I was first introduced to sourdough pancakes by my mother-in-law Shirley. Sourdough pancakes are super easy to make. They’re light, tangy in flavor and best served with melted butter and maple syrup for an incredible breakfast.
You will need a sourdough starter and I have just the one. My homemade sourdough starter. Now you could purchase a sourdough starter online that comes in a packet and you feed the starter. Mine is homemade, from scratch as as long as you keep feeding it, it will keep indefinitely.
As a rule of thumb when using a starter you always need to feed and replenish it. It’s not difficult. Think of it this way, what ever you take out, needs to be replaced with equal weights of flour and water. So for 1 cup of starter you need to feed back 1 cup flour and 3/4 cup water. Why 3/4 cup water? Because you need to feed it approximately equal weights of flour and water, not amounts.
So if you’re making these pancakes you’re going to need 1/4 cup sourdough starter, which means after you take that out of your starter container, mix back in 1/4 cup flour and almost the same amount of water. Stir to mix in thoroughly and allow to sit, lightly covered until bubbly and fermented. Refrigerate for another sourdough recipe.
So make sourdough pancakes often and keep your starter alive!
The Complete Sourdough Series
The night before:
- 1 cup warm water
- 1 cup flour
- 1/4 cup sourdough starter
- 1 tsp kosher salt
- 1 tsp sugar
- 1 tsp baking soda
- 2 eggs
The Night Before:
- In a bowl mix together the starter, flour and water. Cover loosely and let stand overnight in a warm, draft free place. I place mine in the oven or microwave.
In the morning:
Take out 3/4 cup to go back into the original starter jar.
- To the new starter dough mixture that rose overnight add the pancake ingredients and mix thoroughly.
- Turn the griddle on high and spray vegetable spray or add a bit of butter to the griddle.
- Pour the sourdough pancake batter and bake on the griddle. Makes about 8-10 large or 24-30 dollar sized pancakes.