Are you tired of the same old, flat pancakes? Look no further! These fluffy and powdered sourdough pancakes will change the way you make breakfast. Forget about those boring, thin pancakes and try something different that will leave you craving more.
Sourdough pancakes have a unique texture that is a cross between regular pancakes and waffles. They are slightly crispy on the outside with a soft and chewy center. The sourdough hydration helps to create a light and airy batter, resulting in pancakes that are both solid and fluffy at the same time.
Making sourdough pancakes is quite simple. First, you \’ll need a sourdough starter. If you don’t have one already, you can easily make it from scratch with just a few ingredients and some patience. Combine your starter with some flour, eggs, sugar, and a pinch of salt in a bowl, and whisk everything together until well combined.
Next, you \’ll need to fold some leftover sourdough discard into the batter. This will help to give your pancakes that delicious tangy flavor that sourdough is known for. Let the batter sit overnight in the fridge to allow the flavors to meld together and the sourdough to ferment. The next morning, you \’ll be left with a thick, bubbly batter ready to be cooked.
Heat a non-stick skillet over medium heat and melt some butter in the pan. Using a small ladle or measuring cup, pour the batter onto the skillet, making sure to spread it out thin with the back of a spatula. Cook for a few minutes on each side until the edges are golden brown and the middle is cooked through.
These pancakes are best served hot off the skillet with a drizzle of maple syrup or your favorite toppings. The best part about sourdough pancakes is that they are so versatile – you can add in more ingredients like fresh berries or chocolate chips to customize them to your liking.
So, if you \’re looking for a unique twist on traditional pancakes, give these sourdough pancakes a try. They \’re sure to become a new favorite and will definitely make your breakfasts more exciting!
How to Make Fluffy Sourdough Pancakes
If you \’re a fan of pancakes, then you should definitely try making fluffy sourdough pancakes. They have a light and airy texture that is sure to please your taste buds.
To make these delicious pancakes, you \’ll need the following ingredients:
– 1 cup of sourdough starter
– 1 cup of all-purpose flour
– 2 tbsp of sugar
– 1/2 tsp of baking powder
– 1/2 tsp of baking soda
– 1/2 tsp of salt
– 1/2 cup of milk
– 1/4 cup of melted butter
– 2 large eggs
First, whisk together the sourdough starter, flour, sugar, baking powder, baking soda, and salt in a wide bowl. In a separate small bowl, whisk together the milk, melted butter, and eggs. Pour the liquid mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Next, heat a non-stick skillet or griddle over medium heat. Add a pat of butter to the skillet and melt it, making sure to coat the entire surface. Using a 1/4 cup measuring cup, spoon the pancake batter onto the skillet. Cook until the edges start to bubble and the bottom is golden brown, about 2-3 minutes. Flip the pancake and cook for an additional 1-2 minutes or until both sides are nicely browned.
Once the pancakes are cooked, serve them warm with your favorite toppings. Maple syrup and butter are classic choices, but you could also get creative with powdered sugar, fruit, or even a dollop of whipped cream. These fluffy sourdough pancakes are sure to be a hit at your next brunch or breakfast!
Ingredients you will need
To make the best sourdough pancakes, you will need the following ingredients:
- 1 cup of sourdough starter – the heart of this recipe!
- 1/2 cup of liquid, like milk or water
- 2 tbsp of sugar – for a nice touch of sweetness
- 2 tbsp of melted butter – to give the pancakes a rich flavor
- 1/2 tsp of powdered sugar – for a touch of sweetness
- 1 cup of all-purpose flour – to add structure to the pancakes
- 1/2 tsp of baking powder – to help the pancakes rise
- 1/2 tsp of baking soda – to help the pancakes stay fluffy
- 1/4 tsp of salt – to enhance the flavors
- Maple syrup or your favorite pancake syrup – to serve with the pancakes
To make the batter, whisk the sourdough starter, liquid, sugar, and melted butter together in a bowl. In a separate bowl, whisk together the flour, powdered sugar, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, whisking until just combined. Be careful not to overmix, as this can make the pancakes tough.
