For many people Sunday morning is the day where you have a really scrumptious and delicious breakfast. There are many choices for delicious breakfast foods. Bacon, eggs, baked beans, cereals, yoghurt, waffles, cheese, bread, fruit, juices, cold cuts, but the best of all, in my humble opinion is the fluffy American pancake. This is my recipe for sourdough pancakes.
Pancakes are wonderful. Fluffy on the inside, brown and caramelized on the outside. They are by themselves not very sweet and pair well with something sweet, something meaty and something salty making them possibly the greatest breakfast ever invented.
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When you say pancakes, people probably have their regional version of this delicious food in the minds, which is probably not the same as yours.
In Denmark we eat pancakes as the French, very thin crêpes.
We also eat pancake balls also known as æbleskiver.
In this recipe today I am showing you how to make the American pancake in a version made with sourdough discard.
The batter in this sourdough pancakes recipe
|Total weight||1190 grams|
|Yield||12 small or 6 large pancakes|
All of the flour in the recipe will be in the pre-ferment, which means you will get a lot of developed taste.
The reason we use a pre-ferment is to avoid a sour taste in the pancakes, since you discard could have been standing around in the fridge for weeks or even months could have become very sour.
In the pre-ferment we use buttermilk instead of water to enrich the dough.
If you don’t have buttermilk you can use 500g regular or plant based milk and mix it with 2 tablespoons of white vinegar. Don’t worry, it won’t taste like vinegar.
Leave on the counter for 5 minutes after mixing and you have a makeshift buttermilk.
The batter is enriched with butter and eggs, which gives a luxurious and soft crumb of the pancakes and also makes for a superior taste.
If you want to make the pancakes vegetarian you can use either vegetable oil or a plant-based butter.
If you want to make the pancakes vegan you can omit the eggs. They’ll be a bit less rich in taste, but still very tasty.
If you want to play around with the formula, change quantity or other things, you can do so here in my Bread Calculator.
Conclusion of this sourdough pancakes recipe
What are the takeaways from this sourdough pancakes recipe.
- Light and fluffy pancakes
- Wonderful well-fermented taste
- Deliciously enriched flavor and feeling
- Deeply caramelized crust
That’s really all I could ever wish for a pancake that I’d wanna eat.
Please share this recipe for sourdough pancakes on social media
This is my recipe for sourdough pancakes. If you like the recipe please consider sharing it with like-minded pancake and/or sourdough lovers on social media.
If you make it and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.
- 250 g all-purpose flour
- 30 g sugar
- 250 g sourdough starter
- 500 g buttermilk Alternatively regular or plant-based milk and 2 tbsp. vinegar
- 2 eggs For vegan pancakes just drop the eggs
- 50 g buter
- ¾ tsp fine salt
- 1 tsp baking soda
Mix the pre-ferment
- The night before mix 250g/2 cups all-purpose flour, 250g/2 cups sourdough discard, 30g/2 tbsp sugar, and 500g/2 cups buttermilk.
- If you don't have any buttermilk you can mix regular or plant-based milk with 2 tbsp white vinegar.
- Leave covered at room temperature the night over.
Mix the batter
- In a medium mixing bowl add 2 eggs. For vegan pancakes, just drop the eggs.
- Then add 50g/3½ tbsp melted butter, oil or vegetable butter. Mix until combined.
- Add the per-ferment, 1 tsp baking soda, and ¾ tsp fine salt and mix.
- The batter should bubble up.
Make the pancakes
- Heat a small or medium cast-iron pan to medium heat.
- Melt about a teaspoon of butter and distribute it on the pan.
- Pour some batter on the pan and let it cook until the top is full of holes and it's slightly cooked.
- Flip the pancake and let it cook until the other side is browned.
- Put the pancake on a small plate and put a small piece of butter on top.
- Continue until all of the batter has been turned into pancakes.
I am crazy about food, cakes, snacks and everything in between. I love to do tons of experiments to find the best recipe, so that you don’t have to.