These delicious, light and fluffy sourdough pancakes are so easy to make.
The main batter is made the night before and uses up your sourdough starter discard.
These fluffy sourdough pancakes are SO 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. (Crepes and Belgian yeast waffles!)
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 much easier to digest. It also makes breakfast so simple and quick, as the main batter is already finished.
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 the light-as-air texture.
Do make sure it is baking soda you’re adding and not baking powder.
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.
Have you made this? Tag me and let me know! @home_grown_happinessnz
If you’re after a traditional sourdough loaf, try my Basic Sourdough Loaf.
- 225 grams all-purpose flour(1 1/2 cups)
- 1 cup discard sourdough starter
- 375 ml 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
- The night before cooking the pancakes, whisk together the flour, sourdough starter, milk and maple syrup. Cover with a damp tea towel or a plate and store in the fridge.
- 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 starts 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.
Have you made these? Tag me and let me know! @home_grown_happinessnz