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).
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
- 1/2 teaspoon baking soda
- 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
- Whisk wet ingredients together in a medium bowl.
- Mix dry ingredients together in a small bowl. (* see notes if fermenting overnight)
- 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 sit 15 minutes.
- 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 batter (to make a 6-inch pancake). Flip when golden and small bubbles appear at the surface. Cook until middle puffs in the center, lowering 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: If you want to let the batter ferment overnight, simply leave out the baking soda and baking powder, and then add this 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 in. The batter will be light and airy.
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
