If you are looking for the perfect recipe for sourdough pancakes, look no further! These are light, fluffy and have just the tiniest taste of sourdough tanginess. Perfect for sourdough lovers and picky eaters alike. Make them ahead to fully ferment the dough or bake them immediately for a fast homemade breakfast!
2cupsall-purpose flourfresh milled or whole wheat are okay!
1 ½cupsmilkor buttermilk
2eggs
3tablespoonsbuttermelted
3tablespoonssugar
1teaspoon salt
1teaspoonbaking soda
1teaspoonbaking powderheaping
1teaspoonvanilla extract
1teaspooncinnamonoptional
Instructions
how to make pancake batter
In a mixing bowl, whisk together the dry ingredients: flour, sugar, salt, baking soda and baking powder. Set aside.
In another mixing bowl, combine the wet ingredients: sourdough starter, milk, eggs, melted butter and vanilla extract. Whisk to combine.
Add the dry ingredients to the wet ingredients and stir until just combined. There may be a few lumps and that is okay! Do not over mix. When pancake batter is over mixed, the pancakes become rubbery and dense.
To make the pancakes right away:
Let the batter sit for fifteen minutes to give the baking soda and baking powder a chance to lighten up the dough by adding tiny air bubbles. This also gives the flour and the sourdough starter a chance to mingle. The dough will appear to grow before your eyes!
To ferment the pancake batter for later:
Normally I ferment my dough on the counter, but because these pancakes contain eggs I keep them in the refrigerator until I am ready to use them. My preferred sourdough pancakes prep method is to mix the batter at night and let it ferment until morning and then make the pancakes for breakfast. It saves time by having the batter ready to go!
How to cook perfect sourdough pancakes
Heat a cast iron skillet over medium heat. Depending on your skillet, you may or may not need to add a little oil or butter. Once the skillet is hot, begin dropping the pancakes onto the skillet, leaving space between. I use a dough scoop to get even sizes that cook at the same rate. If you don’t have a dough scoop, try to pour the batter in ¼ cup portions.
Use the back of a spoon to gently swirl the batter to spread into an even circle. A trick to telling when the pancakes are done is by looking for tiny bubbles that rise to the surface. The bottom should be golden brown. Flip the pancakes and cook until the second side is lightly brown. Wipe the pan between batches with a paper towel dipped in a bit of butter to keep the surface clean and nonstick.
Notes
can I use discard to make sourdough pancakes?
Yes! These sourdough pancakes are a perfect way to use up sourdough starter discard. Once the pancakes are mixed up using the discard, they can be cooked immediately or refrigerated for up to 24 hours to ferment.
tips for making a perfect pancake
Don't over mix the batter when combining the wet and dry ingredients. It's perfectly fine to see lumps! Over mixing will incorrectly develop the gluten and result in a rubbery pancake.
Prepare the pan by lightly greasing it with butter once the skillet has preheated. I like to do this by putting a smear of room temperature butter on a paper towel and rubbing it all around the pan.
Pancakes will tell you when they are ready to be flipped! Watch for the center of the pancake to form small bubbles. Once the bubbles pop and the edges develop a matte finish, flip the pancake to the opposite side! A pancake usually cooks from start to finish in 3 minutes.
Use a dough scoop to measure the batter in equal sizes. This will keep the cooking times consistent!