Have you tried making sourdough pancakes? No, no, I know what you’re thinking – they aren’t sour at all!
If you have a jar sourdough starter on your counter, you must make these this weekend!
Is there anything better on a Saturday morning than piping hot pancakes? I mean, honestly, pancakes are delicious every day of the week, but I love sleeping in and lazily enjoying pancakes while watching Saturday morning cartoons.
This Sourdough Pancake recipe is a great way to use up some of your sourdough starter discard – I’ve made them twice this week. Although I call them Saturday morning pancakes, this recipe comes together quickly and is great any day of the week. The recipe makes more than what my family of four needs at breakfast time, so get creative with the leftovers. Try sending the leftover pancakes in your child’s lunch as I shared in this Instagram post!
Once the oil is shimmering, add your first batch of 1/4 cup scoops of batter into your pan (I usually do 3 pancakes at a time).
The pancakes will be ready to flip when the bubbles that form on the top pop and stay open. Cook on the other side until cooked through (usually about 2 minutes).
Repeat until you have used all your batter.
Serve topped with maple syrup and fresh fruit.
If you want to add fresh blueberries or chocolate chips to the pancakes, add them to the top of the batter after dropping the dollops into the hot pan. Use fresh or thawed blueberries – frozen interfere with the pancakes cooking through.
Do not use butter to fry the pancakes! Butter just burns too easily in my opinion. We use an organic neutral oil, like sunflower or canola.
If haven’t tried making sourdough bread yet, check out my post on my first sourdough loaf here. You can shop my sourdough bread essentials here.
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