Sourdough Pancakes
Fluffy, tangy pancakes made with your own sourdough starter. Perfect for breakfast with real maple syrup and butter. Easy recipe that turns starter into amazing flapjacks.
Servings: 12 pancakes
Ingredients
- 2 cups sourdough starter at room temperature
- 1 cup all-purpose flour
- 3 tablespoons sugar or honey
- 1 egg
- 1/4 cup olive oil
- 1 teaspoon baking soda
- 1 tablespoon warm water
- 1/2 teaspoon salt
- Butter for cooking
- Real maple syrup for serving
Instructions
- Remove sourdough starter from refrigerator and let it come to room temperature. This takes roughly 30 minutes.
- In a large mixing bowl, combine the dry ingredients: flour and baking soda.
- In a separate bowl, combine sourdough starter, sugar/honey, egg, olive oil, warm water, and salt.
- Mix wet ingredients thoroughly, then slowly pour into dry ingredients.
- Whisk briskly for 1-2 minutes until fully mixed.
- Let the batter sit for 5-10 minutes. When it starts bubbling, you are ready to cook.
- Heat a heavy-duty frying pan (copper core or seasoned cast iron preferred) over medium-high heat.
- Add a pad of butter to the pan. When melted, add 1/4 to 1/3 cup of batter per pancake.
- Cook for 2-3 minutes until bubbles form on surface and pop without refilling with batter.
- Flip pancake and cook another 2-3 minutes until golden brown.
- Remove from pan or place on a plate in 170°F oven to keep warm while cooking remaining pancakes.
- Serve warm with real maple syrup and butter.
Notes
These are some of the best pancakes you can make. The sourdough starter gives them a unique tangy flavor and fluffy texture. Make sure your starter is at room temperature before using. A heavy-duty pan with good heat distribution (copper core or cast iron) makes a significant difference in the final result. The batter will bubble when it is ready to cook - this is the leavening from the baking soda reacting with the acidic sourdough starter. Equipment needed: heavy-duty frying pan, mixing bowls, whisk.