Why You’ll Love This Buttermilk Sourdough Pancakes Recipe
Have you ever tasted pancakes that aren’t only fluffy but also have a delightful tang? That’s exactly what you’ll get with this buttermilk sourdough pancakes recipe.
The combination of sourdough starter and buttermilk creates a unique flavor profile that’s both comforting and invigorating. I love how they rise beautifully on the griddle, turning golden brown with each flip.
Plus, they’re incredibly versatile—top them with fresh fruit, syrup, or even a dollop of yogurt! Trust me, once you try these pancakes, you’ll be hooked.
They’re perfect for a cozy breakfast or brunch that feels special every time.
Ingredients of Buttermilk Sourdough Pancakes
When it comes to making a stack of pancakes that will make your morning feel a little more special, this buttermilk sourdough pancake recipe truly shines. The ingredients are simple, yet they come together to create something fluffy, flavorful, and downright delightful. Plus, you’ll love how easy it’s to whip these up, whether it’s a lazy Sunday or a busy weekday morning.
So, let’s take a closer look at what you’ll need to bring these pancakes to life.
Here’s your ingredient list:
- 1 cup whole wheat flour, unsifted
- 1 cup all-purpose flour, unsifted
- 1/2 cup sourdough starter, at room temperature
- 2 cups warm buttermilk (about 110 degrees F)
- 2 large fresh eggs
- 1/4 cup fresh milk
- 1/4 cup oil (your choice—vegetable, canola, or even melted butter)
- 2 tablespoons honey (or maple syrup if you’re feeling adventurous)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Now, let’s chat about these ingredients for a moment. First off, if you don’t have sourdough starter, don’t panic. You can always grab some from a friend or make your own if you’re feeling ambitious.
Whole wheat flour adds a heartiness that balances the fluffiness of all-purpose flour, and the buttermilk? Well, it’s the secret ingredient that gives these pancakes that lovely tang we all adore.
And if you want to play around with flavors, consider adding in some vanilla extract or cinnamon. Just imagine the warm, comforting smell wafting through your kitchen. It’s almost too good to be true.
How to Make Buttermilk Sourdough Pancakes
Alright, let’s get down to the good stuff—how to whip up a batch of these delicious buttermilk sourdough pancakes. First things first, grab a large mixing bowl because we’re going to mix up some magic.
Start by combining 1 cup of unsifted whole wheat flour, 1 cup of unsifted all-purpose flour, 1/2 cup of your bubbly sourdough starter (make sure it’s at room temperature), and 2 cups of warm buttermilk—aim for about 110 degrees F. Mix this all together until it’s well blended. The batter might seem a bit thick, but that’s normal.
Cover your bowl with a clean kitchen towel and let it sit at room temperature for about 45 minutes. If you’re feeling particularly organized, you can even cover it and pop it in the fridge overnight. Talk about planning ahead for breakfast!
Now, while that batter is working its magic, you can multitask—gotta love a good pancake recipe that allows for some efficient kitchen time. In a separate bowl, beat together 2 large fresh eggs, 1/4 cup of fresh milk, and 1/4 cup of your choice of oil—yes, vegetable, canola, or even melted butter will do the trick.
Once that’s all mixed up, add it to your flour and buttermilk mixture. Don’t be shy; give it a good stir. Now, here’s where it gets a bit scientific: combine 1 teaspoon of baking soda and 1/2 teaspoon of salt in a small bowl, and then stir that into your batter. Let it sit for about 5 minutes. You’ll notice it might start to bubble a bit, and that’s the baking soda getting excited about its future pancake destiny.
While you’re waiting, preheat your pancake griddle or fry pan. I usually spray mine with non-stick spray, but if you’re feeling fancy, melted butter works wonders too.
Once the pan is hot and ready, scoop the batter onto the griddle—aim for about 1/4 cup per pancake. Cook them until bubbles form on the surface, and the edges look set, which usually takes about 2-3 minutes. Flip them over, and let the other side cook until it’s golden brown.
Voila, you’ve just made a stack of fluffy, tangy buttermilk sourdough pancakes. They’re perfect for drizzling with maple syrup or slathering with butter. Just try not to eat all two dozen in one sitting; I mean, I wouldn’t judge you if you did, but your waistline might’ve a few words to say about it later. Enjoy your pancake feast!
Buttermilk Sourdough Pancakes Substitutions & Variations
While I love the classic buttermilk sourdough pancakes, there’s always room for creativity in the kitchen.
You can easily substitute whole wheat flour with oat or almond flour for a gluten-free option. If you’re out of buttermilk, regular milk or yogurt mixed with a bit of vinegar works just fine.
For a flavor twist, try adding vanilla extract or spices like cinnamon and nutmeg. You can also mix in blueberries, chocolate chips, or chopped nuts for added texture.
Don’t hesitate to experiment and make these pancakes your own; the possibilities are endless! Enjoy the delicious adventure!
Additional Tips & Notes
To guarantee your buttermilk sourdough pancakes turn out perfectly every time, I recommend measuring your ingredients accurately and having everything ready before you start mixing.
Don’t skip the resting time; it helps develop flavor and texture. If you want fluffier pancakes, whip the egg whites separately and fold them in gently.
For a hint of sweetness, try adding a dash of cinnamon or vanilla extract. Remember to preheat your griddle properly; a drop of water should sizzle upon contact.
Finally, enjoy experimenting with toppings like fresh fruit, maple syrup, or yogurt for a delicious finish! Happy cooking!