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Sourdough Starter Pancakes

Whenever you “feed” your sourdough starter, you have to discard some of the starter before you add additional water and flour. Instead of wasting this “discard,” you can use it to make various things. One of the best things I’ve made using the discard is sourdough starter pancakes. These pancakes turn out light and fluffy with a real buttermilk “tang” flavor.

FOR THE OVERNIGHT SPONGE OR BASE:

cup (240 grams) sourdough starter,“unfed”


1 cup (224 grams) buttermilk


1 cup (120 grams) all-purpose flour


1 tablespoon (about 13 grams) light-brown sugar

FOR THE BATTER:

1 large egg


¼
cup melted unsalted butter


½
teaspoon vanilla extract


½
teaspoon (3 grams) kosher salt


1
teaspoon (6 grams) baking soda

SPECIAL EQUIPMENT:

Digital Scale

Griddle

PREPARATION:

Put the sourdough starter in a large bowl and add the buttermilk, flour, and brown sugar. Stir to combine.

 

 

Cover the bowl and allow it to rest overnight at room temperature.

When you are ready to cook, whisk the egg, melted butter or oil, and the vanilla extract together in a small bowl. Add this mixture to the rested sponge or base. Then, add the salt and the baking soda and mix to combine.

Drop pancakes on to a preheated, oiled pan or griddle using a 1/4 cup measuring cup.  Flip pancakes when they are well browned on the bottom. Serve immediately.

Sourdough Starter Pancakes

 

Sourdough-Starter Pancakes
Author: 
 
Whenever you "feed" your sourdough starter, you have to discard some of the starter before you add additional water and flour. Instead of wasting this "discard," you can use it to make various things. One of the best things I've made using the discard is sourdough-starter pancakes. These pancakes turn out light and fluffy with a real buttermilk "tang" flavor.
Ingredients
  • FOR THE OVERNIGHT SPONGE OR BASE:
  • 1 cup (240 grams) sourdough starter,“unfed”
  • 1 cup (224 grams) buttermilk
  • 1 cup (120 grams) all-purpose flour
  • 1 tablespoon (about 13 grams) light-brown sugar
  • FOR THE BATTER:
  • 1 large egg
  • ¼ cup melted unsalted butter
  • ½ teaspoon vanilla extract
  • ½ teaspoon (3 grams) kosher salt
  • 1 teaspoon (6 grams) baking soda
  • SPECIAL EQUIPMENT:
  • Digital Scale
  • Griddle
Instructions
  1. Put the sourdough starter in a large bowl and add the buttermilk, flour, and brown sugar. Stir to combine.
  2. Cover the bowl and allow it to rest overnight at room temperature.
  3. When you are ready to cook, whisk the egg, melted butter or oil, and the vanilla extract together in a small bowl. Add this mixture to the rested sponge or base. Then, add the salt and the baking soda and mix to combine.
  4. Drop pancakes on to a preheated, oiled pan or griddle using a ¼ cup measuring cup. Flip pancakes when they are well browned on the bottom. Serve immediately.
 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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One comment

  1. My first attempt at making sour dough pancakes. I cooked bacon first, chopped it up and put some in the pan where I was about to put pancake mixture. Cooked the pancakes then drizzled with maple syrup. To Die For! The Bomb!
    I’m exploring ways to use excess sour dough starter. This is a goody.

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