Our Favorite Sourdough Pancakes

The first thing my sister Sarita asks when we have pancakes is, ”Are they sourdough?” She doesn’t particularly like pancakes, but she loves these! These pancakes have become a Friday morning tradition. They’re so good with their crisp edges, (if you saute them with enough oil, that is) and chewy texture. The sourdough flavor is mild; it isn’t overpowering at all. These pancakes are also healthy since the flours, sugar, buttermilk and starter ferment overnight. So do yourself a favor, and give these pancakes a try. Please leave a comment to let me know how they turned out. Your comments make my day! And last but not least, there is a video tutorial on how to make these. (YES!)

Here is the video tutorial.

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Our Favorite Sourdough Pancakes

These sourdough pancakes have become a staple in our home. Enjoy their crisp edges and chewy texture with a pat of butter and a downpour, ahem, drizzle, of maple syrup.

Ingredients

• 1 1/2 cups all purpose flour
• 1 1/2 cups whole wheat
• 3 Tbsp granulated sugar
• 3 cups buttermilk (see notes)
• 1 1/2 cups sourdough starter (see notes)
• 3 eggs
• 1 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1/3 cup + 1 Tbsp butter melted

Instructions

• The night before, make the pancakes: Start with making your buttermilk if you don’t have store bought and set it aside until ready to use. Then, in a large bowl, whisk together flours and sugar.
• Add sourdough starter and buttermilk and stir until smooth and combined.
• Cover with plastic wrap and sit at room temperature overnight.
• The next morning, melt butter and set it aside.
• In a small bowl, whisk together eggs, baking soda, and salt.
• Uncover your starter and stir in the egg mixture, then the melted butter.
• Heat oil in a nonstick pan over medium/medium high heat. Pour batter with an ice cream scoop or measuring cup, let saute until the edges are dry and the pancakes are bubbly. Flip and continue cooking until the other side is golden brown. Enjoy! 

Notes

*I always make my own buttermilk by adding 1 Tbsp white vinegar in my measuring cup, then filling it up with milk. Do that first and let it stand until ready to use it. 1 Tbsp vinegar for every 1 cup milk.

*Your starter doesn’t have to be bubbly and active for these pancakes. However, I like to feed it once.

*Since these pancakes are sourdough, they’re active, so don’t keep them in the fridge for long because they continue to ferment. 

 

Recipe adapted from http://pinchmysalt.com/