Fluffy Sourdough Pancakes: A Delicious Healthy Breakfast Treat
I’ve found the best way to start my day: fluffy sourdough pancakes. They mix the tangy taste of sourdough with the cozy feel of classic pancakes.
These pancakes use sourdough starter discard, making them easier to digest. They make 10 six-inch pancakes, ideal for a family breakfast or meal prep. Each serving has 144 calories, 24g of carbs, and 4g of protein.
What makes these pancakes stand out is their flexibility. You can mix the batter the night before for more flavor or make it in the morning. The secret to their fluffiness is getting the liquid-to-flour ratio right. I prefer using a griddle to cook my pancakes.
For the best taste, top these pancakes with pure maple syrup, fresh berries, and powdered sugar. Once you try these sourdough pancakes, you’ll prefer them over regular ones for sure!
What are Sourdough Pancakes?
I love making sourdough pancakes for breakfast. They offer a unique twist on traditional pancakes. The secret ingredient is sourdough discard. This gives the pancakes a tangy flavor that’s hard to resist.
The Magic of Sourdough
These sourdough pancakes start with an unfed sourdough starter. I mix one cup of starter with one cup of buttermilk, you can use regular milk if you do not have buttermilk on hand.Then, I add flour and brown sugar, mix it all up and cover with plastic wrap or towel. Let it rest overnight to ferment and become bubbly!
What sets these pancakes apart is their unique taste profile. The fermented batter lends a subtle tang that balances beautifully with sweet toppings. Plus, they’re potentially easier to digest thanks to the fermentation process.
These pancakes aren’t just tasty – they’re nutritious too. Each pancake packs about 291 calories, 33g of carbs, 6g of protein, and 16g of fat. They’re a satisfying way to start the day, especially when topped with fresh fruit, maple syrup, or a dollop of whipped cream.
The Magic of Sourdough Starter Discard
I adore using sourdough starter in my kitchen. It’s not just for bread! I make more pancakes from my sourdough starter than actual loaves. The secret lies in the discard – that extra bit of starter that I like to save and use instead of toss out during feeding.
The beauty of sourdough discard recipes is their simplicity. For my pancakes, I use unfed starter straight from the fridge. No prep needed! The fermentation process adds a unique tang and helps break down the flour. This makes these pancakes extra fluffy and easier to digest.
Here’s what goes into my basic sourdough pancakes:
- 1 cup sourdough discard starter
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
Then the next morning after fermenting overnight I add:
- 1 large egg
- 1/4 cup melted butter
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1 tsp baking soda
This recipe makes about 10 servings. Each pancake has 121 calories and 3g of protein. You can easily double or triple the recipe to feed a crowd.
The possibilities are endless with sourdough pancakes. I often mix in cinnamon, vanilla, or chocolate chips for a sweet treat. For a savory spin, I’ll toss in some shredded cheddar and sun-dried tomatoes. It’s all about using what’s in your pantry and following your taste buds!
Sourdough Pancakes: Fluffy Perfection
I love making fluffy pancakes, and sourdough pancakes are a favorite. The secret is in the right mix of ingredients. I use baking soda for that light, airy feel we all love.
Preparing the batter overnight makes it tastier and easier. In the morning, I add leavening agents for extra fluffiness.
I use ¼ cup of batter for each pancake on a hot skillet. This way, I get perfectly fluffy pancakes every time.
The secret to fluffy pancakes is the right mix of liquid and flour. My recipe uses 1 cup of sourdough discard, 1 large egg, and 1 cup of buttermilk. This mix makes the pancakes light and tender, making them irresistible.
Beginner-Friendly Recipe
I love sharing easy recipes, and this sourdough pancake recipe is perfect for beginners. It’s a simple, one-bowl method that anyone can follow. If you’re new to sourdough baking, this recipe is a great place to start.
Simple Ingredients, Delicious Results
Just mix everything in one bowl, and you’re set! The batter comes together fast, making it great for busy mornings.
Customizable Deliciousness
I love how versatile sourdough pancakes are. With customizable recipes, you can create countless flavor variations to suit your taste.
My favorite way to mix things up is by adding fresh berries or chocolate chips to the batter. For a touch of warmth, I sprinkle in a teaspoon of cinnamon. The possibilities are endless!
