Sourdough Pancakes web
How to Make SOURDOUGH PANCAKES I Tastes of Lizzy T
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Sourdough gives these Sourdough pancakes a delicious flavor and fluffy texture that you’ll fall in love with! These will quickly become your family’s favorite breakfast.
I tend to be a pancake snob. If I’m going to start the day with a stack of calories, which let’s be real, is not the lowest in calorie breakfast around, I want them to be good. Soft…fluffy…lightly browned…the perfect texture to soak up butter and syrup. And flavor? I want them just barely sweet, because when you’re dousing them in pure maple syrup, there’s no reason to use too much sugar in the pancake batter itself.
And these sourdough pancakes are all of those things above. I knew I liked sourdough bread, but I think so far, sourdough pancakes take the blue ribbon as far as all of the sourdough recipes we’ve tried so far.
Sourdough pancakes have a delicious flavor & fluffy texture that you'll fall in love with! These will become your family's favorite breakfast.
And really, what’s not to love? One bowl…no more than 5-10 minutes of prep work (assuming you have that sourdough starter ready) and quick cook time.
These quick sourdough pancakes get eaten faster than we can get them off the griddle.
PRINTABLE RECIPE:
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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.
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Sourdough Pancakes OR Waffles | What To Do With Discarded Sourdough | In Carina's Kitchen
This leftover sourdough starter recipe will make your week! With this batter (using discarded sourdough) you can make either sourdough pancakes OR waffles.
I love finding or creating new recipes so I can use my leftover sourdough. In fact, I rarely bake bread, and instead use my sourdough starter for all kinds of other delicious recipes. And this recipe is a real winner!
I’ve often made this batter for waffles. It produces the crispiest, lightest, slightly tangy waffles that you could imagine. This takes normal buttermilk batter and elevates it to the next level. When I make these waffles, I always get a huge portion, and they’re easy to freeze for another weekend. Just pop them in the oven to heat up a little, and I imagine you could even use a toaster to heat the frozen sourdough waffles.
However, I had never tried the sourdough batter as a pancake. These pancakes blew my mind! They are so delicious! They don’t go crispy like the waffles, and are more dense, but still light and extremely flavorful. I am already dreaming of when I can possibly have these sourdough pancakes again.
If you have a sourdough starter, promise me that you make these this weekend! You will not be sorry!
If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!
For extra tips and tricks, and a scene by scene commentary, switch on the subtitles.
Sourdough Pancakes/Waffles
Makes about 15-20 medium size pancakes/waffles.
Macros in one pancake (out of a serving of 20): 99kcal, Fat 3.2g, Carbs 14.3g, Protein 3.1g
Step 1: Overnight Sponge
2 cups buttermilk (No buttermilk? No problem! Use 2 cups of regular milk and add 2 tbsp apple cider vinegar. Stir and stand for 5 or so minutes before adding the rest of the ingredients)
2 cups plain flour
2 tablespoons sugar
1 cup sourdough starter, unfed/discard (here's how to make a sourdough starter:
Start with a big bowl and drop in the 2 cups of buttermilk (or make the buttermilk substitute with 1 cup milk to 1 tbsp apple cider vinegar). If making the buttermilk substitute, stand for 5 minutes, before adding the rest of the ingredients.
Now add in the plain flour, sugar and discarded (unfed) sourdough starter. Mix well, then cover and set aside at room temperature for 12 hours or overnight.
The next day, bright and early, continue with step 2.
Step 2: Waffle or Pancake batter
All of the overnight sponge
2 large eggs
1/4 cup melted butter (I use salted butter)
3/4 teaspoon salt
1 teaspoon baking soda
Crack open the eggs in a small bowl. You can mix these together before adding to the overnight sponge.
Your overnight sponge should be bubbly. Give it a quick stir, then add your eggs and butter to the mixture, stir well. Now add the salt and baking soda, stirring well. Watch what happens once your baking soda hits the batter! It puffs up to almost double the size and becomes a different consistency, almost like whipped cream.
Your waffle iron or skillet or pan should at this point be preheated on a medium heat. What are you having, waffles or pancakes? Grease your pan or waffle iron and add the batter. For waffle irons, bake according to the manufacturer’s instructions. For pancakes, wait until you see plenty of air bubbles on the top of you pancake and the sides start getting dry. At this point, they’re good to flip. Continue with the rest of your batter.
Serve immediately with your preferred pancake/waffle toppings. Personally I love berries and maple syrup!
Enjoy!
#sourdough #pancakes #waffles
Music: DJ Quads Good Vibes
Recipe from King Arthur Flour.
How to make Sourdough blueberry Pancakes
How to make Blueberry sourdough pancakes
Sourdough Blueberry Pancakes
400g / 14oz Sourdough Starter
100g / 3½oz Plain or All purpose flour
100g / 3½oz Fresh Blueberries
60g / 2oz Milk; full or half fat
1½ Teaspoons of Baking Powder
2 Teaspoons of Sugar
½ Teaspoon Salt
1 Tablespoon Vegetable oil
1 Large Egg
knob of butter
Drizzle of Honey
Music used
Bama Country-Country Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Matt's Blues Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Guts and Bourbon Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Sourdough Pancakes #shorts
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
Melt butter and set aside to let it cool.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together sourdough discard, milk, eggs, and vanilla extract until well-combined.
While whisking, drizzle in melted butter (it’s OK if the butter forms small clumps).
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.
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.
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.
Use a spatula to carefully flip the pancake and continue to cook until pancake is golden brown.
Remove to a plate and repeat with the remaining pancakes.
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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Claire Saffitz Makes Pancakes + Sourdough Starter 101 | Dessert Person
Claire Saffitz Makes Pancakes + Sourdough Starter 101 | Dessert Person
Raise your hand if you have a sourdough starter languishing in the refrigerator? If you do, fear not, even a neglected starter can be revived, just check out Claire’s tips for how to keep a starter fed and happy in your fridge so sourdough bread is always at your fingertips. Then, watch Claire make wholesome, light, and whole grainy pancakes with the discard, since adding the extra starter means delicious pancakes with no waste!
#sourdough #pancakes #clairesaffitz
Ingredients:
Sourdough Starter
1⅓ cups whole milk, at room temperature
¼ cup coarse cornmeal
1½ cups all-purpose flour
¼ cup whole wheat flour
1¼ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon Diamond Crystal kosher salt
1 cup active sourdough starter
3 tablespoons unsalted butter, melted and cooled
2 large eggs, separated, at room temperature
3 tablespoons granulated sugar
Video Breakdown
0:00 Start
0:05 Intro to Sourdough Starter & Pancakes
0:30 Dessert Person Intro Animation
0:49 Ingredients & Special Equipment
3:08 How To Feed Sourdough Starter
6:28 How To Make Sourdough Pancakes
15:50 Giant Pancake
16:14 Serve & Eat
17:32 Recap & Outro
19:11 Archie
Sourdough Starter Pancakes - What to Do with Discarded Sourdough Starter
Learn how to make Sourdough Pancakes exclusively with discarded sourdough starter and no extra flour. Never throw out your discard again! ➡️SUBSCRIBE: ⬇️Click Video Title or Show More for Addit'l Info⬇️
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.