Sourdough Pancakes

stacks of pancakes
Yields: 8 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 10 Mins Total Time: 15 Mins

The Best Sourdough Pancakes

Maintaining my sourdough starter uses a good deal of flour. Each time I feed “Baxter,” I am a little distressed at throwing away the discard starter. Finding great ways to use discard starter alleviates some of that disdain. And, since I feed my starter in the morning, there is no better time to make sourdough pancakes.

I have tried recipes that require starting a sponge the night before you make pancakes. A sponge is a mixture of starter, flour, and water. This is great for a flavorful bread, but honestly, I do not plan that far ahead. Similarly, if I am trying to use discard starter, why would I want to go through the hassle?

This recipe is simple and takes only minutes. The results are fluffy, light pancakes that everyone will enjoy. The pancakes puff high as soon as you pour the batter into your pan. I am convinced that sourdough pancakes will become a regular favorite in your house.

Go on, make your pancakes!

 

Related: Make Your Own Sourdough Starter

 

 

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Ingredients

0/8 Ingredients
Adjust Servings

Instructions

0/5 Instructions
  • In a large mixing bowl combine the dry ingredients.
  • Add milk, butter, egg, and sourdough starter to the dry mix. Mix well. The batter should be fairly smooth. Don't worry about getting every lump mixed down.
  • Allow your batter to rest while you prepare your pan. Heat an oiled pan on medium heat until a small dollop of test batter solidifies. Many people make the mistake of heating a pan too hot and too fast. With some patience, you can avoid burning your pancakes.
  • Drop batter onto your hot pan to create your favorite pancake size. Cook until batter begins to bubble before you flip. Your pancake should be done in 30-45 seconds.
  • Serve with butter and syrup, fruit, or any toppings you enjoy. Don't forget to feed your starter!

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