Heat a non-stick skillet or griddle over medium heat. Use a ladle or measuring cup to pour the batter onto the skillet, making small, wide pancakes. Cook for about 2-3 minutes, or until the edges look set and the bottom is golden brown. Flip the pancakes and cook for another 2-3 minutes or until the other side is golden brown.
Serve the pancakes with maple syrup or your favorite pancake syrup. If you have any leftover batter, you can use it to make pancakes, waffles, or even muffins! The sourdough starter adds a nice tang to the pancakes and gives them a unique texture. Your family and friends will love this delicious and fluffy sourdough pancake recipe!
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Best Tips for Making Pancakes
Whether you \’re a seasoned pancake maker or a beginner looking to create the perfect breakfast treat, these tips will help you achieve delicious and fluffy pancakes every time.
- Use a non-stick skillet: A non-stick skillet will prevent your pancakes from sticking to the pan and make flipping them a breeze.
- Preheat your skillet: Preheating your skillet over medium heat ensures that your pancakes cook evenly and have a nice golden brown color.
- Make a well in the center of the dry ingredients: This method allows for better hydration and helps create a smooth batter.
- Whisk the wet ingredients: Whisk together the eggs, melted butter, and any other liquid ingredients before adding them to the dry ingredients.
- Don’t overmix the batter: Overmixing can lead to tough pancakes. Stir the wet and dry ingredients together until they are combined.
- Let the batter rest: Allowing the batter to rest for 10-15 minutes gives the flour time to absorb the liquid and results in a tender texture.
- Cook over medium-low heat: Cooking pancakes over medium-low heat helps to ensure that they cook through without burning. Cook them for 2-3 minutes on each side until golden brown.
- Flip the pancakes when bubbles form: Wait until bubbles appear on the surface of the pancakes before flipping them with a spatula.
- Keep your pancakes warm: Place cooked pancakes on a baking sheet in a warm oven (around 200°F/93°C) while you continue cooking the remaining batter.
- Experiment with toppings: Maple syrup and butter are classic pancake toppings, but don’t be afraid to get creative. Try fruit, powdered sugar, or even a dollop of whipped cream.
- Try different pancake variations: Pancakes can be made with various ingredients, such as whole wheat flour, buttermilk, or even sourdough starter. Don’t be afraid to experiment with different recipes.
- Use leftover pancake batter: If you have leftover pancake batter, you can refrigerate it overnight and use it to make pancakes or even muffins or waffles the next day.
Follow these tips, and you \’ll be well on your way to making the best pancakes your friends and family have ever tasted. Don’t forget to share your pancake creations on social media and tag us on Facebook, Instagram, or Pinterest!
Why Make Pancakes from Scratch
Making pancakes from scratch may take a little more time and effort, but the results are well worth it. When you make pancakes from scratch, you have full control over the ingredients and can customize them to your liking. The texture of homemade pancakes is often lighter and fluffier than store-bought mixes.
When you make pancakes from scratch, you can also experiment with different flavors and ingredients. Add a spoonful of powdered sugar or a tablespoon of maple syrup to the batter for some extra sweetness. You can also fold in blueberries, chocolate chips, or nuts for a burst of flavor.
One of the great things about making pancakes from scratch is that you probably already have all the ingredients you need in your pantry. Basic pancake batter typically calls for flour, sugar, eggs, baking powder, salt, milk, and butter. You’ll also need a whisk or spatula to mix everything together.
The method for making pancakes from scratch is also very simple. You’ll start by whisking together the dry ingredients in a large bowl. Then, you’ll add the liquid ingredients and mix until it is combined. Be careful not to overmix the batter, as this can result in tough pancakes.
