Description
A quick and easy recipe for fluffy Sourdough Pancakes using sourdough starter or discard that can be made in just 30 minutes (or ferment overnight on the counter).
Ingredients
- 2/3 cups sourdough starter (bubbly or hungry, stirred down) 140 grams (room temp is easiest to work with here).
- 2/3 cup milk (or plant-based milk) 140 grams, add more to the desired consistency
- 1 large egg, beaten ( or sub a flax egg, see notes)
- 1 tablespoon oil or melted butter (10 grams)
- 1-2 tablespoons maple syrup (10-20 grams)
- 1 teaspoon vanilla (3 grams)
- 1 cup all-purpose flour (120 grams)
- 1/2 teaspoon baking powder ( *if fermenting overnight, add in the AM)
- 1/2 teaspoon baking soda ( *if fermenting overnight, add in the AM)
- 1/2 teaspoon salt (4 grams)
- Butter or oil for skillet or griddle
- Maple syrup for drizzling
Banana Pecan Topping (optional)
- 2 tablespoons butter
- 1/4 cup pecans
- pinch salt
- 1 firm banana, sliced
- 2-3 tablespoons maple syrup
Instructions
- Wet ingredients. Whisk wet ingredients together in a medium bowl.
- Dry ingredients. Mix dry ingredients together in a small bowl. (*Please see notes if fermenting overnight)
- Combine. Gradually add flour mixture to wet mixture, whisking until just combined. If the batter feels thick (wholegrain flours are “thirstier” than white flour), add a little more milk to thin to the desired consistency. (It should pour slowly out of the bowl. ) Let’s sit for 15 minutes. See notes for fermenting.
- Cook. Heat a dry skillet over medium-low heat until very very hot. Add oil or a combo of oil and butter to the skillet and swirl. Ladle in a 1/2 cup of batter (to make a 6-inch pancake). Flip when golden and small bubbles appear at the surface. Cook until the middle puffs in the center, lowering the heat if necessary.
- Keep in a warm oven or cover with foil. Repeat with the remaining 5 pancakes.
Maple Banana Pecan Topping
- Add butter to the same skillet. Add pecans and a pinch of salt. Saute for 3-4 minutes over medium heat until toasted. Move to one side. Add the bananas. Sear each side of the banana 2-3 minutes, or until golden.
- Once the bananas are golden, pour the maple syrup over the bananas and pecans, give a stir, turn the heat off and remove the pan from the burner.
- Serve the pancakes and top with the Maple Glazed Bananas and Pecans.
Notes
Overnight Ferment: If you want to let the batter ferment overnight on the counter (8-10 hours) simply leave out the baking soda and baking powder, but then add them to the batter in the morning right before cooking. I like to sprinkle them through a fine mesh strainer (to prevent any clumps) over the batter, then whisk it in. The batter will be light and airy.
You can also chill the batter (without baking powder and soda) up to 24 hours in the fridge.
Consistency: Depending on the flour you use, the batter can get overly thick. Feel free to loosen with more milk. If pancakes seem too thin, feel free to add a few tablespoons more flour. The batter should be thick-ish but able to pour out of the bowl slowly. It’s a pretty forgiving recipe.
Flax Egg: Mix 1 tablespoon ground flax seed with 3 tablespoons water.
Nutrition
- Serving Size: 2 x 6-inch pancakes - without any toppings
- Calories: 418
- Sugar: 8.6 g
- Sodium: 657.2 mg
- Fat: 17.7 g
- Saturated Fat: 2.8 g
- Carbohydrates: 58.5 g
- Fiber: 7.2 g
- Protein: 11.2 g
- Cholesterol: 62 mg
