Sourdough Pancakes

Sourdough Pancakes

“These sourdough pancakes were so light and fluffy, I will never need to have restaurant style ones again!”

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There's nothing like the taste of homemade sourdough pancakes. They are as light and fluffy as restaurant style pancakes and you can have them right at home still in your PJ's.

Prep Time: 30 minutes

Cook Time: 15 min

Servings: 12 pancakes

Ingredients

For the Pancakes:

• 2 medium eggs

• 250g (1 1/2 cups, stirred down) ripe sourdough starter

• 245g (1 cup) whole milk (I used coconut milk)

• 60g (1/4 cup) plain whole-milk yogurt, Greek or regular (I used Cocojune coconut milk yogurt)

• 4g (1 teaspoon) vanilla extract

• 180g all-purpose, whole wheat flour, or a mix (see notes for Variations below)

• 50g (1/4 cup) sugar

• 6g (1 teaspoon) baking soda

• 4g (1 teaspoon) baking powder

• 5g (1 teaspoon) fine sea salt

• 56g (1/2 stick) melted unsalted butter, plus more for cooking and serving

• Chopped fresh fruit, for serving (optional)

• Maple syrup, for serving

Preparation Steps

1. Separate the eggs into two medium bowls, one with the yolks and one with the whites. Lightly beat the egg yolks and add the sourdough starter, milk, yogurt, and vanilla. Stir well.

2. In a separate medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Add the sourdough starter mixture and stir until no dry streaks remain. Stir in the melted butter until just combined. Let the batter rest for 15 to 30 minutes.

3. For the lightest pancakes, whisk the egg whites to stiff peaks. Alternatively, if you don’t feel like whisking (I get it), skip it. Using a rubber spatula, fold the egg whites into the batter until just combined (be careful not to over-mix).

4. Heat a griddle or skillet over medium heat. Add a small pat of butter and let it melt. For each pancake, drop about ¼ cup of the batter onto the griddle and cook until bubbles start to form and remain open and the edges of the pancakes start to darken, 3 to 4 minutes. Flip the pancakes and cook until well-colored on the bottoms, 4 more minutes.

5. Serve the pancakes warm and top with chopped fresh fruit (optional), a thin pat of butter, and a drizzle of maple syrup.

6. The night before, in a medium bowl, combine the sourdough starter, milk, yogurt, flour, and sugar and stir well. Leave out on the counter to ferment overnight.

7. In the morning, add the vanilla, baking soda, baking powder, salt, and melted butter.

8. Separate the eggs into two medium bowls, one with the yolks and one with the whites. Lightly beat the yolks. Whisk the whites to stiff peaks. Using a rubber spatula, fold the egg yolks and beaten egg whites into the batter until just combined (be careful not to over-mix). Cook and serve the pancakes as directed above.

9. Whole wheat pancakes: Substitute all of the flour for 100% whole grain wheat flour.

NOTE
These are the fluffiest and most flavorful pancakes, thanks to the addition of ripe sourdough starter discard. Two cooking options are provided above. The first is for same-day pancakes requiring little planning. The second option is for overnight, long-fermented pancakes that require a little planning the night before but result in even more flavor and tenderness.

Original Recipe from ThePerfectLoaf.

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