Once your batter is ready, heat a non-stick skillet or griddle over medium heat. Add a pat of butter to the skillet and let it melt. Using a ladle or a wide spatula, pour a small amount of batter onto the skillet, spreading it out into a circle. Cook for a few minutes until the edges start to look set and small bubbles appear on the surface of the pancake.
Flip the pancake carefully using the spatula and cook for a few more minutes until golden brown. Repeat with the remaining batter, adding more butter to the skillet as needed. Serve the pancakes hot with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
If you have any leftover pancake batter, you can use it to make other delicious treats. Pour the batter into a muffin tin and bake at 375°F (190°C) for about 15-20 minutes to make fluffy pancake muffins. You can also use the batter to make waffles by pouring it into a waffle iron and cooking according to the manufacturer \’s instructions.
Making pancakes from scratch is not only a fun and rewarding experience, but it also allows you to create a breakfast that \’s i made with love and care. So, next time you \’re craving pancakes, skip the pre-packaged mix and try making them from scratch. Your taste buds and your loved ones will thank you!
A Few More Thoughts…
When it comes to making the best sourdough pancakes, there are a few more things to consider. First, the size of your pancakes can make a difference. If you like small, fluffy pancakes, use a smaller amount of batter and cook them for a shorter amount of time. If you prefer larger pancakes, use more batter and cook them a little longer.
Another option to explore is making sourdough waffles instead of pancakes. The method is similar, but the result is a deliciously crispy and slightly denser breakfast treat. Just whisk together your sourdough batter, heat up your waffle iron, and pour the batter onto the hot plates.
If you \’re looking to switch things up and try something new, you could also make sourdough muffins. Just add a little more liquid to your batter to create a cake-like texture, then bake in a preheated oven for about 15-20 minutes or until a toothpick inserted into the center comes out clean.
Leftover sourdough pancakes can be stored in an airtight container in the fridge for up to 2 days. To reheat, pop them in the toaster or warm them up in a skillet over medium heat.
One last tip: don’t forget the toppings! Maple syrup is a classic choice, but you can get creative with your flavors. Try drizzling some chocolate sauce, sprinkling powdered sugar, or adding fresh fruit like berries or sliced bananas. The possibilities are endless!
So whether you \’re a seasoned sourdough pancake maker or a newbie, these tips should help you achieve pancake perfection. Enjoy!
More Recipes to Try with Sourdough Discard
Sourdough Muffins: Whip up a batch of fluffy muffins using your sourdough discard. The tangy flavor will add a unique twist to your favorite muffin recipe. Just substitute some of the liquid or flour with the discard, and enjoy the added depth of flavor.
Sourdough Waffles: If you \’re a fan of crispy waffles, try making them with sourdough discard. The overnight method works best for these, as it allows the flavors to develop. The sourdough adds a nice chewiness to the texture, perfect for soaking up all that maple syrup.
Sourdough Butter Cake: This recipe is a solid winner. The sourdough discard gives the cake a tender and moist crumb, while the tangy flavor pairs beautifully with the sweet buttery goodness. Serve it plain, or dress it up with a dusting of powdered sugar.
Sourdough Pancake Muffins: If you can’t decide between pancakes and muffins, why not have both? These pancake muffins are made with sourdough discard and have a nice fluffy texture. They \’re easy to grab on the go, and you can customize the toppings to your heart \’s content.
Sourdough Crepes: Put that sourdough discard to good use by making thin and delicate crepes. They \’re perfect for wrapping up your favorite sweet or savory fillings. Top with some fresh fruit and a dollop of whipped cream for a lovely treat.
Sourdough Cinnamon Rolls: Elevate your cinnamon roll game by incorporating sourdough discard into the dough. The tanginess cuts through the sweetness of the cinnamon filling and icing, making for a more balanced and delicious treat.
Sourdough Chocolate Chip Cookies: Surprise your taste buds with a twist on the classic chocolate chip cookie. The sourdough discard adds a deeper flavor profile and a unique texture to the cookies – crispy edges and a chewy center. You \’ll never go back to regular chocolate chip cookies again.
