Sourdough Pancakes: The Ultimate Guide
There’s something about sourdough pancakes that just makes them taste better than regular pancakes. Maybe it’s the slightly tangy flavor, or maybe it’s just the fact that they’re made with fermented dough. Either way, these pancakes are definitely worth a try!
I like to make my sourdough pancakes with buttermilk for an extra rich flavor, but you can use regular milk if you prefer. I also like to add a little bit of baking soda to the batter to help them puff up and be nice and fluffy. If you don’t have any sourdough starter on hand, you can use yogurt or even lemon juice as a substitute. Just make sure to add a little extra leavening if you go this route.
4 to 6 servings
- All-purpose flour, sugar, baking powder, baking soda, salt, eggs, milk, sourdough starter, vanilla extract, butter
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
- In a separate bowl, whisk together the eggs, milk, sourdough starter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Heat a griddle or frying pan over medium heat and melt some butter into it.
- Scoop about 1/4 cup of batter onto the griddle for each pancake and cook until golden brown on both sides.
- Serving Size: 1/4 cup batter (makes 1 pancake)
- Calories: 110
- Fat: 5 g
- Saturated Fat: 2.5 g
- Cholesterol: 55 mg
- Sodium: 310 mg
- Carbohydrates: 12 g
- Fiber: 0 g
- Sugar 6g
- Protein 3g
Why is sourdough bread healthier?
There are several reasons why sourdough bread is considered healthier than regular bread. For one, it’s easier to digest because the lactic acid produced by the fermentation process breaks down the gluten protein. This also makes it a better choice for people with gluten sensitivity. Additionally, sourdough bread contains more vitamins and minerals than regular bread due to the fermentation process, and has a lower glycemic index, meaning it won’t cause spikes in blood sugar levels.
Is sourdough discard healthy?
Sourdough discard is the leftover starter that’s left behind after you’ve fed your sourdough culture. And while it might not seem like much, this discard can actually be used to make some pretty great pancakes!
Not only is using sourdough discard a great way to reduce food waste, but it also has some health benefits. Sourdough cultures are full of probiotics, which are beneficial for gut health. And because sourdough flour is lower in gluten than regular flour, these pancakes may be easier on your stomach if you’re sensitive to gluten.
Can i use sourdough starter straight from fridge for pancakes?
Can I use sourdough starter straight from fridge for pancakes?
Yes, you can use sourdough starter straight from fridge for pancakes. The key is to make sure that the starter is pale and bubbly before using it. If it’s been in the fridge for more than a week, you may want to give it a stir or a “feeding” before using it in pancakes.
Why are my sourdough pancakes gooey?
If your sourdough pancakes are gooey, it’s most likely because the batter is too acidic. This can happen if you’re using a sourdough starter that’s too old, or if you don’t let the pancakes cook long enough on each side. Another possibility is that you over-mixed the pancake batter, which developed gluten and made the pancakes rubbery and tough. Whatever the reason, there are a few things you can do to fix it.
First, make sure you’re using fresh ingredients. If your sourdough starter is more than a week old, it might be time to start over with a new batch. And if you’re not letting the pancakes cook long enough before flipping them, they won’t have a chance to set up properly.
Another thing you can try is mixing the batter less. Over-mixing develops gluten, which will make your pancakes tough instead of light and fluffy. So mix just until everything is combined – no need to beat it for minutes on end.
Finally, make sure your griddle or frying pan is nice and hot before adding any batter. That way, the pancakes will start cooking immediately and won’t have a chance to get gummy or gooey in the middle.