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Fluffy Sourdough Pancakes Recipe – Perfect for Breakfast

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Ingredients

Adjust Servings:
1 cup sourdough starter
2 cups tepid water
2 cups all-purpose flour
1 teaspoon sugar
1 egg
1 teaspoon baking soda
1 dash baking powder
1 dash salt
2 tablespoons melted butter
1 - 2 cup blueberries (optional)

Nutritional information

80.2
Calories
18 g
Calories From Fat
2 g
Total Fat
1.1 g
Saturated Fat
18.2 mg
Cholesterol
112 mg
Sodium
13 g
Carbs
0.5 g
Dietary Fiber
0.3 g
Sugars
2.2 g
Protein
959g
Serving Size

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Fluffy Sourdough Pancakes Recipe – Perfect for Breakfast

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    Not sure where I went wrong. The only thing I did was change recipe to metric & reduced number of pancakes to 10 but they came out like thick, dry biscuits, bland in flavor. I added some extra water & this did not help. I saved the left-over batter & am going to repurpose it in muffins using molasses to give it some flavor.

    • 525 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Sourdough Pancakes, I recently tried Bergy’s sourdough starter (recipe #13750, which is great, btw!) and have been looking for ways to use it This recipe is from a cookbook of sourdough recipes I bought to help me out (recipe is adapted from Patricia Duncan) If you don’t have your starter yet, plan on this several days in advance, so you have time to make the starter (which is very easy!) These pancakes are slightly thin, so if you want them thicker, add a little flour until you get the consistency you like I like them thin myself , Not sure where I went wrong The only thing I did was change recipe to metric & reduced number of pancakes to 10 but they came out like thick, dry biscuits, bland in flavor I added some extra water & this did not help I saved the left-over batter & am going to repurpose it in muffins using molasses to give it some flavor , Hit these with a savory filling, amazing


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    Steps

    1
    Done

    The Night Before, Stir Your Sourdough Starter and Remove One Cup.

    2
    Done

    Place the 1 Cup of Starter in a Glass or Stoneware Bowl at Least 6 Cups in Size (don't Use Plastic or Metal Bowls For This- They Give Off Flavors to the Batter).

    3
    Done

    Stir in the 2 Cups of Tepid Water, the Flour, and the Sugar Until Smooth.

    4
    Done

    Cover Lightly (you Can Use Plastic Wrap but Don't Seal Off the Air Going Into the Bowl) and Place in a Non-Drafty Place and Allow to Sit Overnight.

    5
    Done

    the Next Morning, Remove One Cup of the Batter and Pour It Back Into the Mother Starter (what You Removed This from in the First Place; You Should Keep This Refrigerated).

    6
    Done

    Start to Heat Your Griddle (heat to 370f), Oiling It Lightly If Needed.

    7
    Done

    Stir the Egg, Baking Soda, Baking Powder, Salt, and Melted Butter Into the Batter.

    8
    Done

    Drop by 1/4-Cupfuls Onto the Hot Griddle and Flip Them With a Spatula When They Bubble and Get Golden on the Underside.

    9
    Done

    Keep Pancakes Warm While Finishing the Others.

    10
    Done

    Serve Pancakes Hot With Butter and Syrup, If Desired.

    11
    Done

    You Can Also Easily Make Blueberry Pancakes With This; Just Dust Them With a Little Flour Before Folding Into the Pancake Batter.

    Avatar Of Danika Russell

    Danika Russell

    Soup savant cooking up warm and comforting bowls of soup perfect for any occasion.

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