Sourdough Banana Bread: Have some leftover sourdough discarded and spotted bananas? Combine them together to make a delicious sourdough banana bread. The sourdough adds moisture and a subtle tang, taking the classic banana bread to a whole new level.
With these recipes, your sourdough discard will never go to waste again. Start your sourdough discard recipe folder and get creative in the kitchen. Share your creations on social media – we \’d love to see what you come up with! Tag us on Instagram, Pinterest, or Facebook so we can share the sourdough love.
Best Sourdough Pancakes
If you \’re a fan of sourdough bread, you \’ll love adding sourdough starter to your pancake batter. This simple yet delicious twist on traditional pancakes is sure to become a family favorite.
Start by combining your sourdough starter with the regular pancake ingredients. Whisk together 1 cup of sourdough starter, 1 cup of flour, 1 cup of milk, 1 tablespoon of sugar, 2 tablespoons of melted butter, and 1 teaspoon of baking powder in a small bowl. Let the batter sit overnight to allow the sourdough to work its magic.
The next morning, beat 2 eggs in a separate bowl and fold them into the sourdough batter. If the batter is too thick, you can add a little more milk to thin it out. If it \’s too thin, you can add a little more flour to thicken it up.
Heat a non-stick skillet or griddle over medium heat. Drop the batter onto the hot surface using a 1/4 cup measuring cup or a large spoon. Cook until the edges start to look set and bubbles form on the surface, about 2-3 minutes. Flip the pancakes with a spatula and cook for an additional 1-2 minutes, until golden brown.
These sourdough pancakes have a light and fluffy texture with a nice tang from the sourdough. Serve them hot with butter and maple syrup for a delicious breakfast that everyone will love. They \’re also great for using up leftover sourdough starter.
If you \’re in the mood for something different, try making sourdough waffles instead. Just use the same batter and cook it in a waffle iron instead of a skillet.
Now, it \’s time to enjoy the best sourdough pancakes you \’ve ever had. Don’t forget to save this recipe in your favorite recipes folder because once you try these pancakes, you \’ll want to make them again and again!
Description
If you \’re a fan of fluffy and hearty pancakes, then this recipe will be right up your alley. These sourdough pancakes are made using a solid method that results in both a nice, fluffy texture and a wide range of flavors. With the addition of maple syrup and sugar, these pancakes have a hint of sweetness that pairs perfectly with the tangy sourdough taste.
To make these pancakes, you \’ll need a non-stick skillet or a well-seasoned cast iron skillet. The ingredients are simple and can be found in most kitchens: sourdough starter, eggs, sugar, butter, milk, maple syrup, and flour. The trick to getting the perfect pancake batter is to let it sit overnight so that the sourdough starter can do its magic.
In a large bowl, whisk together the sourdough starter, eggs, sugar, melted butter, milk, and maple syrup until well combined. Then, gradually add in the flour, whisking until the batter is smooth and thick. If the batter seems too thick, you can add a few tablespoons of milk to thin it out.
Heat a small amount of butter or oil in the skillet over medium heat. When the skillet is hot, ladle a small amount of batter onto the skillet, using the back of the ladle to spread it out into a nice, thin pancake. Cook the pancake for a few minutes on each side until it is golden brown and cooked through.
Repeat the process with the remaining batter, adding more butter or oil to the skillet as needed.
Serve the pancakes warm with butter, maple syrup, powdered sugar, or any other toppings you like. These sourdough pancakes are also great for making waffles or muffins. And if you have any leftover batter, you can store it in an airtight container in the fridge for up to 3 days.
So, if you \’re in the mood for the best sourdough pancakes that are both fluffy and delicious, give this recipe a try. You \’ll be amazed at how easy it is to make pancakes with a sourdough twist, and your taste buds will thank you for it. Share your pancakes on Instagram, Facebook, or Pinterest, and show off your cooking skills to your friends and family. Happy pancake making!
