Buttermilk Sourdough Pancakes
Fluffy, tangy, and irresistibly flavorful, these Buttermilk Sourdough Pancakes are the ultimate weekend breakfast treat. Perfectly blending the creamy richness of buttermilk with the subtle tang of sourdough starter (including discard for a no-waste recipe!), these pancakes boast a tender, airy texture and a golden-brown finish. With just 10 minutes of prep time, this family-friendly recipe is quick to whip up and easy to customize with your favorite toppings, like maple syrup, fresh fruit, or a dusting of powdered sugar. Whether you're a sourdough enthusiast or simply love pancakes with gourmet flair, this recipe elevates a classic comfort food into a breakfast masterpiece.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 240 grams All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 tablespoons Sugar
- 240 milliliters Buttermilk
- 120 grams Sourdough starter (discard or active, unfed)
- 1 large Egg
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 as needed Neutral cooking oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
In a separate medium-sized bowl, whisk together the buttermilk, sourdough starter, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. The batter should be slightly lumpy; avoid overmixing.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with neutral cooking oil or a small pat of butter.
Once the pan is hot, scoop approximately 1/4 cup of batter for each pancake onto the skillet. Use the back of the measuring cup or a spoon to spread the batter into a circle, if needed.
Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the pan as necessary.
Serve the pancakes warm with your favorite toppings, such as butter, maple syrup, fresh fruit, or powdered sugar.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 2454 mg | 107% | |
| Total Carbohydrate | 238.2 g | 87% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 38.0 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 355 mg | 27% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 716 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
