Everyone has a favorite pancake recipe but this is one I think is worth adding to your recipe file. Have you made a sourdough starter yet? Well, just in case these crackers or the thousands of drool worthy sourdough bread photos floating around the internet right now haven’t lured you to get in on this trend, maybe these scrumptious fluffy Sourdough Pancakes will do the trick. They really are unique and so good.
I had never made or tried these anywhere before, I don’t think, but with leftover starter discard in my fridge, how could I not give them a try? My kids live for pancakes and as much as I’d love to save my discard for my new obsession, the previously mention Sourdough Discard Crackers, I figured I had to use a little for a twist on a breakfast treat. Well, I’m very glad I did, because these were really yummy. Like better than your favorite diner or gourmet cafe good. They were buttery, light, soft on the inside and ever-so-slightly crisp on the edges with a bit of tasty tang you don’t normally find in a pancake.
If the thought of making a sourdough starter and feeding it daily doesn’t interest you or you don’t really want to make a loaf of bread, I get it. At first, the job annoyed me a little as I’m already on snack and meal overload with my two little constant munchers. But, you can still get in on this fun and whip up a quick starter just for these. You’ll just need to plan a little ahead and make the starter about 5 days before you want to make the pancakes. Then your starter and discard will be nice and tangy for this recipe or the crackers or any other sourdough deliciousness you want to try your hand at. I’ve been wanting to give sourdough English muffins a go. Don’t those sound good?
Give these a try. I’m pretty sure you won’t be disappointed. And be sure to let me know if you do. Happy quarantine holiday weekend.
Sourdough Pancakes
Ingredients
- 1/2 cup sourdough starter discard
- 3/4 cup milk
- 1 1/4 c (160g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp granulated sugar
- 1/2 tsp kosher salt
- 1 egg, beaten
- 2 tbsps (28g) butter, melted & slightly cool
- 1/2 tsp vanilla extract
Instructions
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In a medium bowl, mix together the starter, milk & flour. Cover it with plastic wrap & leave it on the counter overnight to rise.
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The next morning, add the baking powder, baking soda, sugar, salt & the beaten egg. Whisk until smooth.
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Then whisk in the melted butter & vanilla.
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Heat up a skillet or griddle over medium heat and grease it with a little butter or oil.
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Once hot, add about a 1/3 cup of batter to the hot skillet & let cook a few minutes until bubbles start forming on the top and it's golden brown on the bottom. Flip over & cook for another minute or so. (It will need less time on the second side.) Continue with the rest of the batter, being careful not to overcrowd the pan.
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Enjoy with your favorite pancake topping.
Recipe Notes
*If you don’t have starter, here’s a quick starter recipe I like.
*You can substitute whole wheat flour for the all-purpose flour.
*If you want to make these pancakes right away and skip the overnight fermentation, that’s ok, just proceed with the recipe, combining the dry ingredients with the wet and cooking as suggested.
*Recipe just slightly adapted from The Spruce Eats.
