Fluffy Quick Sourdough Pancakes
These Fluffy Quick Sourdough Pancakes are a delightful morning treat that's perfect for using up your sourdough starter without the need for a lengthy fermentation process. With a balanced texture that's not too thick or thin, these pancakes bring a wonderful tang from the sourdough, complemented by a touch of sweetness. After perfecting this recipe through trial and error, I’m thrilled to share a breakfast staple that even the pickiest of eaters, like my husband, will enjoy. Serve them hot off the skillet with your favorite syrup, fresh fruit, or a dollop of yogurt for a deliciously satisfying start to your day.
3
Servings
280
Calories
8
Ingredients
Ingredients
sourdough starter
1 cup (room temperature)
flour
1 cup (all-purpose or whole wheat)
baking soda
1 teaspoon (n/a)
salt
1/2 teaspoon (n/a)
melted butter
2 tablespoons (if using salted, omit additional salt)
egg
1 (lightly beaten)
sugar
2 tablespoons (n/a)
milk
3/4 cup (whole or any preferred milk)
Instructions
1
In a large mixing bowl, combine the flour, baking soda, sugar, and salt. Whisk together until evenly blended.
2
Add the sourdough starter, melted butter, milk, and egg to the dry ingredients. Stir until just combined; it’s okay if there are some lumps.
3
Allow the batter to rest for 1-2 minutes while you preheat your skillet over medium heat. A cast iron skillet lightly oiled works best for this recipe.
4
Once the skillet is hot, pour about 1/8 cup of batter onto the skillet for each pancake.
5
Cook until bubbles start to form on the surface of the pancakes, approximately 45 seconds. When ready, flip the pancakes and cook for an additional 30-45 seconds on the other side, or until golden brown.
6
Remove the cooked pancakes from the skillet and keep warm. Repeat with the remaining batter.
7
Serve the pancakes warm with maple syrup, fresh fruit, or your desired toppings.
Nutrition Information
12.7g
Fat
29.3g
Carbs
6.7g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Fluffy Quick Sourdough Pancakes?
These are a tangy, fluffy breakfast treat designed to use sourdough starter without a long fermentation process.
How many servings does this recipe provide?
This recipe makes 3 servings.
How long should the batter rest before cooking?
The batter should rest for 1-2 minutes while you preheat your skillet.
Can I use whole wheat flour for these pancakes?
Yes, you can use either all-purpose or whole wheat flour.
How much sourdough starter is required?
The recipe calls for 1 cup of room temperature sourdough starter.
What is the calorie count per serving?
Each serving contains approximately 280 calories.
Do I need to ferment this batter overnight?
No, this is a quick recipe that does not require a lengthy fermentation process.
Can I use salted butter instead of unsalted?
Yes, but if you use salted butter, you should omit the additional 1/2 teaspoon of salt.
What is the best heat setting for the skillet?
A medium heat setting is recommended for cooking these pancakes.
How do I know when to flip the pancakes?
Flip the pancakes when bubbles start to form on the surface, which takes about 45 seconds.
How long does the second side take to cook?
The second side typically takes 30-45 seconds or until golden brown.
What type of skillet is best for this recipe?
A lightly oiled cast iron skillet works best for these sourdough pancakes.
Should the sourdough starter be cold or room temperature?
The starter should be at room temperature for best results.
How much milk is needed for the batter?
The recipe requires 3/4 cup of milk.
How much sugar is in the recipe?
The recipe uses 2 tablespoons of sugar.
What are some suggested toppings?
You can serve them with maple syrup, fresh fruit, or a dollop of yogurt.
What is the texture of these pancakes?
They have a balanced texture that is not too thick or too thin, and they are very fluffy.
How much batter should I pour for each pancake?
Use about 1/8 cup of batter for each pancake.
What kind of milk can I use?
You can use whole milk or any other preferred milk of your choice.
How should the egg be prepared?
The egg should be lightly beaten before being added to the wet ingredients.
Is this recipe good for using sourdough discard?
Yes, it is a perfect way to use up sourdough starter or discard.
What dry ingredients are needed?
You will need flour, baking soda, sugar, and salt.
What wet ingredients are needed?
You will need sourdough starter, melted butter, milk, and an egg.
How much fat is in one serving?
There is 12.7g of fat per serving.
How much protein is in these pancakes?
Each serving provides 6.7g of protein.
How many carbohydrates are in each serving?
There are 29.3g of carbohydrates per serving.
Is this a good recipe for beginners?
Yes, it is an easy and quick recipe suitable for beginners.
Is this recipe suitable for brunch?
Absolutely, it is tagged as a great option for both breakfast and brunch.
Should I oil the skillet?
Yes, a lightly oiled skillet is recommended to prevent sticking.
Should the batter be perfectly smooth?
No, it is okay if there are some lumps in the batter after stirring.