Sweet Sourdough Pancakes
This sweet, mouthwatering pancake recipe pulls out all the stops! Sugar, egg, a liquid fat, your favorite extracts, and fillings along with sourdough discard round out this recipe. It's versatility will please everyone in your family and uses up that discard growing in your fridge.
Servings: 12 medium-sized pancakes
Ingredients
- ⅔+¼ cup all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 4 tbsp sugar
- 2 cups potato sourdough starter or any sourdough starter that is 100% hydrated = 50/50 flour/liquid ratio
- 1 large egg
- 2 tbsp liquid fat oils like avocado, vegetable, grapeseed, or for added flavor melted butter or melted coconut oil
- 1 tsp vanilla &/or ¼ tsp almond extract
Instructions
- In a large bowl, whisk all dry ingredients (flour, salt, baking powder, baking soda, and sugar).
- In a medium bowl, whisk all wet ingredients (sourdough starter, egg, oil, and vanilla/almond extract).
- Make a well in the center of the dry ingredients and pour in wet ingredients. Whisk until most of the flour lumps have broken up; careful not to over whisk or pancakes will become dense. As the batter sits, the baking soda will react with the acid in the sourdough to cause the batter to become frothy with lots of bubbles. It will be pretty bubbly as it cooks.
- Heat skillet or griddle on HIGH heat until a sprinkling of water sizzles. Turn heat down to MEDIUM and spray the skillet with cooking spray. Then scoop ONE ladle of pancake batter in the skillet. Adjust heat if pancake browns too quickly, before the top dries out.
- Pancake is ready to flip when bubbles have stopped popping, the top begins to look dry, and the bottom is golden brown. Then flip over pancake and cook another minute or so on the back side. Remove the pancake and place on a plate in an oven set at 200°F/ 93˚C to keep warm until all are cooked.
- Repeat with the rest of the batter cooking 3 pancakes are a time. Adjust heat if necessary.
- Serve warm with your favorite pancake toppings. Makes 12-13 pancakes with each ~¼ cup of batter.
Video
Notes
Try these pancake variations:
Fruit Sourdough Pancakes: Fold fruit into batter. Consider 1 cup of whole blueberries, chopped peaches, strawberries or sliced banana slices with ½ tsp cinnamon, or diced apples with ½ tsp apple or pumpkin pie spice.
Nut Sourdough Pancakes: Fold 1 cup of chopped nuts into batter.
Chocolate Chip Sourdough Pancakes: Sprinkle mini chocolate chips over the pancake batter after scooping it into the skillet OR fold it into the batter before scooping into the skillet.
Final Note: You can half this recipe but still use a whole egg.