Why You’ll Love This Buttermilk Sourdough Pancakes Recipe
If you’re looking for a pancake recipe that’s not only delicious but also packed with flavor, you’ll love these buttermilk sourdough pancakes. They’re light, fluffy, and have that perfect tang from the sourdough starter.
What really excites me is how easy they’re to whip up, making them ideal for lazy weekend breakfasts. Plus, they’re a fantastic way to use up leftover sourdough starter.
Each bite is a delightful experience, especially when topped with your favorite syrup or fresh fruit. Trust me, once you try these pancakes, you’ll never want to go back to regular pancakes again!
Ingredients of Buttermilk Sourdough Pancakes
When it comes to whipping up a stack of pancakes that will make your taste buds dance, the ingredients you choose play a vital role. For these buttermilk sourdough pancakes, you’re looking at a blend of wholesome flours, tangy sourdough starter, and some other pantry staples that come together to create something really special.
Trust me, it’s worth gathering all these goodies for a breakfast that will have everyone asking for seconds.
Here’s what you’ll need to gather:
- 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
- 2 tablespoons honey
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Now, let’s chat about some of these ingredients. Whole wheat flour adds a nutty flavor and a touch of healthiness to the pancakes, while all-purpose flour helps keep them light and fluffy.
And the sourdough starter? It’s like the secret ingredient that brings a delightful tang and depth of flavor; you may find yourself sneaking bites of the batter when no one is looking (I mean, who could resist?).
The warm buttermilk is key for that melt-in-your-mouth texture, while the honey adds just the right hint of sweetness without being overpowering. If you don’t have buttermilk on hand, you can always mix regular milk with a splash of vinegar or lemon juice to make a quick substitute.
Just don’t forget to have your favorite syrup or fruit ready for toppings — after all, what’s a pancake without a little drizzle or a burst of fresh flavor?
How to Make Buttermilk Sourdough Pancakes
Making buttermilk sourdough pancakes is a delightful journey that starts with a little bit of prep work but ends with a stack of fluffy goodness that’s hard to resist.
First things first, grab your large mixing bowl and combine 1 cup of whole wheat flour, 1 cup of all-purpose flour, 1/2 cup of your bubbly sourdough starter, and 2 cups of warm buttermilk (aim for around 110 degrees F). Give it a good mix until everything is blended together, and then cover it up. This is the part where you can either let it sit at room temperature for about 45 minutes or throw it in the fridge overnight if you want to plan ahead—trust me, the anticipation makes it even better.
Once your batter is ready to go, it’s time to add in the good stuff. In a separate bowl, whisk together 2 large fresh eggs, 1/4 cup of fresh milk, and 1/4 cup of oil. This mixture is like a secret handshake that brings everything together, so make sure to blend it well.
Now, pour this delightful concoction into your flour mixture and stir it up. The batter will feel thick and rich, and that’s just what you want. Next, combine 2 tablespoons of honey, 1 teaspoon of baking soda, and 1/2 teaspoon of salt in a little bowl, then stir that into the batter. Give it about 5 minutes to rest—it’s like letting the batter take a little power nap before it hits the griddle.
Now, it’s griddle time. Heat up your pancake griddle or fry pan, and don’t forget to give it a light coat with non-stick spray, melted butter, or margarine—whatever floats your boat.
Once it’s hot and ready, drop spoonfuls of the batter onto the surface, aiming for about 4 inches in diameter. As you cook, watch for those lovely bubbles forming on the surface; that’s when you know it’s time to flip! Cook until they’re golden brown, and then stack them high on a plate.
You’ll end up with about two dozen pancakes, perfect for sharing (or not—no judgment here). Serve them up with your favorite syrup or a sprinkle of fruit, and watch everyone go for seconds. Who knew breakfast could be this good?
Buttermilk Sourdough Pancakes Substitutions & Variations
While I love the classic buttermilk sourdough pancakes, experimenting with substitutions and variations can elevate the dish to new heights.
For a healthier twist, I often swap half the all-purpose flour with oat flour or almond flour. You can also add ingredients like blueberries, chocolate chips, or nuts for extra flavor.
If I’m out of buttermilk, I’ve successfully used yogurt thinned with water.
For a vegan version, I substitute eggs with flaxseed meal and use plant-based milk instead.
Each variation brings a unique taste, making breakfast exciting every time! Don’t hesitate to get creative in your kitchen!
Additional Tips & Notes
Experimenting with substitutions and variations can lead to delightful surprises, but there are also some tips to keep in mind for the perfect buttermilk sourdough pancakes.
First, make certain your sourdough starter is active; this makes a noticeable difference. If you’re short on buttermilk, a mix of yogurt and milk works well.
For fluffier pancakes, whip the egg whites separately before folding them in. Don’t rush the resting time; it helps develop flavor and texture.
Finally, keep your griddle at a consistent temperature to avoid uneven cooking. With these tips, you’re sure to impress everyone at breakfast!