The first time we made sourdough pancakes, we actually decided they just weren’t for us. I tried Sarah’s sweet apple cinnamon sourdough pancake, and they were so sour mixed with the sweet. Don’t give up on these, though, because I’ve since learned my lesson: it’s all about the sourness of the starter. I’m so glad I tried again!
I’ve taken to making pancakes the day after I take a bunch of starter out to make bread, because then I can mix lots of new flour and water, make the starter the perfect consistency for pancake batter, and it’s all ready to go the next morning and not too sour.
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Sourdough Pancakes That Are Actually GOOD!
- Large mixing bowl with lid
- Additional bowl for beating eggs
- Wire whisk
- ¼ c measuring cup for scooping batter (optional)
- The night before you want to make pancakes, combine the starter, flour and milk in a bowl. Cover and let it soak at room temperature for at least seven hours.
- In the morning, preheat your griddle. Then stir the flour/starter/milk mixture. Beat two eggs in a separate bowl then add them to the batter. Then add the salt, baking powder and optional vanilla and/or spices. Gently mix in the melted butter and let the batter rest for five minutes.
- Grease your griddle with coconut oil or butter. Scoop pancake batter onto preheated griddle and allow the first side to cook until you see bubbles forming and the edges getting dry or until the first side is golden brown. Flip pancakes and cook until the second side is golden brown.
Katie’s note: because sourdough pancake batter is always a bit bubbly, watch for the dry edges over the bubbles on top.
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More Sourdough Thoughts
Like I said above, this may all be dependent on your starter and how sour it is, but just remember you may not have the same pancakes twice – ever – with sourdough. Here’s one more quick recipe from the comments at Heavenly Homemakers:
Mix 1 cup flour, 1 cup starter and 1 cup milk. Let rest overnight.
The bottom line: No matter what your starter is doing, you cannot mess these up. Okay, you could get them too sour. But you don’t have to worry about the rising time…yet! Come on back tomorrow for some pizza dough options from Sarah!