Breakfast

Sourdough Pancakes

Lemon Blueberry Pancakes – Granola Pancakes – Vanilla Pancakes

I love creating all sorts of recipes with sourdough. There is just something about the flavor of the sourdough that just makes all of the recipes taste that much better. From fried chicken to these lovely pancakes, Sourdough never fails me. It is something that I know I have on hand and can whip up a meal or two together in no time.

  • If you are not familiar with sourdough you can check out my blog post all about it. Just search “sourdough starter” and it will fill you in on pretty much everything you need to know to get started with your own sourdough starter and how to maintain it.

Like any pancake recipe, you can add whatever your heart desires to the batter and turn a plain batter into something wonderful. With a sourdough starter, it adds that little “something something” on flavor that plain pancakes are just lacking…in my opinion. Now, don’t get me wrong… I love all pancakes especially with fresh fruit or peanut butter but these sourdough pancakes are out of this world delicious.

Let’s get started… I want pancakes now. lol.

INGREDIENTS:

2 1/2 cups unbleached all-purpose flour (I use organic or einkorn)
2 tsp baking powder
1 tsp baking soda
2 tbsp honey, sugar, or maple syrup ( they all work well)
1/2 tsp fine salt (do not use iodized table salt )
1 cup sourdough starter (fed 4 to 6 hours before using or straight from the fridge fed)
1 1/2 cup milk ( I use almond but use what you have on hand)
1 egg
2 tsp vanilla
2 tbsp neutral oil – flavorless like avocado or coconut oil (melted and cooled)

DIRECTIONS:

  1. In a mixing bowl whisk together the flour, salt, baking powder, baking soda, and mix well. ( if you are using granulated sugar you can add this as well.
  2. Add the sourdough starter, milk, egg, vanilla and if using honey or maple syrup you can add this now. Mix together until well combined. Cover and let stand for 30 minutes or over night. * see notes for long fermentation*
  3. Heat a large skillet ( I use cast iron) over medium low heat and add a bit of butter to coat the bottom of the pan. Scoop out a bit of the batter ( I use about 1/3 cup) and place in the pan.
  4. Let the batter cook about 2 to 3 minutes on side one or until the bubbles no longer fall back in on itself. Carefully flip the pancakes and let cook 1 to 2 minutes on side two or until the center is fully cooked through.
  5. Remove to a plate until all of your pancakes are ready.
  6. Serve with fresh fruit, butter, and syrup.

  • Long fermentaion: If you want to long ferment your batter here are the instructions on how to do so. Combine everything except the egg, baking powder, baking soda, and salt. Mix well. Cover with a lid or plastic and let it ferment on the counter over night. This can be between 6 to 24 hours. Before making the pancakes add the egg, salt, baking powder, and baking soda. Mix well. You are now ready to make pancakes.
  • Add ins: fresh fruit, frozen fruit, granola, seeds, nuts, dried fruit, peanut butter powder, or anything you would like in you pancakes. If you are using frozen fruit I would recommend adding on top of the batter in the pan to keep the fruit from staining your batter.
  • Use your favorite butter and syrup to top these delicious pancakes.
  • They store well in the fridge. Just place them in an airtight container or ziplock bag with a paper towel and you can reheat them during the week. I have not tried to freeze them but I am sure they will be just fine. I would probably freeze them for about 1 month or they may break when reheated later.
  • If you try anything new in your pancakes please let me know I’d love to try them too.

3 thoughts on “Sourdough Pancakes

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