Fluffy Sourdough Pancakes

These light and fluffy sourdough pancakes are so delicious and easy to make. The main batter is made the night before and uses up your sourdough starter discard.

These fluffy sourdough pancakes are SO good. There’s nothing better than a lazy Sunday morning eating pancakes, dripping with butter and maple syrup.

Usually, I’m a thin crepe kinda girl. It’s the Belgian in me. These sourdough pancakes however are an exception to the rule. They’re so light and fluffy which I LOVE. Nothing stodgy about these pancakes at all, so you can easily pack away a few!

The main mix is made the night before. It’s sourdough starter, flour, milk and a little maple syrup.

This gives the sourdough starter time to do its work, breaking down the flour and making it so much easier for us to digest.

In the morning you will add eggs, butter and salt. Then right at the end before you start frying, a little baking soda is added. This reacts with the acid in the sourdough starter and gives you the light-as-air texture.

Fry them in a hot pan with butter or oil. Turn down the heat once you’ve poured in the batter. Bubbles will start appearing.

Once bubbles cover the whole area, flip the pancake over and finish cooking the other side.

Serve warm with butter, maple syrup, cream or jam.

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5 from 3 votes

Sourdough Pancakes

Light and fluffy, these sourdough pancakes are so delicious and easy to make. The main batter is made the night before and uses up your sourdough starter discard.

Course Breakfast

Cuisine American

Keyword Pancakes, Sourdough

Prep Time 10 minutes

Cook Time 10 minutes

Resting time 4 hours

Total Time 4 hours 20 minutes

Servings 4 people

Calories 387kcal

Author Home Grown Happiness

Ingredients

• 225 grams all-purpose flour(1 1/2 cups)
• 1 cup discard sourdough starter
• 225 grams milk (1 1/2 cups)
• 2 tbsp maple syrup
• 2 medium eggs
• 2 tbsp melted butter or coconut oil
• 1/4 tsp salt
• 1/2 tsp baking soda

Instructions

• The night before cooking the pancakes, whisk together the flour, sourdough starter, milk and maple syrup. Cover with a damp tea towel and store in the fridge for at least 4 hours or overnight.
• In the morning, remove the batter and whisk in the eggs, butter or coconut oil and salt.
• Preheat your pan.
• Whisk in the baking soda.
• Add a little butter to the pan and turn down the heat if it’s smoking. 

  Spoon in a soup ladle of batter. No need to spread it out. 

  Bubbles will appear. When bubbles cover the whole surface, flip the pancake and cook the other side.
• This batch makes 8-10 medium pancakes. 

Nutrition

Calories: 387kcal | Carbohydrates: 62.1g | Protein: 11.8g | Fat: 9.8g | Saturated Fat: 5.1g | Cholesterol: 102mg | Sodium: 406mg | Potassium: 157mg | Sugar: 8.9g | Calcium: 7% | Iron: 21%

Have you made these? Tag me and let me know! @home_grown_happinessnz

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