The only thing about these sourdough pancakes is that they don’t keep their fluffiness quite as well as conventional white pancakes. I find that they puff up well while cooking but tend to deflate rather quickly. But the superior taste more than makes up for that.
Sourdough pancakes ingredients
- 1/2 cup (100g) sourdough starter
- 2 cups (250g) flour of choice
- 1 cup (250 ml) water
- 2 eggs, preferably from pasture-raised hens
- 1 teaspoon real salt
- 4 tablespoon melted butter, ghee, or coconut oil
- 1 tablespoon honey or other sweetener of choice (optional, but gives pancakes color)
- 1 teaspoon baking soda
- couple pinches nutmeg
- Fat for skillet
Sourdough pancakes method
- The day or evening before, stir together sourdough starter, flour, and water. Cover and let sit anywhere from 8 – 18 hrs. The longer it sits, the more sour it will be. As this batter is high in water, the sourdough works faster compared to bread dough and does not need to ferment as long. I usually make this in a large bowl and cover with a plate; a lid or plastic wrap will work as well.
- When ready to make the pancakes, whisk together eggs, salt, melted butter, and sweetener.
- Heat a frying pan over medium-low heat. My favorite for sourdough pancakes is a cast iron skillet. Add just a little fat to thinly cover the bottom, lard or coconut oil is best.
- Sprinkle baking soda into egg mixture and whisk. Pour the egg mixture into the sourdough batter and stir with a wooden spoon. It will quickly puff up.
- Scoop batter onto pan (I usually use a small ladle) to the desired size. The batter will be somewhat ropey. Let cook until bubbles have come through, then flip. Sourdough pancakes are softer than conventional ones and may need an extra minute on one side before flipping. I find that if they sit too long on the first side they don’t rise as much.
- When the second side is browned, take off the pan. Serve with your favorite toppings and enjoy!