Ingredients
Here are the ingredients you \’ll need to make the best sourdough pancakes:
| Ingredient | Amount |
| Active sourdough starter | 1 cup |
| All-purpose flour | 1 3/4 cups |
| Baking powder | 2 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/2 tsp |
| Sugar | 2 tbsp |
| Eggs | 2, beaten |
| Butter, melted | 2 tbsp |
| Milk | 1 1/2 cups |
| Maple syrup (for serving) | As needed |
To make the sourdough pancake batter, start by whisking together the sourdough starter, flour, baking powder, baking soda, salt, and sugar in a wide bowl. In a separate small bowl, beat the eggs and melted butter together, then add them to the flour mixture. Gradually add the milk while stirring the batter until you achieve the desired texture. The batter should be thick but pourable.
Heat a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter onto the skillet for each pancake, spreading it slightly with a spatula to form a circle. Cook the pancakes until bubbles form on the surface and the edges start to set, then flip and cook the other side until golden brown.
Serve the fluffy sourdough pancakes with maple syrup. You can also add powdered sugar or any other toppings you like, such as fresh fruit or whipped cream. Enjoy!
Instructions
To make the best sourdough pancakes, follow these simple steps:
- In a large mixing bowl, combine 1 cup of sourdough starter, 1 cup of milk, and 2 tablespoons of sugar. Let it sit for about 5 minutes to allow the sourdough starter to react with the milk.
- Add 2 eggs and 2 tablespoons of melted butter to the bowl, and whisk everything together until well combined.
- In a separate bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Add the dry ingredients to the sourdough mixture and stir until just combined. Be careful not to overmix, as this can result in tough pancakes.
- Heat a non-stick skillet or griddle over medium heat. You could also use a cast iron skillet, which will give the pancakes a nice crispy edge.
- If needed, grease the skillet with a small amount of butter or non-stick cooking spray.
- Using a 1/4 cup measuring cup, pour the pancake batter onto the skillet. If you like thinner pancakes, you can add a little more milk to the batter to thin it out.
- Cook the pancakes for 2-3 minutes or until bubbles start to form on the surface. Flip the pancakes and cook for an additional 1-2 minutes or until golden brown.
- Remove the pancakes from the skillet and serve immediately. You can stack them on a plate or keep them warm in a low-heat oven while you cook the remaining pancakes.
- Top the pancakes with your favorite toppings, such as maple syrup, powdered sugar, or fresh fruit.
- Enjoy your homemade sourdough pancakes!
These fluffy and flavorful pancakes are a great way to use up any leftover sourdough starter. They have a nice tangy flavor and a light texture that is sure to be a hit with your family and friends. Make a double batch and freeze the leftovers for a quick breakfast or snack.
For more pancake recipes, waffles, and other delicious baking ideas, follow us on Facebook, Instagram, and Pinterest. We have a wide collection of recipes that will satisfy your sweet tooth and help you become the pancake expert in your family or friend circle. Try making sourdough muffins, sourdough cake, and other treats with the solid leftover starter. You will love the hydration and texture that sourdough brings to your baking!
Q&A:
How do I make sourdough pancakes?
To make sourdough pancakes, you will need to combine sourdough starter, flour, sugar, salt, milk, eggs, and butter in a mixing bowl. Mix until well combined and let the batter sit for a few hours to allow the sourdough starter to ferment. Cook the pancakes on a hot griddle and enjoy!
What is a sourdough starter?
Sourdough starter is a mixture of flour and water that has been fermented by wild yeast and lactobacilli bacteria. It is used as a leavening agent in sourdough bread and can also be used to add flavor and texture to other baked goods like pancakes.
Can I make sourdough pancakes without a sourdough starter?
No, sourdough pancakes require a sourdough starter, as it provides a unique flavor and texture. However, you can easily create your own sourdough starter by mixing equal parts flour and water and allowing it to ferment for a few days.
