Sourdough Pancakes
These fluffy, tangy pancakes are made with a simple mix of sourdough starter, flour, eggs, buttermilk, and a touch of sweetness. Perfect for breakfast or brunch, they bring a delightful healthy twist to the classic pancake with their unique flavor and airy texture.
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!
Notes
Want extra sour? Let the overnight batter ferment for two days!