Why You’ll Love This Quick Sourdough Pancakes Recipe
If you’re looking for a quick and delicious breakfast, you’ll love this sourdough pancake recipe. These pancakes are fluffy and bursting with flavor, thanks to the tangy sourdough starter.
I appreciate how simple they’re to whip up, especially on busy mornings. Just a few ingredients are needed, and they come together in no time.
Plus, they’re incredibly versatile—top them with syrup, fresh fruit, or even yogurt. Each bite is a delightful experience that’ll leave you craving more.
Trust me, once you try these pancakes, they’ll become a regular in your breakfast rotation!
Ingredients of Quick Sourdough Pancakes
When it comes to breakfast, there’s just something special about pancakes, especially when they’re made with sourdough starter. These Quick Sourdough Pancakes aren’t only easy to make, but they also give you that delightful tang that makes them stand out from your regular pancake fare.
Plus, if you’ve got a sourdough starter sitting in your fridge, this is the perfect way to use it up. You’ll be flipping fluffy pancakes in no time, and trust me, the whole family will be begging for seconds.
Here’s what you’ll need to gather for this scrumptious pancake adventure:
- 1 cup sourdough starter
- 1 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt (if using salted butter, you can skip this)
- 2 tablespoons melted butter (if using salted, just omit the extra salt)
- 1 egg
- 2 tablespoons sugar
- 3/4 cup milk
Now, let’s chat about those ingredients for a moment. The sourdough starter is the star of the show, providing that unique flavor and fluffiness that sets these pancakes apart.
If your starter is a little bit thick, don’t sweat it; just adjust the milk to get the right consistency. Also, feel free to swap out the sugar for your favorite sweetener, or add a little cinnamon for a warm twist.
And let’s not forget about the toppings—berries, maple syrup, or even a dollop of Greek yogurt can take these pancakes to the next level. So get ready to embrace your inner pancake artist; breakfast is about to get a whole lot more exciting.
How to Make Quick Sourdough Pancakes
Making Quick Sourdough Pancakes isn’t only simple, but it’s also a delightful way to kickstart your morning with a little extra zing. To get started, grab your 1 cup of sourdough starter, and let’s make some pancake magic.
First, in a large mixing bowl, combine 1 cup of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. If you’re using salted butter later on, you can skip the extra salt here—because who needs to overdo it, right? Give those dry ingredients a quick whisk to blend them well.
Now, it’s time to introduce the wet ingredients. Add your 1 cup of sourdough starter to the bowl along with 2 tablespoons of melted butter, 3/4 cup of milk, and 1 egg. Don’t worry if you see a few lumps in the batter; that’s perfectly normal.
Mix it all together until it’s combined, but don’t fret about making it ultra-smooth. A little bit of texture just means your pancakes will be fluffy and delicious, so embrace those lumps like an old friend. Let the batter sit for a minute or two while you heat up your skillet.
I like to use a trusty cast iron skillet for this because it gives those pancakes a nice, golden crust. Just make sure to lightly oil the pan so they don’t stick.
Once your skillet is hot (you can test it by flicking a drop of water on it—if it dances and evaporates, you’re good to go), it’s time to flip those pancakes. Use about 1/8 cup of batter for each pancake, and drop it right onto the skillet.
Watch as bubbles start to form on the surface—this is when you know it’s time to flip. After about 45 seconds, give them a gentle turn, and voila, you’re looking at a beautifully cooked pancake.
Keep them warm on a plate while you cook the rest, and don’t be shy about piling them high! Serve them up with your favorite toppings, whether it’s a drizzle of maple syrup or a handful of fresh berries.
Breakfast just got a whole lot tastier, and you’ve made it all happen without breaking a sweat. Enjoy!
Quick Sourdough Pancakes Substitutions & Variations
After whipping up those delightful pancakes, you might be wondering how to shake things up or cater to specific dietary needs.
You can easily swap the all-purpose flour for whole wheat or gluten-free flour for a healthier twist. If you’re dairy-free, try substituting the milk with almond or oat milk, and replace the butter with coconut oil.
For a touch of flavor, add vanilla extract or cinnamon. If you want to boost nutrition, toss in some blueberries or chopped bananas.
Feel free to adjust the sugar based on your taste, or use honey or maple syrup for a natural sweetness.
Additional Tips & Notes
To guarantee your sourdough pancakes turn out perfectly, it’s helpful to keep a few key tips in mind.
First, make sure your sourdough starter is active; it should be bubbly and have a pleasant aroma.
When mixing the batter, don’t overmix; some lumps are okay. Let the batter rest for a minute or two; this helps with fluffiness.
Preheat your skillet until it’s hot enough that a drop of water sizzles.
Finally, adjust cooking times based on your skillet’s heat; every stove is different.
Enjoy experimenting with toppings for added flavor and fun!