Sourdough Pancakes 2
Fluff up your mornings with these irresistibly light and tangy *Sourdough Pancakes*. Crafted with an active and bubbly sourdough starter, these pancakes boast a unique depth of flavor that sets them apart from the ordinary. The batter comes together effortlessly with a mix of pantry staples like all-purpose flour, buttermilk, and a touch of vanilla for extra warmth. After a quick resting period to develop the flavors, each pancake is cooked to golden perfection on a skillet, resulting in a stack of tender, airy delights with a slightly crisp edge. Whether topped with classic maple syrup, fresh fruit, or a dollop of butter, these sourdough pancakes make an unforgettable breakfast or brunch centerpiece. Perfect for using up extra sourdough starter, this recipe is a must-try for sourdough enthusiasts and pancake lovers alike!
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Recipe Information
Ingredients
- 240 ml sourdough starter (active and bubbly)
- 120 g all-purpose flour
- 240 ml buttermilk
- 1 piece large egg
- 30 g unsalted butter (melted)
- 15 g granulated sugar
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp vanilla extract (optional)
- 1 tbsp neutral oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, combine the sourdough starter, all-purpose flour, and buttermilk. Stir until just combined, then cover the bowl and let it rest for 30–60 minutes at room temperature. This allows the flour to fully hydrate and the flavors to develop.
After the resting period, whisk in the egg, melted butter, and sugar until the batter is smooth and thoroughly mixed.
Sprinkle the baking soda and salt over the top of the batter, then gently fold them in. Add the vanilla extract if using, and mix just until incorporated. Be careful not to overmix, as this can deflate the batter.
Heat a skillet or griddle over medium heat and lightly grease it with neutral oil or butter. Test the heat by sprinkling a few drops of water onto the surface; if they sizzle and evaporate quickly, the pan is ready.
Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter slightly if needed. Cook the pancake for 2–3 minutes, or until bubbles form on the surface and the edges begin to look dry.
Carefully flip the pancake using a spatula and cook the other side for an additional 1–2 minutes, or until golden brown. Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as butter, maple syrup, fresh fruit, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 2777 mg | 121% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 28.5 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 347 mg | 27% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 641 mg | 14% | |
*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.
