Fluffy Sourdough Pancakes: Ready In 30 Minutes

Fluffy Sourdough Pancakes: Ready In 30 Minutes

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 1/2 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.

1
2 C flour • 2 tsp baking powder • 1 tsp baking soda • 1/2 tsp salt
2
1 1/2 C milk but hold some back • 2 eggs • 2 T sugar • 1/4 C butter • 1 tsp vanilla
3
1 1/2 C stirred down sourdough starter (that was fed the day before)
4
Gently mix in dry ingredients. Batter should be like thick cake batter.
Thick but not clumped on the spatula. Add more milk until you get a thick slow stream off the spoon.
5
Allow to rest 20 minutes. You’ll see small bubbles appear here & there.
6
My griddle is 325f or so. Med-high heat on a non-stick pan. I’m using ghee. Oil & butter work too.
7
Spoon batter onto hot griddle using 1/2 C per pancake.
8
Watch for bubbles to appear on the surface. Carefully flip. Using ghee makes a crispy caramel edge.
Let cook until bottoms are golden brown. Super duper fluffy.
Oh boy. For the full recipe & pancake tips visit my website!
Enjoy!
Check out my other content @afoodloverslife on Jumprope.

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 1/2 cup more milk.
a stack of pancakes on a plate with butter and syrup
a stack of pancakes on a plate with butter and syrup

Fluffy Sourdough Pancakes

A fluffy and light sourdough pancake that you can mix and griddle within 30 minutes. Makes about 12 pancakes, each about 4-5 inches in diameter.
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Prep Time 10 mins
Cook Time 10 mins
Rest Time 20 mins
Total Time 25 mins
Course Breakfast
Servings 4
Calories 342 kcal

Ingredients
  

  • 2 cup flour all-purpose
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups milk may possibly need extra depending how stiff your starter is
  • 2 eggs large
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 1/4 cup melted butter
  • 1 1/2 cups stirred down sourdough starter

Instructions
 

  • 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 1/2 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 1/2 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.

Nutrition

Calories: 342kcalCarbohydrates: 59gProtein: 12gFat: 6gSaturated Fat: 2gCholesterol: 91mgSodium: 921mgPotassium: 218mgFiber: 2gSugar: 11gVitamin A: 267IUCalcium: 260mgIron: 4mg
Tried this recipe?Let us know how it was!

If You Liked These Fluffy Sourdough Pancakes Here Are Some Other Sourdough Recipes You Might Like:

BEGINNER TARTINE SOURDOUGH BREAD

SOURDOUGH FOCACCIA

I bake at elevation at about 5000 feet. Using 2 tsp of baking powder works for me. If you have more questions about baking at elevation I would encourage you to check out CSU extension 



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