Why You’ll Love This Sourdough Pancakes Recipe
You’ll absolutely love this sourdough pancakes recipe for its unique flavor and delightful texture.
I can’t get enough of how light and fluffy they turn out, thanks to the fermentation process of the sourdough starter. Each bite bursts with a subtle tang that perfectly complements the sweetness of syrup or fresh fruit.
Plus, the slight chewiness adds a satisfying bite, making breakfast feel special. I often find myself experimenting with toppings, from berries to nuts, to enhance the experience.
Trust me, once you try these pancakes, you’ll never want to go back to regular ones again!
Ingredients of Sourdough Pancakes
Making sourdough pancakes is like giving your breakfast a delightful twist. You’ll find that the ingredients are pretty basic but come together to create something extraordinary. It’s all about that sourdough starter, which is the star of the show. If you have a starter bubbling away on your counter, you’re halfway to pancake perfection.
So, let’s gather what we need to whip up these tangy, fluffy delights.
- 1 cup sourdough starter
- 2 cups tepid water
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 egg
- 1 teaspoon baking soda
- A dash of baking powder
- A dash of salt
- 2 tablespoons melted butter
- 1-2 cups blueberries (optional, but highly recommended)
Now, as you gather these ingredients, there are a couple of things to keep in mind. First off, using a good quality sourdough starter can really elevate your pancake game. If yours is a bit sluggish, maybe give it a feeding before you start.
Also, don’t forget about the blueberries. They add a burst of flavor and a pop of color, making these pancakes not just tasty but visually appealing too. And honestly, who doesn’t like a little fruit in their breakfast?
Just remember to toss those blueberries in a little flour before folding them into the batter to keep them suspended and not sinking to the bottom. Trust me, you want those juicy little gems scattered throughout your pancakes, not a blueberry pancake with a surprise bottom!
How to Make Sourdough Pancakes
Alright, let’s get to the heart of the matter: making those delicious sourdough pancakes. It all starts the night before, so plan ahead if you can. First things first, give that 1 cup of sourdough starter a good stir.
Once it’s all mixed up, place it in a nice glass or stoneware bowl—no plastic or metal, please; trust me, it’s worth avoiding any odd flavors. To that bowl, add 2 cups of tepid water, 2 cups of all-purpose flour, and 1 teaspoon of sugar. Stir it all together until it’s smooth.
Then, cover it lightly with plastic wrap, but don’t seal it tight. We want some air in there! Let this mixture sit overnight in a cozy, draft-free spot. It’s like letting the batter take a beauty nap, and trust me, it will wake up happy.
Now, when morning rolls around, it’s time to get cooking. First, take 1 cup of that batter and return it to your sourdough starter jar. Keep that starter refrigerated for your next baking adventure.
Next, heat up your griddle to about 370°F. While that’s warming up, mix in 1 egg, 1 teaspoon of baking soda, a dash of baking powder, a dash of salt, and 2 tablespoons of melted butter into the remaining batter. This is where it gets exciting; the baking soda is going to make those pancakes puff up beautifully.
Once your griddle is nice and hot, drop the batter by 1/4 cupfuls onto the surface. You’ll know when to flip them because they’ll start bubbling up, and the underside will get that lovely golden color. Keep those pancakes warm while you finish the rest, and oh, don’t forget to serve them hot with butter and syrup.
And if you’re feeling fancy, toss in 1-2 cups of blueberries! Just remember to coat them with a bit of flour before mixing them into the batter. This little trick keeps them from sinking to the bottom like a sad little surprise.
Instead, you’ll have bursts of juicy berry goodness in every bite. So, enjoy flipping those pancakes and savoring a breakfast that feels just a bit more special than your regular weekend fare. Happy cooking!
Sourdough Pancakes Substitutions & Variations
While sourdough pancakes are already a delicious treat, there are plenty of substitutions and variations that can elevate them to new heights.
For a healthier twist, I often swap in whole wheat flour or oat flour instead of all-purpose. You can also replace the sugar with maple syrup or honey for a natural sweetness.
If I want a twist, I mix in mashed bananas or pumpkin puree. For a dairy-free option, substitute the melted butter with coconut oil and use almond milk instead of water.
Don’t forget to experiment with add-ins like nuts or chocolate chips for extra flavor!
Additional Tips & Notes
To guarantee your sourdough pancakes turn out perfectly, I recommend paying attention to the consistency of your batter. It should be thick yet pourable; if it’s too runny, your pancakes won’t hold their shape.
Don’t rush the resting period; letting the batter sit enhances the flavor. When cooking, maintain an even heat on your griddle to avoid burning.
If you’re adding blueberries, dust them with flour first to prevent them from sinking.
Finally, keep the pancakes warm in the oven while you finish cooking the rest. Enjoy your delicious, fluffy pancakes with your favorite toppings!