There are few things in life that rival waking up to the smell of pancakes sizzling on the griddle—especially when they’re sourdough, oh yes. I stumbled upon this recipe after a late-night YouTube binge on bread-making, and it’s become my go-to for weekend mornings when the world feels like it’s slowing down just for breakfast. The tanginess of the sourdough, mingling with a drizzle of maple syrup, is like a nostalgic hug from your favorite sweater, slightly oversized and perfectly worn.
Steps
- Overnight Preparation for Thick Pancakes: Mix the wet and dry ingredients, excluding baking powder and baking soda. Cover the mixture and refrigerate overnight. The next day, add the baking powder and baking soda, then whisk until the batter is thick and bubbly.
- Overnight Preparation for Thin Pancakes: Combine all ingredients, including leavening agents, and refrigerate overnight. No separate addition of baking powder and baking soda is needed.
- Same Day Preparation: Preheat the oven to 250°F. In a large bowl, mix the dry ingredients, then add the wet ingredients and whisk until smooth, allowing for some lumps.
- Cooking the Pancakes: Melt a small amount of butter in a 10-inch skillet over medium-low heat. Pour 1/3 cup of batter into the pan and cook for 1-2 minutes until the edges puff and bubbles form. Flip and cook for another minute, then keep warm in the oven.
- Continuing the Process: Wipe the skillet with a paper towel and add more butter if needed. Repeat the cooking steps until all the batter is used.
- Serving: Stack the warm pancakes on a platter. Offer pure maple syrup, fresh berries, and powdered sugar for topping.
Ingredients
- 1 cup leftover sourdough starter discard
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1/2 cup milk (plus extra if needed to adjust batter consistency)
- 2 tablespoons melted unsalted butter, plus extra for frying
FAQ
- What is the benefit of using sourdough discard in pancakes?
- Sourdough discard adds a unique flavor and texture to pancakes, making them extra fluffy and easier to digest. The natural acids in the discard also help tenderize the pancakes, much like buttermilk would.
- Can I prepare the pancake batter in advance?
- Yes, you can prepare the batter the night before for added convenience. The batter develops more flavor and benefits from fermentation, making the pancakes easier to digest.
- What is the key to achieving fluffy sourdough pancakes?
- To get fluffy pancakes, ensure the batter has the right consistency—thick, bubbly, and pourable. Using a combination of baking powder and baking soda also helps achieve a light and airy texture.
- Should I use a specific type of sourdough starter for this recipe?
- A 100% hydration sourdough starter is recommended for the best results, as its thick, batter-like consistency is ideal for making fluffy pancakes.
- What type of pan should I use to cook the pancakes?
- Both cast iron and non-stick skillets are suitable for cooking these pancakes. The key is to manage the heat properly and use a small pat of butter for golden, crispy edges.
Tips
- Ensure the batter’s consistency is just right for the type of pancake you want. For fluffy pancakes, the batter should be thick, bubbly, and pourable, dripping in slow, stretchy ribbons. If it plops, the consistency might need adjusting.
- Use both baking powder and baking soda for the perfect texture. Baking powder will give the pancakes their fluffy rise, while baking soda will lighten them up, especially when it reacts with the natural acids in the sourdough starter.
- When preparing the batter overnight, add the baking powder and baking soda just before cooking to ensure the pancakes remain thick and bubbly. If you prefer a thinner pancake, you can mix all the ingredients together the night before.
- Use a wide spatula for flipping the pancakes to make the process easier and minimize mess. Additionally, cooking in a small amount of butter will give your pancakes crispy, golden edges.
Equipment
- Cast Iron Skillet (10-inch) – Although a non-stick skillet can also be used, a cast iron skillet may not be a standard item in all kitchens.
- Wide 6-inch Spatula – This is recommended for easier flipping of the pancakes.
- Sifter – For sifting baking powder and baking soda into the batter.
- Whisk – While many people do have whisks, a high-quality one might be something to purchase for better mixing.
- Kitchen Scale – For precise measurement of ingredients, especially if adjusting liquid amounts based on the sourdough starter consistency.
