Get your morning started with fluffy sourdough pancakes. Use excess sourdough starter to make delicious breakfast and enjoy it with your favorite toppings and a cup of tea or coffee.
If you like pancakes, here’s another way to make your taste buds go ‘wow’ by simply adding some unique flavors to the batter.
By replacing your regular pancake batter with a Sourdough-based batter, you can enhance the taste and texture of your pancakes significantly.
Using a Sourdough starter can give pancakes a fluffy texture and delicious flavors that you will fall in love with!
Read further to learn how to make Fluffy Sourdough Pancakes or Waffles that would take no time to become a favorite breakfast for you and your family.
What Flour to Use for Sourdough Pancakes or Waffles
If you are preparing sourdough pancakes or waffles for the first time, it is best to use the most reliable all-purpose flour. All-purpose flour can give a smoother texture to your pancakes and make them fluffier.
While whole wheat flour is not preferred by many for preparing pancakes, you can try using it if you are health-conscious and would like to start your day with a healthier breakfast.
While sourdough pancakes prepared from all-purpose flour can also be considered healthy and good for digestion, whole wheat flour can make it healthier, thanks to the presence of fibers and proteins in it.
Once you have mastered the art of baking sourdough pancakes, you can try using any organic flour of your choice. If you suffer from gluten sensitivity, it is best to switch to gluten-free options of flour.
Why is discarded Sourdough Starter great for pancakes?
The best part about preparing sourdough pancakes is it allows you to make use of the discarded sourdough batter. While preparing the sourdough batter, you need to feed the flour to stimulate the growth and multiplication of wild yeast by adding to it water and fresh flour.
Before doing so, you need to remove and discard a small portion of the starter that has risen on the top of the vessel. And if you do not bake every day, the portion of the starter you discarded has to be tossed into the trash.
This can only make some amount of flour to go waste unless you can put the discarded starter to good use such as for preparing pancakes. Pancakes get a unique taste when the batter is added with a small portion of the discarded sourdough starter.
In fact, the discarded starter is more suitable for preparing pancakes compared to the final starter that you will store or use to bake bread. Since the part of the starter to be discarded is removed from its risen upper part, it is likely to have more amount of yeast that can provide a perfect ingredient for making fluffy pancakes.
Unlike bread that is baked over a longer duration, pancakes are baked for a very short duration of 2 to 3 minutes. Hence, adding the already risen starter is more suitable for baking fluffy and soft pancakes.Print
The perfect texture and fluffiness of Sourdough Pancakes depend on the right mixture of flour as well as the Sourdough starter. Once you have discarded a portion of the Sourdough starter, you are ready to prepare yummy pancakes without spending much time and effort.
You just need to add the discarded starter for preparing pancakes for better results. So, that just means, you will have a portion of sourdough starter for pancakes available every day.
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 4 teaspoons of baking powder
- 2 tablespoons granulated sugar
- 1 1/2 cups milk or buttermilk
- 1 cup of sourdough starter
- 1 large egg, beaten
- 2 tablespoons of vegetable oil
- 1 teaspoon salt
- Mix flour, baking soda and powder, sugar and salt in a large bowl and whisk the contents together.
- Add milk, the sourdough starter, oil, and beaten egg. Mix well until the contents are combined well to prepare the pancake batter.
- Grease the pancake griddle with butter or spray it with cooking spray. Heat it to 300 to 350 degrees.
- Pour about 1/4 cup of the pancake batter on the griddle. Allow to cook for about one or two minutes. Flip the pancake once bubbles start appearing on the top.
- Cook the other side of the pancakes for another one or two minutes or until it is cooked through.
- Serve immediately whilst it’s still warm. Serve with maple syrup or butter.
- If you want to prepare waffle, you can pour the batter in a smoking hot waffle iron and bake it until it’s done to your liking.
Equipment: 2 mixing bowls, tea towel, ladle and non-stick frying pan or pancake griddle.
- Cuisine: International
- Serving Size: 1 pancake
- Calories: 182
- Sugar: 0 grams
- Sodium: 69 mg
- Fat: 5 grams
- Carbohydrates: 28 grams
- Fiber: 1 gram
- Protein: 0 grams
- Cholesterol: 62 mg
- You can add an equal quantity of buttermilk or yogurt instead of milk to the pancake batter. Just like wild yeast, buttermilk and yogurt also contain healthy bacteria. It can make your pancakes softer and fluffier.
- Adding yogurt can also make the pancakes more digestible as it has the ability to improve the healthy bacterial flora of the intestine and support digestion.
- If you are too pressed for time during morning hours, you can prepare the batter for pancakes the previous night itself and leave it to ferment overnight. The only change here you need to follow is to add the sourdough starter, baking soda, and baking powder only in the morning when you are ready to make pancakes.
A sourdough pancake actually serves two purposes. It makes up for a perfect recipe to start your day with. Satisfying your taste buds and appetite with delicious flavors of sourdough pancakes can bring you in a happier state of mind.
At the same time, it will also ensure the discarded sourdough starter is being put to good use. This way, you can serve the double purpose of eating healthy and yummy breakfast in the morning while also making the best out of the waste! Isn’t that great?