These pancakes are a perfect combination of soft and fluffy, and prepping the batter to ferment overnight means fresh pancakes in a matter of minutes in the morning!
Besides the dietary benefits of sourdough, I just can’t get enough of the flavor!
One of my favorite ways to incorporate sourdough in our home is through PANCAKES!
The sourdough gives them the perfect sweet and sour flavor that can’t be beat!
It’s also pretty fabulous to have fermented pancake batter prepped and ready to go in the morning, especially when you have a bunch of hungry feral children ready to eat at the break of dawn.
Make these the day before you want pancakes, set them in the fridge for at least 8-12 hours, then in the morning mix in your baking powder right before cooking them in your skillet!
This recipe makes 9 jumbo pancakes, or 18 regular sized pancakes.
Ingredients:
- 1 1/4 cups flour
- 2 TBSP sugar
- 1/4 tsp salt
- 1 egg
- 1 1/4 cup milk
- 1/3 cup sourdough starter/discard
- 2 TBSP melted butter
- 2 tsp baking powder
The day before: make your batter
The day before you make your pancakes, you’ll want to make your batter so it can ferment overnight.
Melt your 2 TBSP of butter on the stove, then set aside for it to cool down. (make sure it doesn’t re-solidify!)
Throw all of your ingredients into a bowl, EXCEPT for your baking powder. Add your melted butter.
The order you add in your ingredients really doesn’t matter for these pancakes! Again, just do not put in the baking powder until tomorrow, otherwise your pancakes won’t be fluffy!
Mix well — until the lumps are gone, but do not over mix. You don’t want to activate the gluten in the flour.
Cover your batter and stick it in the refrigerator until the next day.
The longer you let your batter ferment, the more of a sour flavor your pancakes will have.
The next morning
The day after you make your batter, it will be time to make your pancakes!
Take your batter out of the refrigerator.
Preheat your skillet on medium-low heat. (I kept my electric stove on a 2-3 while making these pancakes)
Add in your baking powder.
Melt a tablespoon of butter in your skillet before pouring in your pancake batter.
Wait for there to be plenty of bubbles all around the pancake, and for the very edges to start firming up a bit before flipping your pancake. This will prevent “batter spillage” when flipping.
You can make your pancakes any size you want, although I do find that larger pancakes tend to be fluffier! Larger pancakes take a little more time to cook, and therefore have a little more time to rise on your skillet before they’ve finished cooking!
Remove from the stove and serve immediately. Top with butter and syrup, or with honey, as my kids like their pancakes with!
Sourdough Pancakes
Ingredients
- 1 1/4 cups flour
- 2 TBSP sugar
- 1/4 tsp salt
- 1 egg
- 1 1/4 cups milk
- 1/3 cup sourdough starter/discard
- 2 TBSP melted butter
- 2 tsp baking powder
Instructions
- Melt 2 TBSP of butter and let cool. Mix all of your ingredients EXCEPT for the baking powder. Add in your melted butter. Mix well and refrigerate overnight.
- The next morning, preheat your skillet with a little butter (or lard/coconut oil) on a medium low heat.
- Mix your baking powder into your pancake butter.
- Cook your pancakes -- make sure the edges of each pancake have started to cook a little before flipping to prevent the batter from spilling out while flipping your pancakes.
- Remove from heat and serve!
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