It’s hot outside, still. While I’m starting to feel the Florida breezes come back and the morning and evening temperatures change, mid-day is still sweltering. So I haven’t wanted to make a big, heavy loaf of bread. But I have to keep feeding my starter and I hate waste. So I’m trying to find new recipes I can make from it.
Last week, it was these deliciousssss Cinnamon Sourdough Muffins and I just loved them! This week, I wanted to try something for breakfast, so I made sourdough pancakes. OH MY GOODNESS, you are going to love these. They have the same flavor of sourdough bread but are way lighter! They taste so good with some fresh maple syrup, fruit and powdered sugar. These might even compete with my Favorite Fluffy Pancakes but I’ll let you be the judge of it. Make both and let me know which you like more! I can’t wait to read your comments below! Happy baking!
PS- don’t forget you have to do the first step the night before! Yes, you have to plan slightly, but this time is what brings the flavors out!! Don’t skip it! 🙂
Sourdough Pancakes (using sourdough discard!!)
Ingredients
- 1/2 cup sourdough starter
- 1 cup whole milk
- 1 1/4 cups all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter, melted and cooled
- 1/2 teaspoon vanilla extract
- Oil or butter, for greasing the pan
Directions
- Combine the sourdough starter with the milk and flour in a large bowl that is big enough to allow the mixture to rise. Cover the bowl with plastic wrap and leave it on the counter overnight; the batter needs to rise and continue to develop its sourdough flavor. This will be your overnight sponge and the base for the pancakes.
- In the morning, add the beaten eggs, sugar, baking powder, and salt to the sourdough starter mixture. Whisk until combined and smooth. Whisk in the cooled melted butter and the vanilla extract.
- Heat up a frying pan or griddle over medium-high heat and add a little bit of oil or butter. Turn the heat down to medium-low and ladle 1/4 cup batter to the skillet. Cook for a few minutes until bubbles start forming on top and the pancakes are browned on the underside. Flip the pancakes over and cook for another minute on the other side. Repeat with the remaining batter.
- Serve the pancakes with fresh berries, maple syrup, powdered sugar, and/or melted butter or any other topping you like. Enjoy!
Season Generously 