What toppings can I add to sourdough pancakes?
You can add a variety of toppings to your sourdough pancakes, such as fresh fruit (like berries or sliced bananas), maple syrup, honey, whipped cream, yogurt, or nut butter. The possibilities are endless, so feel free to get creative with your toppings!
Can I freeze leftover sourdough pancakes?
Yes, you can freeze leftover sourdough pancakes. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until firm. Once they are frozen, transfer them to a freezer-safe bag or container. When you \’re ready to eat them, pop them in the toaster or microwave to reheat.
What is a sourdough pancake?
A sourdough pancake is a type of pancake that is made using sourdough starter instead of traditional leavening agents like baking powder or yeast. The sourdough starter lends a tangy flavor and helps to create a light and fluffy texture in the pancakes.
How is a sourdough pancake different from a regular pancake?
A sourdough pancake is different from a regular pancake because it is made with a sourdough starter, which gives it a tangy flavor and a slightly different texture. Traditional pancakes are typically made with baking powder or yeast as a leavening agent, while sourdough pancakes rely on the natural fermentation of the sourdough starter.
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Reviews
James Johnson
These are hands down the best sourdough pancakes I have ever made! I found the recipe on Pinterest, and after seeing all the raving reviews, I knew I had to give them a try. The ingredient list is pretty simple, just your usual pantry staples like flour, sugar, eggs, and butter. But what sets these pancakes apart is the addition of the sourdough starter. It adds a lovely tangy flavor and helps create a light and fluffy texture. To make the batter, you \’ll need to whisk together the dry ingredients in a wide bowl. Then, in a separate bowl, mix the wet ingredients: sourdough starter, eggs, melted butter, and some maple syrup for a touch of sweetness. Once you have both the dry and wet ingredients ready, it \’s time to bring them together. Gradually pour the wet mixture into the dry ingredients, whisking as you go. The batter should have a nice, thick consistency. If it looks too thin, add a tablespoon or two of flour to thicken it up. Next, heat a non-stick skillet or griddle over medium heat. You could also use a cast iron skillet if you prefer. Melt a bit of butter on the skillet to prevent the pancakes from sticking. Now it \’s time to cook the pancakes! Pour a small amount of batter onto the hot skillet and spread it out using a spatula. Cook for a few minutes until bubbles start to form on the surface, then flip and cook for another minute or two until golden brown. Serve the pancakes hot with your favorite toppings. I like to drizzle them with maple syrup and a pat of butter, but you could also get creative and add fruit, nuts, or even whipped cream. The possibilities are endless! I have made these pancakes several times now, and they always turn out amazing. They are so flavorful and have the perfect balance of sweetness. Plus, the texture is just right – not too thick, not too thin. If you \’re a sourdough lover like me, these pancakes are a must-try. They \’re a great way to use any leftover sourdough starter, making for a hearty and satisfying breakfast. Trust me, once you try these, you\’l \’llver go back to regular pancakes again!
Benjamin
Wow, these sourdough pancakes are no joke! I\’v \’veways loved pancakes, but this recipe takes them to a whole new level. The best part is that they’re red with sourdough, which adds so much flavor and depth to the batter. The first time I tried making these pancakes, I was a bit hesitant because I had never worked with sourdough before. But let me tell you, it was well worth the time and effort. The recipe is surprisingly simple, and you can even prepare the batter the night before to save time in the morning. Once you mix all the ingredients together in a bowl, including the sourdough starter, eggs, and a nice amount of sugar, let the batter sit for at least 30 minutes. This allows the sourdough to work its magic and give the pancakes that perfect fluffy texture. When you’re ready to cook the pancakes, heat up a non-stick skillet or wide frying pan on medium heat. Melt some butter in the pan and pour in the pancake batter, using a 1/4 cup measuring cup to make nice, evenly sized pancakes. Cook for a few minutes on each side until golden brown. The result is a stack of the fluffiest, most flavorful pancakes you\’l \’ller taste. And the best part is that they have that distinct sourdough tang that sets them apart from regular pancakes. I like to serve mine with a generous drizzle of maple syrup and a pat of butter melting down the edges. If you have any leftover pancakes, they make a great breakfast on the go. You can pack them up and take them to work or even freeze them for later. Just pop them in the toaster, and you \’ll have a nice, fluffy pancake ready in minutes. I can’t recommend these sourdough pancakes enough. They \’ve become a regular in my breakfast rotation, and I \’ve started a dedicated Pinterest folder just for sourdough recipes. If you’re a repancake lover like me, do yourself a favor and give these a try. You wonwilln’tisappointed.
