Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Metric
US Customary
Smaller
Normal
Larger
Print Recipe
4.80
from
10
votes
Sourdough Pancakes
This recipe makes fluffy American pancakes made with sourdough discard.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Fermentation
12
hours
hrs
Total Time
12
hours
hrs
35
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Keyword:
amecian pancakes, brioche sourdough
Servings:
12
pancakes
Calories:
134
kcal
Author:
Sune Trudslev
Equipment
pancake pan
medium rosti bowl
medium rosti lid
whisk
Ingredients
Pre-ferment
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
Batter
2
eggs
For vegan pancakes just drop the eggs
50
g
buter
¾
tsp
fine salt
1
tsp
baking soda
Metric
-
US Customary
Instructions
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, drop the eggs.
Then add
50g
/
3½ tbsp
melted butter, oil or vegetable butter. Mix until combined.
Add the pre-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 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. Enjoy!
Video
Nutrition
Serving:
90
gram
|
Calories:
134
kcal
|
Carbohydrates:
20
g
|
Protein:
4
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Sugar:
2
g