pancakes.
- Pan Spray– You can use butter if you’d like to make sure the pancakes don’t stick to to the pan and also the measuring cup!
- Metal Spatula– Flip those pancakes.
My Kinda Professional Tips For Sourdough Pancakes
- There really is no set time you have to make the pancakes after you mix the starter mix. I actually let them go a full 24 hours when I was testing and had them for dinner.
- Make a mini test pancake first. Just to make sure that your pan isn’t too hot or not hot enough. The first one is always kinda crappy anyway.
- My suggestion is to eat these right after cooking! I have also put them in the freezer and popped them into the toaster oven before and they are great! Keep in freezer plastic bag for up to one month.
Sourdough Pancakes
If you have a sourdough starter you have to make these pancakes. They are the perfect amount of sweet with a surprising yeast flavor! An easy addition to your breakfast.
Equipment
- Set of Measuring Cups & Spoons (Liquid Too) OR Digital Kitchen Scale if using metric
- Large Close-able Container
- Large Mixing Bowl
- Whisk
- Cast-Iron or Non-Stick Pan
- 1/4 Measuring Cup
- Pan Spray
- Metal Spatula
Ingredients
- 1/2 Cup Sourdough Discard (115 g)
- 3/4 Cup Water (177 ml)
- 1 1/4 Cup All-Purpose Flour (170 g)
- 1 Large Egg
- 1/3 Cup Milk of Choice (73 ml)
- 2 Tbl Granulated Sugar (30 g)
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 2 Tbl Vegetable or Coconut Oil (20 ml)
Instructions
- The evening before the pancakes are made, mix together the discard, flour, and water very well in the close-able container and place in the fridge for about 8-12 hours.
- When ready to make the pancakes, mix the liquid ingredients together followed by the dry ingredients and whisk them all to combine well. This won't be a thick lumpy batter.
- Heat up your cooking pan (either non-stick, griddle, or cast iron) over medium-high heat and spray with pan spray.
- Spray also the 1/4 measuring cup so the batter doesn't stick as much. Scoop on to hot griddle. Let cook until the bubbles on the top start to disappear. Flip and let finishing cooking.
Notes
1 Serving= 1-4″ Sourdough Pancake
Did You Make This Recipe?
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