Description
Deliciously fluffy and tangy sourdough pancakes that can be prepared either overnight for a deeper flavor or made quickly the same day. Perfect for a comforting breakfast or brunch, these pancakes are easy to make with a simple mix of pantry staples and your sourdough starter, served best with fresh berries, pure maple syrup, and a dusting of powdered sugar.
Ingredients
Dry Ingredients
- 1 1/2 cups (190 g) all purpose flour, spooned and leveled
- 2 tbsp. (24 g) sugar
- 1/2 tsp. fine sea salt
- 2 tsp. baking powder
- 1 tsp. baking soda
Wet Ingredients
- 1 cup (240 g) sourdough starter (sourdough discard or active sourdough starter)
- 2 large eggs
- 1 cup (240 ml) milk, plus more as needed
- 3 tbsp. (42 g) melted unsalted butter or oil, plus more to coat the skillet
For Serving
- Pure maple syrup
- Fresh berries
- Powdered sugar
Instructions
- Overnight Preparation: Mix the ingredients as directed and refrigerate the batter overnight to allow the sourdough fermentation to enhance the flavor and texture of the pancakes.
- Same Day Preparation: If making the pancakes on the same day, combine all ingredients and let the batter rest briefly while preparing your skillet.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, sea salt, baking powder, and baking soda until well blended.
- Add Wet Ingredients: To the dry mix, add the sourdough starter, eggs, milk, and melted butter. Whisk gently until smooth but slightly lumpy batter forms. Avoid overmixing.
- Heat Skillet: Place a 10-inch cast iron skillet or non-stick pan over medium-low heat. Melt a small pat of butter in the pan and swirl to evenly coat the surface.
- Cook Pancakes: Pour about 1/3 cup of batter into the hot skillet. Cook for 1-2 minutes until edges puff and bubbles form on top. Flip carefully and cook another minute until golden brown.
- Keep Warm: Transfer cooked pancakes to a sheet pan and keep warm in a preheated oven while cooking the remaining batter.
- Clean Pan Between Batches: Use a scrunched up paper towel to wipe out excess butter or residue from the skillet between batches to prevent burning. Reapply butter if needed.
- Serve: Stack pancakes on a platter and serve warm with pure maple syrup, fresh berries, and a sprinkle of powdered sugar for a delightful breakfast experience.
Notes
- Use either active sourdough starter or discard for the batter; both work well.
- Adjust milk quantity slightly to reach desired batter consistency.
- Cooking over medium-low heat prevents burning and ensures even cooking.
- Keeping cooked pancakes warm in the oven helps maintain their texture and temperature until serving.
- Sourdough fermentation enhances flavor and digestibility.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
