Sourdough Pancakes Recipe - Never throw away your Sourdough Discard!
Easy no fail Sourdough Pancakes recipe. Never throw away again your sourdough discard! These are the fluffiest pancakes ever, and are made with zero animal ingredient. This pancake recipe also works for making waffles. Give them a try and let me know what you think!
Still don't have a sourdough starter? I have a great sourdough starter guide for you to start yours and get it right on your first try! Go to and learn how to make sourdough stater from scratch!
Get all the tips for my sourdough pancake recipe here:
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Fluffy Sourdough Pancake Recipe (Use Up Your Leftover Starter!)
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If you love pancakes but worry about lack of nutrients and blood sugar fluctuations, you need to try these fluffy sourdough pancakes. Sourdough fermentation means that gluten is broken down, these pancakes score much lower on the glycemic index, and because they're fermented, you also get to enjoy all the minerals that would otherwise be bound to phytic acid. Enjoy!
#sourdough #pancakes #pancakerecipe
Ingredients for the fluffy sourdough pancakes:
1 cup sourdough starter (mine is 80% organic white wheat and 20% wholegrain spelt, 80% hydration. If you don't have a starter, scroll down for the link to my tutorial on how you can make it from scratch)
1 large egg
2 tbsp coconut sugar (or any other whole foods sweetener that you like)
1/3 tsp. Himalaya salt or fine sea salt
1/4 tsp. baking soda
1 tsp. organic baking powder
a pinch of vanilla powder
2 tbsp butter
Here's how you can make your own sourdough starter from scratch:
My Secret Sourdough Bread Recipe:
My most recent What I Ate Today video:
Spelt Sourdough Bread with Fennel Seeds:
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Vita xx
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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 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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Skillet (Affiliate Link):
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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Sourdough Pancakes | Sanjeev Kapoor Khazana
Pancakes made from sour dough batter served with blueberry jam and whipped cream.
SOURDOUGH PANCAKES
Ingredients
1 cup sour dough starter
1½ teaspoons fresh yeast
A pinch + 1 tablespoon castor sugar
1 teaspoon baking soda
1 egg
1 cup refined flour
Blueberry jam as required
Sour cream as required
Method
1. Take yeast in a bowl. Add 2-3 tablespoons warm water and a pinch castor sugar, mix and set aside to activate.
2. Take sour dough starter in a bowl. Ad activated yeast and mix. Add baking soda, 1 tablespoon castor sugar, salt and egg and whisk. Add flour and whisk. Add 1 cup water and whisk well.
3. Heat a non-stick pan and grease with some butter. Pour a ladleful of batter, spread to make a thin disc and cook from both sides till golden.
4. Pile pancakes on a serving platter, put some blueberry jam and cream cheese quenelles on top.
5. Serve hot.
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Sourdough Pancakes and Sourdough Waffles In One Recipe!
Learn how to make easy sourdough pancakes and sourdough waffles with one recipe! You'll love using your sourdough discard for light and fluffy pancakes and crispy, chewy waffles! Get the recipe at our website with a recipe card that you can toggle between metric measurements (grams) and US Customary measurements (cups) for your convenience!
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???? SOURDOUGH PANCAKE AND WAFFLES RECIPE:
RECIPES MENTIONED:
Sourdough Starter
Sourdough Bread
Sourdough Cinnamon Rolls
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