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Sourdough Pancakes
Sourdough pancakes are light, fluffy, and absolutely delicious. A great way to use up a sourdough discard. Or if you want to try other things to do with your sourdough starter.
Prep Time 10 hours 5 minutes
Ingredients
The sponge
- 1 ½ cups milk scalded and cooled or use powdered milk, or buttermilk
- 1 cup sourdough starter
- 2 cups all-purpose flour
The rest of the batter
- 2 large eggs beaten
- 2 tablespoons honey
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons vegetable oil or melted butter
Instructions
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The night before, mix together the starter, all-purpose flour, and the milk in a large nonmetallic mixing bowl. Cover the mixture and let sit out on the counter overnight up to 12 hours is fine.
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When you are ready to make the pancakes, heat a griddle or large skillet to medium heat. It should be from 300°F to 350°F.
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While the griddle or pan is heating, add the beaten eggs, honey, vanilla, salt, baking powder, baking soda, and the vegetable oil to the sourdough mixture. The batter will puff up significantly.
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Using butter, vegetable oil, or cooking spray coat the now hot pan or griddle.
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Scoop ½ cup of the batter into the pan or several different scoops onto a griddle if there is room, try not to overcrowd the pan or griddle. Let the pancakes cook for several minutes until bubbles are showing on the surface. Here's a great way to tell when to flip the pancakes is if some of the bubbles about 1 inch from the edge have not closed back up.
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Flip the pancakes and let cook for 1 or 2 minutes more or until they are golden brown.
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Serve stacked with butter and maple syrup on top.
Recipe Notes
If you don't have time to wait overnight, you can make the whole batter at once. The batter will cook up beautifully. But it won't have as much sourdough flavor. You can fold in a cup or two of fresh berries such as blackberries, blueberries, or raspberries