Sourdough Pancakes are a light and fluffy pancake recipe that tastes so good!
This easy homemade pancake recipe is a delightful way for you to use your sourdough starter.
Sourdough pancakes are the best pancakes you will ever make. The insides of the pancakes are soft and fluffy while the outside is a golden brown.
Mother's Day is coming up and even though you may not be celebrating the same way as usual you can still make a special Mother's Day Breakfast or brunch.
Over the years I have done Mother's Day brunch by making a special recipe like Double Stuffed Nutella French Toast or a Nutella French Toast Casserole recipe that is baked in the oven.
Nutella Banana Waffles are also fun to make for mom on Mother's Day. As you can see my Mother's Day breakfasts have had a Nutella theme over the years.
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Sourdough Sponge Ingredients
- 1 cup unfed sourdough starter or sourdough discard
- 2 cups buttermilk or milk if you don't have buttermilk
- 2 cups unbleached all-purpose flour
- 2 tablespoons sugar
What is a sponge?
A "sponge" is a mixture of flour, yeast and a liquid that you mix up ahead of time to allow the yeast to begin the fermentation process before baking or cooking.
In the case of sourdough pancakes, the yeast in the sponge is the sourdough starter. The overnight time you allow the sponge to fermentate and bubble up also allows the sponge to develop the rich sourdough flavor.
Sourdough Starter Tips
Very important to this recipe is that you are using an active well fed sourdough starter. It takes at least 5 to 7 days day to make an active sourdough starter following my easy instructions.
You can see how I make my sourdough starter here.
Pancake Batter Ingredients
- 2 large eggs
- ¼ cup vegetable oil
- ¾ teaspoons of salt
- 1 teaspoon baking soda
Overnight Prep
You will need an active sourdough starter you will use to make a sponge. You can see how easy it is to make a sourdough starter here.
- In a large mixing bowl stir together the sourdough starter, buttermilk flour, and sugar.
- Cover the bowl loosely with plastic wrap and place in a draft-free area overnight.
- I put my bowl in my draft-free cold oven overnight up to 12 hours.
Instructions
- In the morning in a small bowl beat the eggs and oil together with a fork.
- Uncover the bowl of sourdough sponge.
- Use a large spoon to mix the egg, oil, salt, and baking soda into the bowl of sourdough sponge.
- Lightly grease a frying pan or an electric griddle with vegetable oil and heat until hot.
- Using a ½ cup measuring cup pour the sourdough pancake batter into the frying pan. Cook the first side until the bottom is golden brown and the top of the pancake bubbles. Flip the pancake over and cook until the center is done and the bottom is golden brown. Remove the pancake to a platter and continue making sourdough pancakes until you run out of batter.
- Makes 12 to 16 large pancakes.
- Leftover pancakes freeze very well and can be reheated in the microwave.
- This batter can also be used to make sourdough waffles.
Cooking Pancakes Tips
How to know when the pan is hot enough to cook pancakes?
- Brush some vegetable oil on the surface of the skillet or griddle.
- Heat the pan or griddle on medium-high heat.
- Drop one or two droplets of water on the pan. If the water sputters and dances on the hot surface the pan is hot enough to cook pancakes.
Sourdough pancakes are going to become your families favorite pancake recipe.
More Recipes You'll Love
- Sourdough Pizza Dough: This recipe will make 2 pizzas and can be stored for a couple of days or even froze for another day.
- Sourdough Focaccia: This flatbread is amazing and can be made plain to dip into olive oil or as cheesy breadsticks or topped with thinly sliced peppers and onions.
- Sourdough Biscuits: These biscuits are delicious.
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Sourdough Pancakes
Ingredients
Sourdough Sponge Ingredients
- 1 cup unfed sourdough starter or sourdough discard
- 2 cups buttermilk or milk if you don't have buttermilk
- 2 cups unbleached all-purpose flour
- 2 tablespoons sugar
Pancake Batter Ingredients
- 2 large eggs
- ¼ cup vegetable oil
- ¾ teaspoons of salt
- 1 teaspoon baking soda
Instructions
Overnight Proofing
- In a large mixing bowl stir together the sourdough starter, buttermilk flour, and sugar.
- Cover the bowl loosely with plastic wrap and place in a draft-free area overnight.
Making the Pancakes
- In the morning in a small bowl beat the eggs and oil together with a fork.
- Uncover the bowl of sourdough sponge. Use a large spoon to mix the egg, oil, salt, and baking soda into the bowl of sourdough sponge.
- Lightly grease a frying pan or an electric griddle with oil and heat until hot.
- Using a ½ cup measuring cup scoop and pour the sourdough pancake batter into the frying pan.
- Cook the first side until the bottom is golden brown and the top of the pancake bubbles. Flip the pancake over and cook until the center is done and the bottom is golden brown. Remove the pancake to a platter and continue making sourdough pancakes until you run out of batter.
- Makes 12 to 16 large pancakes.
Video
Notes
- Proofing overnight: I put my bowl in my draft-free cold oven overnight up to 12 hours.
- Freezing pancakes: Leftover pancakes freeze very well and can be reheated in the microwave.
- Sourdough Waffles: This batter can also be used to make sourdough waffles.
