Sourdough Pancakes 3
Fluffy, golden, and irresistibly tangy, Sourdough Pancakes 3 take your breakfast game to the next level with their perfect balance of flavors and textures. Made with an active and bubbly sourdough starter, these pancakes offer a delightful hint of tanginess that pairs beautifully with the sweetness of vanilla and a touch of sugar. The quick and easy batter, enriched with melted butter and eggs, creates tender pancakes that are light yet satisfying—a true comfort food classic. This recipe combines simple pantry staples like all-purpose flour and baking powder with the magic of fermentation for a depth of flavor you won’t find in ordinary pancakes. Ready in just 35 minutes and perfect for weekend brunch or weekday mornings, these pancakes are best served warm with a drizzle of maple syrup, a handful of fresh berries, or a dollop of whipped cream. Impress your family and friends with this crowd-pleasing breakfast that’s as creative as it is delicious!
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Recipe Information
Ingredients
- 240 ml Sourdough starter (active and bubbly)
- 120 g All-purpose flour
- 120 ml Milk
- 2 large Eggs
- 30 g Unsalted butter (melted)
- 15 g Sugar
- 5 g Baking powder
- 2 g Baking soda
- 2 g Salt
- 5 ml Vanilla extract
- 15 ml Cooking oil or additional butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the sourdough starter, milk, and melted butter until well combined.
Add the eggs and vanilla extract to the wet mixture and whisk until smooth.
In a separate bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or whisk until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking oil or butter.
Scoop approximately 60 ml (1/4 cup) of the batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle if necessary.
Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes carefully and cook the other side until golden brown, about 1-2 minutes more.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 1531 mg | 67% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 22.5 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 246 mg | 19% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 574 mg | 12% | |
*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.
