These are fluffy and light sourdough pancakes that you can griddle plain or stud it with fresh blueberries for a pop of fruity flavor. The mixture is similar to regular pancake mix and doesn't require an overnight ferment which is a huge time saver. You'll need 1 cup and ½ of mature sourdough starter that has been fed at least the day before. Be sure to leave a tiny bit of starter behind to feed and use for something down the road.
Sourdough Pancake Tips:
- After adding your starter to the batter, wait about 20 minutes to let your sourdough starter get going just a bit.
- If using blueberries, you can either mix them into the batter as the final ingredient, or you can reserve them, and place several into the batter once you've dropped it down onto the hot griddle
- What is the consistency of your starter? If it's a stiff starter, you might want to add around ½ cup more milk.
Fluffy Sourdough Pancakes
- 2 cup flour all-purpose
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups milk may possibly need extra depending how stiff your starter is
- 2 eggs large
- 2 tablespoon sugar
- 1 teaspoon vanilla
- ¼ cup melted butter
- 1 ½ cups stirred down sourdough starter
- Combine flour, baking soda, baking powder, salt. Set aside.
- In a large bowl whisk milk, eggs, sugar, vanilla. Hold back a bit of the milk to see if you'll need the entire amount. In the end, the batter should be the consistency of thick cake batter.
- Add the stirred down sourdough starter.
- Fold in the dry ingredients and gently stir to combine. Try to fully incorporate but not over-mix.
- As mentioned above, look at the consistency of the sourdough batter, it should drip off the spatula in a thick slow stream, if it's still too thick and not in a heavy drip, add more of the milk to get it to that point. My batches usually require around 1 ½ cups milk, sometimes a few tablespoons more. I've included a video so you can see how it should look.
- Allow the batter to rest for 20 minutes. You'll see small bubbles start to appear here and there.
- Heat your griddle between 325-350f or a non-stick frying pan over medium to med-high heat. Use oil, butter, or ghee to grease the griddle. I like ghee (clarified butter) or a combo of melted butter & oil. The ghee will give that crispy edge and gorgeous varied color.
- Using a measuring cup, scoop ½ C of pancake batter onto the hot griddle.
- Monitor for some bubbles to appear in the sourdough pancake, then flip. Adjust your heat as needed. The pancake will rise a bit on the first side, but will rise even further after flipping it over.
- Serve fresh off the griddle or warm over in a 200f oven if needed.
- If using blueberries, you can either mix them into the batter as the final ingredient, or you can reserve them, and place several into the batter once you've dropped it down onto the hot griddle.
If You Liked These Fluffy Sourdough Pancakes Here Are Some Other Sourdough Recipes You Might Like:
I bake at elevation at about 5000 feet. Using 2 teaspoon of baking powder works for me. If you have more questions about baking at elevation I would encourage you to check out CSU extension