Sourdough Pancakes

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Steps to Make It.

Ingredients

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Nutritions

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PHP Directions

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HTML Directions

1. 1

   Gather Ingredients
   

   Gather the ingredients.

2. 2

   Mix the Batter
   

   Combine the sourdough starter with the milk and flour in a large bowl that is big enough to allow the mixture to rise.

3. 3

   Let It Rise
   

   Cover the bowl with plastic wrap and leave it on the counter overnight; the batter needs to rise and continue to develop its sourdough flavor. This will be your overnight sponge and the base for the pancakes.

4. 4

   Mix Additional Ingredients
   

   In the morning, add the beaten eggs, sugar, baking powder, and salt to the sourdough starter mixture. Whisk until combined and smooth.

5. 5

   Add Butter and Vanilla
   

   Whisk in the cooled melted butter and the vanilla extract. The batter will be very thick and almost like a slack bread dough after you are done mixing.

6. 6

   Cook the Pancakes
   

   Heat up a cast-iron skillet or griddle over medium-high heat and add a little bit of neutral oil or butter. Turn the heat down to medium-low and ladle 1/4 cup batter to the skillet. Cook for a few minutes until bubbles start forming on top and the pancakes are browned on the underside.

7. 7

   Flip and Finish Cooking
   

   Flip the pancakes over and cook for another minute on the other side. It doesn't take as long on the second side, so watch carefully. Repeat with the remaining batter.

8. 8

   Serve the Pancakes
   

   Serve the pancakes with fresh berries, maple syrup, powdered sugar, and/or melted butter.

It's a sourdough baker's constant conundrum: What to do with all that discard? Lucky for us, the answer is quite simple: pancakes. With the addition of sourdough discard, the breakfast and brunch staple becomes pleasantly chewy with a light texture and sweet, tangy flavor.

If you already have sourdough starter in your refrigerator, this recipe comes together easily. But it does require some planning ahead since the pancake batter has to sit on the countertop overnight. Come morning, you simply mix in the other ingredients and get them on the griddle.

Why Does the Batter Need to Sit Overnight?

Like sourdough bread, these pancakes start with a sponge (also called the levain or preferment) made from the discard, flour, and milk. Leaving the sponge to sit overnight allows time for the wild yeast to do its work, leaving you with a bubbly mixture that'll add the wonderful tang that sourdough is known for.

Once you're ready to mix everything together in the morning, be sure to check that the melted butter is completely cooled (but still liquid) before adding it to the batter. If warm butter combines with cold ingredients, it will solidify into clumps.

The Secret to Perfectly Light and Golden Sourdough Pancakes

It's all in the heat. The key to cooking up golden, yet light pancakes is an even low heat. This is especially important for sourdough pancakes because the batter is thicker and therefore takes more time to cook through than typical pancakes. If the heat is too high, the pancakes will burn on the outside while remaining uncooked on the inside.

What to Serve With Sourdough Pancakes

Serve these sourdough pancakes with some fresh berries and maple syrup, or top them with powdered sugar, butter, or fruit syrup. Complete your meal with crispy bacon or your favorite breakfast sausage.

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