Easy Sourdough Pancakes Made From Sourdough Discard
The kids have slept in this morning so I am going to enjoy making our Sourdough Pancakes in a quiet house. These pancakes are a family favorite and the batter is not only good for pancakes but it is also good for sourdough waffles.
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Sourdough Pancakes Recipe
Our favorite sourdough pancakes recipe is simple to whip up with just a few basic ingredients. Add toppings, like blueberries or chocolate chips to make them an extra special weekend morning treat.
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Sourdough Pizza Crust-
Sourdough French Toast Casserole-
Sourdough Skillet-
Sourdough English muffins-
Sourdough Bread-
Sourdough Tortillas-
Sourdough Doughnuts-
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Everything You Need To Know About Cooking with Cast Iron:
If you have been hanging around the old farmhouse a while, you know how I loooove my sourdough starter. I have been nurturing it for over six years now.
I use it to make English muffins, pizza crusts, sourdough skillets (recipe coming soon), even doughnuts! But, you know what I make with it more than anything else? Pancakes. Deliciously fermented, fluffy, crisp around the edges, sourdough pancakes.
If that's so, why pray tell has it taken you so dang long to post the recipe??, you might ask.
I must admit, I have no excuse. I just never got around to it. Several people on Youtube and Instagram stories asked me about my pancake recipe. Your promptings finally kicked me into gear.
So, here it finally is my friends. Our sourdough pancake recipe. The one I have made every Saturday morning for probably like six years now.
Now, if you have been making recipes with sourdough starter, you may know that usually there is a waiting time to allow for fermentation, like in my sourdough English muffin recipe.
But, the wonderful thing about this recipe is there is no wait. You just need to have two cups of fed starter on hand. It doesn't even have to be room temperature. You can pull your glass bowl of starter out of the fridge, and as long as there is at least two cups of starter, you are good to go!
Now, this is of course assuming that you fed your starter and allowed it to ferment a little before you put it away last time. If you just stirred the flour and water in, and popped it into the fridge straightaway, it will need a little fermenting time.
And if this is all a bunch of jibberish, make sure to visit my post on all the benefits, how to, and why do (just made that up) of sourdough, in this post.
Our Sourdough Pancake Recipe Ingredients
2 cups fed Sourdough Starter
2 eggs
1/4 cup melted coconut oil
2 tablespoons honey
1/2 teaspoon salt
1 teaspoon baking soda
Coconut oil for frying
Our Sourdough Pancake Recipe the Process
Although it certainly isn't a requirement for sourdough pancake makin', I prefer using cast iron. If you are brand new to cast iron cooking visit this post all about it.
To ensure the cakes don't stick, you will need to follow two rules.
Preheat the skillet before letting the batter hit it.
Only flip the pancake one time.
Mix the starter, eggs, coconut oil, honey and salt in a glass bowl. Add the baking soda last, and watch the starter foam up. That's my favorite part. :)
I like my sourdough pancakes to have that crispy fried edge. To do this, I start by preheating a tablespoon of coconut oil in my skillet.
After it is hot enough o produce a sizzle, I pour a ladle full of batter right onto the hot oil. At this point, I turn the stove down a bit so that the pancake has a chance to cook through without the bottom burning. Remember that flip only one time rule.
After the top is nice and bubbly, give it a little flip.
Allow it to cook another 30 seconds on the other side.
Repeat. Repeat.
If we plan to add blueberries and chocolate chips, we like to put them on the uncooked side while the cakes are cooking. I find that if the chocolate actually makes contact with the skillet, they tend to stick. This is why I don't stir them into the batter. Same goes for blueberries.
This little barefoot girl is my official kitchen helper. When I am through most of the batter, she likes to use the rest to make little pancakes for her dolls.
Music: Morning Mandolin by Chris Haugen
Fluffy sourdough pancakes recipe
Time needed: 30 minutes
Ingredients:
- 150g active sourdough starter
- 15g oil (or melted butter)
- 1 egg
- 120g milk (or milk alternative)
- 1tbsp sugar (or honey, or sweetener like Vitafiber)
- 120g plain flour (or self-raising flour)
- bit of salt
- bit of vanilla extract (or other flavouring like cinnamon)
- 1tsp bicarbonate soda/baking powder (only 1/4tsp if using self-raising flour).
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Delicious Pancakes Made from Sourdough Discard
Save your sourdough discard and use it to make sourdough pancakes! My easy recipe makes thick, fluffy, and perfectly tangy pancakes in just 25 minutes.
Recipe:
Ingredients
4 Tablespoons unsalted butter, melted
1 ¼ cups all-purpose flour (155g)
3 Tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
1 cup sourdough discard (200g)
1 cup whole milk (236ml), room temperature preferred
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
Oil or butter for brushing skillet
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Instructions
00:00 Introduction
00:24 Melt butter and set aside to let it cool.
00:36 In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
01:00 In a separate bowl, whisk together sourdough discard, milk, eggs, and vanilla extract until well-combined.
02:07 While whisking, drizzle in melted butter (it’s OK if the butter forms small clumps).
02:47 Add the wet ingredients to the flour mixture and use a spatula or wooden spoon to gently fold together the batter until just combined. All the flour should be absorbed, if you notice small lumps or small bits of butter in the batter that is fine, don’t over-mix or your pancakes could be rubbery and dense.
03:56 Set the pancake batter aside and brush a skillet with olive oil or melted butter. Turn the stovetop heat to medium and let it the pan warm until you can feel the heat radiating from it if you hover your hand several inches above the pan. It is also good to let your pancake batter to rest while the pan warms, this will thicken it slightly and help make for thicker pancakes.
04:52 Portion pancake batter into center of the pan (I use ½-⅔ cup of batter per pancake) and cook until bubbles in the batter burst and the edges begin to appear cooked.
05:55 Use a spatula to carefully flip the pancake and continue to cook until pancake is golden brown.
06:27 Remove to a plate and repeat with the remaining pancakes.
07:01 Serve immediately, we like to add butter, maple syrup, fruit or even whipped cream to our pancakes!
Notes
Storing
Sourdough pancakes taste best fresh but we have also made the pancakes and stored in an airtight container at room temperature for a day or two and reheated. They may also be cooled completely and then frozen in an airtight container or plastic bag.
The pancake batter may be prepared up to 2 days in advance, just store in an airtight container in the refrigerator and note that the pancakes may not be quite as fluffy the next day.
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Papa's Famous Sourdough Pancakes // Weekend Breakfasts at the Biegels
Every weekend for over 20 years Papa has served his family the best breakfast of pancakes and eggs! We never tire of it - it is absolutely delicious :-)
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Tips For Making Sourdough, Pancakes and McGriddles
These are my favorite sourdough pancakes and waffles recipe. They are way better than Eggo waffles and better for you since they are sourdough. I like to make a bunch of waffles and freeze them. You can put them straight from frozen into your toaster. Our homemade McGriddles are so delicious! You gotta give them a try. Happy cooking friends! ????
Sourdough pancake and waffle recipe link:
Homemade McGriddles recipe:
Cooked sourdough waffles
Cooked sausage patties
Cooked eggs
Cheese of choice, we used American cheese
Syrup
Top Cooked waffle with sausage Patty, egg, cheese, and another waffle. Pour syrup on top and enjoy.
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