Pancake toppings take these fluffy delights to the next level. Fresh fruit, a dollop of yogurt, or a drizzle of maple syrup are classic choices. For a savory twist, try scrambled eggs or crumbled bacon on top.
Yield: 10 6-inch pancakes
Preparation time: Less than 10 minutes
Method: Skillet or Griddle
Cuisine: American
The secret lies in the 24-hour fermentation process, which reduces gluten and sugars in the batter. Plus, these pancakes freeze well, making them perfect for meal prep. Just reheat at 350°F for 15-20 minutes, and enjoy!
Sourdough Pancakes: Healthier and More Digestible
I’ve found that sourdough pancakes are more than just a tasty breakfast treat. They’re a healthier alternative to traditional pancakes, packed with nutritional benefits. The fermentation process of the sourdough starter makes these pancakes easier on the digestive system.
Digestive Advantages
The fermentation benefits of sourdough extend to pancakes, making them more digestible. For those with mild gluten sensitivity, sourdough pancakes might be a game-changer. The natural acids in the starter break down glutenous enzymes, potentially easing digestion.
Nutrient-Rich Goodness
Sourdough pancakes are nutrient powerhouses. They’re rich in micronutrients like potassium, folate, and magnesium. The lactic acid in sourdough also boosts antioxidant levels. Plus, these pancakes are a great source of prebiotic fiber, which nourishes beneficial gut bacteria.
A Healthier Choice
I’ve found that making digestible pancakes with sourdough starter is simple and rewarding. The recipe uses about 3 cups of active starter and yields 10-12 pancakes. It’s a fantastic way to use up discard and reap the health benefits. My Son loves these probiotic-rich pancakes, and I feel good knowing they’re easily digestible due to the fermentation process.
Rich in micronutrients
Good source of prebiotic fiber
Higher in antioxidants
Potentially easier to digest for those with mild gluten sensitivity
Sourdough pancakes offer a delicious way to enjoy a healthier breakfast. The fermentation process not only enhances flavor but also boosts nutritional value, making these pancakes a smart choice for the whole family.
Meal Prep and Leftovers
I love making sourdough pancake batter ahead of time. It’s great for busy mornings when I want a tasty breakfast quickly.
Toppings and Serving Suggestions
Sourdough pancakes open up a world of delicious toppings and serving ideas. I enjoy trying out different breakfast combos to keep things fresh. For a classic feel, I like to drizzle warm maple syrup over fluffy pancakes. Fresh berries add color and flavor, making them great for summer brunch.
If you’re into sweets, whipped cream or powdered sugar can take the pancakes to dessert level. Adding caramelized bananas or chocolate chips to the batter makes them a special treat.
Sweet options: maple syrup, honey, jam, yogurt
Fruit choices: bananas, blueberries, strawberries, raspberries
Conclusion
Fluffy sourdough pancakes are a big hit in the homemade pancake world. For sourdough baking fans, this recipe is a no-wait delight. It uses 1 cup of starter discard, reducing waste and adding tang. With 2% baking soda and 3.5% salt, the pancakes rise perfectly and taste great. Just remember, don’t overmix the batter to keep them fluffy.
These pancakes are not only tasty but also versatile. You can add chocolate chips, blueberries, or honey on top. Each pancake has about 160 calories, making them a guilt-free breakfast choice. I think these sourdough pancakes will quickly become a favorite in your breakfast routine.
Sourdough Pancakes
Ingredients
For the overnight ferment
- 1 cup sourdough starter unfed
- 1 cup buttermilk
- 1 cup all purpose flour
- 1 tablespoon light brown sugar
For the batter
- 1 large egg
- 1/4 cup unsalted melted butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
Instructions
- Put the sourdough starter in a large bowl and add the buttermilk, flour, and sugar, then stir to combine.
- Cover the bowl and allow it to rest overnight at room temperature.
- When you are ready to cook the next day, whisk the egg, melted butter and the vanilla extract together in a small bowl.
- Then add the rested overnight batter.
- Add the salt and the baking soda to the batter and mix to combine.
- Use a small ladle to create pancakes on a preheated pan or griddle, flipping them when they are well browned on the bottom.
- Serve immediately and enjoy!
