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These sourdough pancakes are a delightful weekend breakfast treat! I was first introduced to the magic of sourdough pancakes by a friend of mine, who raves about their homemade versions. Intrigued, I decided to try it for myself, and let me tell you, I was blown away by the incredible flavor and texture. The subtle tang of the sourdough gives these pancakes a unique depth that you simply won't find in regular pancakes. They're wonderfully light and fluffy and so much more flavorful. This recipe is my go-to for those mornings when I'm craving something special, and honestly, it's become a favorite in our home. I hope you'll give it a shot and experience the joy of making delicious sourdough pancakes from scratch.
What I love most about this recipe is its simplicity. It requires minimal ingredients, most of which you likely already have in your pantry. And the instructions are straightforward enough that even a complete baking novice can master it. Believe me, I've tested this recipe more times than I can count, and it works every single time. I've also had a few mishaps along the way—I once accidentally added too much baking soda (don't do it!), but overall, I've found the recipe to be consistently reliable and adaptable to my kitchen mishaps, making it perfectly suited to even the most novice bakers.
Required Equipments
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula
- Nonstick griddle or frying pan
- Fork
Sourdough-Pancakes
Experience the delightful tang and fluffy texture of homemade sourdough pancakes. This easy recipe delivers a gourmet breakfast experience using simple, everyday ingredients.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 6 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a large mixing bowl, combine your active sourdough starter (fed 4-6 hours prior), milk, egg, melted butter, honey or maple syrup, and salt. Whisk it all together until well combined. If your starter is quite thick, you may need a bit more milk to achieve a smooth batter. Don't overmix!
- In a separate bowl, sift together the flour and baking powder. This helps ensure even leavening.
- Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or a fork until just combined. A few lumps are ok; don't overmix! Overmixing will develop the gluten and lead to tough pancakes. You want the batter to be slightly thick but pourable. If it's too thick, add a tablespoon or two of milk at a time until you reach the desired consistency.
- Heat your griddle or frying pan over medium heat. Lightly grease the surface with butter or oil. You'll know it's ready when a drop of water sizzles on the surface.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Leave a little space between each pancake to allow for expansion.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Serve immediately with your favorite toppings—butter, syrup, fresh fruit, whipped cream—whatever makes you happy! Enjoy!
📝 Notes
- For a richer flavor, use whole milk.
- If your starter is very active, you may need to reduce the amount of liquid slightly.
- Adjust the sweetness to your liking by adding more or less honey or maple syrup.
- Feel free to experiment with different add-ins, such as chocolate chips, blueberries, or chopped nuts!
🍎 Nutrition
Calories: 250 kcal
Protein: 7 g
Fat: 8 g
Carbohydrates: 35 g
Fiber: 2 g
Calcium: 50 mg