Olivia Johnson
These sourdough pancakes are the best! I couldn’t stop trying out this recipe after reading about it on Pinterest. The overnight method allows for a nice, wide, fluffy texture that is unlike any pancakes I\’ve \ had before. The use of leftover sourdough starter is a genius idea to reduce waste and make something delicious. The ingredients are simple, and most of them are pantry staples: just eggs, flour, some sugar, and a small amount of melted butter. The hydration of the batter is key here, as it helps create that light and airy texture. I whisked everything together in a bowl and let it sit overnight. In the morning, I added some baking soda for an extra lift. I heated up my non-stick skillet and poured the batter in small circles. It cooked up beautifully, with golden edges and a nice solid center. These pancakes didn’t have much cooking time, just a few minutes on each side. I flipped them with a spatula, and they turned out perfect every time.
The best part about these sourdough pancakes is that they have a tangy flavor from the sourdough starter. It adds a nice depth to the pancake that regular pancakes don’t have. I served them with a drizzle of maple syrup and some powdered sugar on top. They were absolutely delicious! Now, I\’m a \’mady thinking of other ways to use up my sourdough starter. I\’m tired of making sourdough waffles or even sourdough muffins. The possibilities are endless. This recipe has definitely made it into my go-to breakfast recipe folder. If you\’re \ a sourdough lover like me, you\’ll \ definitely want to give these pancakes a try. They \ are the perfect way to start the day and will definitely fill your heart (and stomach) with joy. So go ahead and whip up a batch of these amazing sourdough pancakes. You won’twon’tisappointed!
MissBlueberry
Wow, these sourdough pancakes are simply the best! I have always loved pancakes, but these ones take it to a whole new level. The secret ingredient? Sourdough starter. It adds such a unique and tangy flavor that you won’t know about it in regular pancakes. To make these pancakes, you\’ll \ need a thin and fluffy batter. The first step is to whisk together the sourdough starter, eggs, and melted butter in a small bowl. Then, add the dry ingredients – flour, sugar, baking powder, and salt – and mix until just combined. The batter should be thick but pourable. Next, heat a non-stick skillet over medium heat and melt a tablespoon of butter. Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until the edges are set and the surface of the pancake is covered in bubbles. Then, carefully flip the pancake and cook for another minute or two on the other side. The result? Fluffy and tender pancakes with nice, crispy edges. The sourdough adds a depth of flavor that pairs perfectly with a drizzle of maple syrup. You\’ll \ see how the tangy notes from the sourdough balance out the sweetness of the syrup. What I love most about these pancakes is that you can easily customize them to your liking. You can add fruit, chocolate chips, or nuts to the batter before cooking. You can also use syrups or toppings like powdered sugar or whipped cream. The possibilities are endless! If you\’re \’ren of sourdough, you\’ll \’llnitely want to give these pancakes a try. They\’re \ a relicious way to use up any leftover sourdough starter and make a hearty and satisfying breakfast. I\’ve \’ve made them ahead of time and stored them in the fridge so I can enjoy them throughout the week. Trust me, these sourdough pancakes will become a staple in your breakfast rotation. So go ahead and make a batch; you won’t be disappointed!
