Slightly Sourdough Pancakes
Start your morning on a tangy-sweet note with these irresistible Slightly Sourdough Pancakes, the perfect way to use up sourdough starter discard or boost your active starter’s potential. These pancakes strike a delightful balance between a subtle sourdough tang and classic fluffy pancake goodness. With just a 10-minute prep time, the batter is enriched with melted butter, vanilla extract, and a touch of sugar for a hint of sweetness, while the baking soda ensures a light, airy texture by reacting with the sourdough. Perfect for indulgent weekend breakfasts, these golden pancakes cook up beautifully on a skillet and pair wonderfully with fresh fruit, maple syrup, or whipped cream. Whether you're a sourdough enthusiast or simply looking to elevate your pancake game, this recipe promises comfort and flavor in every bite.
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Recipe Information
Ingredients
- 120 grams Sourdough starter (discard or active)
- 120 grams All-purpose flour
- 180 milliliters Milk
- 1 large Egg
- 15 grams Granulated sugar
- 30 grams Unsalted butter, melted
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 as needed Neutral oil or butter for the skillet
Instructions
In a large mixing bowl, combine the sourdough starter, flour, and milk. Mix until smooth, then allow the mixture to rest for 10 minutes. This step helps hydrate the flour and develop the sourdough flavor.
In a separate smaller bowl, whisk together the egg, sugar, melted butter, and vanilla extract until well blended.
Add the egg mixture to the sourdough mixture and stir gently until fully combined.
Sprinkle the baking soda and salt over the batter, then fold them in using a spatula. The batter will become bubbly as the baking soda reacts with the sourdough.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of neutral oil or butter.
Pour 1/4 cup of batter per pancake onto the skillet, leaving space between each pancake to allow for spreading.
Cook the pancakes for 2-3 minutes on the first side, or until bubbles begin to form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes on the second side, until golden brown.
Repeat the process with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or a dollop of whipped cream.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 25.0 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 271 mg | 21% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 424 mg | 9% | |
*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.
