Sourdough Batter
Unleash the tangy goodness of homemade sourdough with this versatile Sourdough Batter recipe, perfect for creating everything from fluffy pancakes to savory fritters. Made with an active sourdough starter, all-purpose flour, and a touch of sugar and salt, this batter gets its bold flavor from a 2-4 hour fermentation—or let it rest overnight for an even deeper sourdough tang. Lightened with an egg and milk, plus a pinch of baking soda for extra lift, this batter cooks up beautifully golden and tender. Whether you're crafting breakfast classics or experimenting with creative sourdough dishes, this quick-to-make batter (just 10 minutes to prep!) is your go-to solution. Don’t forget the optional melted butter for cooking, which adds a delightful richness to every bite. Perfect for weekend brunches or weekday treats, this easy sourdough batter is sure to become a pantry staple.
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 120 grams All-purpose flour
- 120 ml Water
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar
- 1 large Egg
- 100 ml Milk
- 1 teaspoon Baking soda
- 2 tablespoons Butter (optional, for cooking)
Instructions
In a medium-sized mixing bowl, combine the active sourdough starter, all-purpose flour, and water. Mix well until a smooth batter is formed.
Cover the bowl loosely with a towel or plastic wrap and let the mixture rest at room temperature for 2-4 hours to allow fermentation and flavor development. For a stronger sour flavor, leave the batter overnight in a cool location or refrigerate it.
After resting, stir in the salt, granulated sugar, egg, and milk. Mix thoroughly until the batter is well incorporated.
Right before cooking, sprinkle the baking soda over the batter and gently fold it in. This will help the batter become airy and light when cooked.
The batter is now ready to be used. Heat a lightly oiled pan or griddle over medium heat and cook as pancakes, or use it as a base for other sourdough dishes like waffles or savory fritters. Optionally, use melted butter for cooking to enhance the flavor.
Store any unused sourdough batter in an airtight container in the refrigerator for up to 2-3 days. Make sure to stir the batter well before each use.
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 3777 mg | 164% | |
| Total Carbohydrate | 121.6 g | 44% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 17.9 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 190 mg | 15% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 390 mg | 8% | |
*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.
