What could be tastier than a stack of sourdough pancakes on a cold winter’s morning? These pancakes are light and fluffy with a delicious sourdough flavour that makes for a unique and vintage-style pancake.
To make this recipe you need an active sourdough starter, so it’s a good recipe to start on bread baking days. It really doesn’t require much extra work… beyond setting up the sourdough to ferment the night before you want to make your pancakes.
Balancing the sourdough flavour
I tried many recipes on my way to creating my perfect sourdough pancake recipe. It’s all about balancing the sourness. The recipes I tried fell into two categories:
- Those that were too sour-tasting and weren’t very enjoyable. These recipes had too much starter in their initial ferment.
- Other recipes simply added a bit of sourdough starter into the batter in the morning without fermenting flour at all. It added flavour, but I want my pancakes to have all the benefits associated with pre-fermented grains.
This recipe has the perfect amount of sourdough starter. It is delicious and well-fermented. The perfect sourdough pancake!Print
These pancakes are light and fluffy with a delicious sourdough flavour that is achieved by just the right amount of fermentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 3-4 1x
- Category: Breakfast
- Method: Sourdough
- 2 oz active sourdough starter (1/4 cup)
- 5 oz flour (1 cup)
- 1 cup of water (filtered and at room temperature)
- 2 eggs (see notes)
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- Mix all the ingredients for the overnight sourdough ferment in a glass container. Leave it somewhere warm for 8-12 hours.
- The next morning preheat your pan before mixing the batter. The pancakes will start to rise immediately.
- Mix the remaining ingredients into the fermented sourdough starter.
- Cook the pancakes on medium until nicely browned on both sides.
- I have made this recipe a number of times without eggs. I use 2 tbsp flax mixed with 1/4 cup of water in place of the eggs. Mix it up, and let it sit for 10 minutes to gel before stirring into the batter.
- If you want to skip the sugar in the recipe you will end up with a savoury pancake from the sourdough. So if you want a sweet pancake I recommend using some sort of sweetener. We like date sugar as our sugar substitute.
- We have an amazing cast iron griddle that covers two burners. Perfect for making a load of pancakes. You could also use a non-stick skillet or whatever you want!
Keywords: dinner, dessert, savoury, sweet