Sourdough pancakes offer a delightful twist on the classic breakfast staple. With their fluffy texture and slightly tangy flavor thanks to the sourdough discard, these pancakes make for a delicious and wholesome meal. They are perfect for a cozy weekend breakfast or a quick weekday treat. Utilizing sourdough discard not only reduces food waste but also enhances the pancakes’ taste and nutritional value. By incorporating ingredients that add a hint of sweetness and richness, these pancakes are truly a breakfast delight that everyone will love.
The process of making sourdough pancakes is straightforward and doesn’t require any specialized skills. The batter comes together quickly, and the cooking time is minimal. Each pancake is golden brown, soft, and airy, making them irresistibly easy to stack high on a plate. Whether you’re serving them with a classic drizzle of maple syrup or topping them with fresh fruits, sourdough pancakes are sure to impress anyone who tries them.
To get started, let’s take a look at the list of ingredients you need to bring these pancakes to life.
Ingredients for Sourdough Pancakes
List of Ingredients with Measurements
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sourdough discard at room temperature
- 1 ½ cups milk at room temperature
- 1 large egg, beaten (at room temperature)
- 2 tablespoons vegetable oil
- Powdered sugar (for serving)
- Maple syrup (for serving)
- Fresh fruits (for serving)
Optional Ingredient Substitutions
- If you don’t have all-purpose flour, you can use whole wheat flour for a heartier pancake or a gluten-free flour blend to accommodate dietary restrictions.
- You can replace granulated sugar with honey or maple sugar for natural sweetness.
- If you don’t have sourdough discard, you can create a quick substitute using yogurt, but bear in mind that you may lose some of the unique flavors.
- Use almond milk or oat milk instead of regular milk for a dairy-free option.
How to Make Sourdough Pancakes
Step 1: Prepare the Dry Ingredients
Begin by selecting a large mixing bowl and whisk together your dry ingredients: all-purpose flour, baking powder, baking soda, sugar, and salt. This step ensures even distribution of the leavening agents and sweetener throughout the batter.
Step 2: Combine the Wet Ingredients
In the same bowl, add your sourdough discard, room-temperature milk, beaten egg, vanilla extract, and vegetable oil. Mix gently with a wooden spoon or dip a whisk into the bowl, being careful not to overmix. It’s okay if the batter has a few small lumps; overmixing can result in dense pancakes.
Step 3: Heat Your Cooking Surface
While you mix your batter, preheat a griddle or a non-stick skillet over medium-low heat. Gently grease it with a small amount of butter or vegetable oil. Warm cooking surfaces help in building that coveted golden brown crust on the pancakes.
Step 4: Cook the Pancakes
Now comes the fun part—cooking! Pour approximately 1/3 cup of batter onto your hot griddle for each pancake. Watch closely as bubbles begin to form on the surface and the edges look set; this should take about 2-3 minutes. Carefully flip the pancake and cook for an additional 1-2 minutes until golden brown and fully cooked through. Repeat until all the batter is used.
How to Serve Sourdough Pancakes
Best Ways to Serve Sourdough Pancakes
Sourdough pancakes are divine when served immediately while they are warm. Stack them high on a plate, and for that extra touch, dust them with powdered sugar. A drizzle of pure maple syrup will complement the flavor beautifully.
Serving Suggestions or Pairings
To elevate your pancake experience, consider fresh sliced strawberries, blueberries, or banana as toppings. A scoop of whipped cream can add extra indulgence, or you can sprinkle some toasted nuts for a crunchy texture. Pair with a warm cup of coffee or a refreshing fruit smoothie to complete the meal.
How to Store Sourdough Pancakes
Proper Storage Methods
If you have leftover pancakes, allow them to cool completely before storing them. Place them in an airtight container or wrap them in plastic wrap. Store in the refrigerator if you plan to eat them within the next few days, or freeze them for longer-term storage.
Tips for Reheating or Freezing
When reheating pancakes, you can pop them in a toaster for a quick refresh or warm them up in a skillet over low heat. If you freeze them, place parchment paper between each pancake to prevent sticking, and when ready to eat, you can heat them in the toaster straight from the freezer.
Tips to Make Sourdough Pancakes
Common Mistakes to Avoid
One common mistake is overmixing the batter, which leads to tough pancakes. Remember, it’s fine to leave a few lumps! Another mistake is cooking on too high a heat, which can burn the outsides while leaving the insides uncooked. Keep the temperature medium-low for the best results.
Helpful Tips for Better Results
- Make sure all your ingredients are at room temperature for a smooth batter.
- Allow your batter to rest for about 10 minutes. This helps the gluten relax and will give your pancakes a lighter texture.
- Use a measuring cup to portion the batter for consistent pancake sizes.
Variations of Sourdough Pancakes
Suggested Variations or Twists on the Recipe
Feel free to get creative! Add chocolate chips to the batter for a sweet surprise, or fold in diced apples and cinnamon for an autumn-inspired twist. Savory versions can be made by adding cooked bacon bits and chives for a unique flavor.
Adjustments for Dietary Preferences
For a dairy-free option, substitute milk and butter with plant-based alternatives. If you want to make them vegan, you can use flax eggs instead of a regular egg and replace the milk with almond or soy milk.
FAQs
What can I do if the dish isn’t turning out right?
If your pancakes are too dense, try incorporating more sourdough discard or slightly increasing the amount of baking powder. If they spread too much, ensure your griddle is at the right temperature. Adjusting the heat can help achieve that perfect golden pancake.
Can I make this ahead of time?
Yes! You can make the batter the night before and store it in the refrigerator, but allow it to come to room temperature before cooking. Alternatively, you can make the pancakes ahead of time and freeze them for quick breakfasts throughout the week.
What can I substitute for ingredients?
You can use applesauce or mashed bananas in place of eggs for a vegan option. Instead of vegetable oil, melted coconut oil can provide a different flavor, while buttermilk can serve as a great alternative to regular milk, adding extra tanginess to the pancakes.
With these guidelines, your sourdough pancakes will surely become a breakfast favorite. Not only do they taste delicious, but they also help you make the most out of your sourdough starter, turning what might have been waste into a wonderful meal. Enjoy each bite!
