If you’re dreaming of fluffy, golden pancakes with a tangy twist, these sourdough pancakes are your new go-to. Perfect for breakfast or brunch, they’re a delightful way to use your sourdough starter. Easy to make and irresistibly delicious, they promise to become a family favorite. Get ready for pancakes that are light, airy, and full of flavor!
Steps
- Overnight Preparation for Thick Pancakes: Combine all wet and dry ingredients in a bowl, excluding the baking powder and baking soda. Whisk thoroughly, cover the bowl, and refrigerate overnight. The next day, sift the baking powder and soda directly into the bowl and whisk until combined. Adjust the consistency with extra milk if needed, letting the batter sit for at least 5 minutes to become bubbly before use.
- Overnight Preparation for Thin Pancakes: Mix all ingredients together in a bowl and chill overnight. Unlike the thick pancake method, there’s no need to add leavening agents separately.
- Same Day Preparation: Preheat the oven to 250 F. In a large bowl, whisk dry ingredients together, then add the wet ingredients. Stir gently until you achieve a smooth batter, allowing some lumps to remain.
- Cooking Pancakes: Melt a small amount of butter in a 10-inch skillet over medium-low heat. Pour 1/3 cup of batter into the skillet, adjusting the heat as necessary. Cook until edges puff and bubbles form on the surface, then flip and cook for another minute or so. Transfer pancakes to a warm oven to keep them hot while cooking the rest.
- Finishing Touches: Use a paper towel to wipe the skillet between batches, adding more butter if needed. Continue cooking until all batter is used. Serve the pancakes stacked on a platter with maple syrup, fresh berries, and powdered sugar for guests to enjoy.
Ingredients
- 1 cup 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 cup milk (adjust as needed for consistency)
- 2 tablespoons melted butter
- Butter for frying (preferably salted butter like Kerry Gold)
FAQ
- What makes sourdough pancakes different from traditional pancakes?
- Sourdough pancakes are distinct due to their extra fluffiness, rich flavor, and easier digestion, thanks to the natural acids in the sourdough starter. These elements contribute to their unique texture, particularly the crispy, buttery edges.
- Can the pancake batter be prepared in advance?
- Yes, the batter can be prepared the night before for convenience and enhanced flavor. Letting it sit overnight also improves the fermentation process, breaking down glutenous enzymes, which can make the pancakes gentler on the stomach.
- Should I use baking soda and baking powder in the batter?
- Both baking soda and baking powder are recommended. Baking powder helps achieve fluffiness, while baking soda works with the sourdough’s natural acids to lighten the pancakes.
- What type of sourdough starter works best for this recipe?
- A 100% hydration sourdough starter is ideal for this recipe. Its thick, batter-like consistency contributes to the fluffiness of the pancakes. However, you can adjust the liquid content if your starter is thicker.
- What cooking equipment is recommended for making these pancakes?
- A cast iron or non-stick skillet works well for cooking sourdough pancakes. It’s crucial to monitor the heat and use a wide spatula for flipping to ensure even cooking and minimize splatter.
Tips
- Ensure the right consistency by balancing the ratio of liquid to flour. For fluffy pancakes, aim for a thick, bubbly batter that drips in slow, stretchy ribbons rather than plopping into the pan.
- Use both baking powder and baking soda in your batter. Baking powder contributes to the fluffiness, while baking soda lightens the pancakes, creating a tender texture similar to buttermilk pancakes.
- Consider preparing the batter the night before for enhanced flavor and easy digestion. Add the baking powder and baking soda in the morning for thick pancakes, ensuring a bubbly texture before cooking.
- Use a wide spatula for flipping pancakes to make the process easier and cleaner. Additionally, cook pancakes in a small amount of butter for crispy, golden edges, and always start with a test pancake to get the heat just right.
Equipment
- Wide 6-inch Spatula – For easier flipping of pancakes.
- Cast Iron Skillet or Non-stick Skillet – If you don’t already have a suitable skillet for cooking pancakes.
- Sifter – For sifting baking powder and baking soda directly over the batter.
