You can use sourdough starter straight from the jar for a quick batch of pancakes. But if you want something a bit fluffier, this recipe for sourdough pancakes does the trick. They are quick and simple and pretty tasty, and a great way to use up extra starter. Any type of grain or starter can be used. If you don’t have the starter please ask me and I’ll be happy to share mine with you!
The trick to thicker, fluffier pancakes is simply a thicker batter. Rather than pour it on the griddle, you sort of scoop it out and spread it around. The other trick is to cook it quickly over a higher heat to seal in the edges. Then flip them as soon as bubbles are forming.
How to make fluffier pancakes using your sourdough starter. They are quick and simple and pretty tasty, and a great way to use up extra starter.
- 1+3/4 cups sourdough starter -
- 1+1/4 cup flour -
- 2 eggs, beaten -
- 1 tsp. sea salt -
- 2 tsp sugar - t.t.
- 1/2 tsp. baking soda -
- 4 Tbsp. melted butter - plus more for greasing the pan
- 1/4 chopped nuts -
- 1 Tbs lemon or orange zest -
The night before you wish to make the pancakes, combine the sourdough starter and flour. Mix just to combine, cover, and let sit out overnight. Next day add the rest of the ingredients mix and
The next morning heat a skillet to medium heat. Stir down the dough if it has risen and add the rest of the ingredients, stirring just to combine.
If it seems too thick to spread you can thin it with just a bit of milk or yogurt.
sugar and salt, oil (or butter)
eggs, chopped nuts, lemon zest,
vanilla extract and baking powder
Add a Tbsp. of butter, oil, or lard to the skillet and add 1/2 cup batter to the pan, spreading it out with the back of a spoon if needed. Cook just until bubbles begin to form and carefully flip. Cook two more minutes until just done. Repeat with remaining batter, adding butter as needed.