What makes this sourdough pancake recipe unique?
My technique uses a thick batter made of flour, water, and sourdough starter. This dense batter ferments overnight at room temperature. The next morning you will add the additional ingredients and continue fermenting the batter until it’s bubbly.
Chewy, Fluffy, Light, and Puffy
These are just some of the ways to describe these irresistible sourdough pancakes.
If you don’t have a sourdough starter going you better get on that ASAP! These real fermented sourdough pancakes are a treat you don’t want to be missing out on.
This special technique allows you to make pancakes without any leavening besides the wild yeast in your sourdough starter.
Think of This Recipe as a Guide
I’ve found that with the many variables of sourdough, following someone else’s recipe is almost impossible. I will try my best to describe things and give examples, but in some cases you will have to use your judgment. Always know that I’m only a few clicks away to answer questions!
Pancake Starter Batter
- 560 grams (4 cups) organic all-purpose flour
- 460 grams (2 cups) filtered water
- 125 grams (1/2 cup) active sourdough starter at 100% hydration
- 64 grams (4 tablespoons) butter
- 115 grams (1/2 cup) milk
- 30 grams (3 tablespoons) coconut sugar
- 4 eggs
- 7 grams (1 teaspoon) salt
The Night Before
- In a big ceramic or glass bowl mix the flour, water, and starter into a sticky, thick batter. Depending on the consistency of your starter you may need to adjust the flour or water measurements. It should be almost as thick as a muffin batter. Cover the bowl with plastic wrap and let the batter ferment overnight on your counter, or in the oven with the light on if your house is kept on the cooler side.
The Next Morning
- First thing in the morning check on your batter. Hopefully it will have lots of bubbles and a pleasant sour odor.
- Melt the butter and whisk it with the milk, sugar, eggs, and salt. I like to use a glass measuring cup for this step. Slowly incorporate the butter mixture into the fermented flour mixture. Whisk until the mixture is smooth and evenly distributed. This will take some elbow grease! The consistency should be like a typical pancake batter. If it looks thin add some flour, 1 tablespoon at a time. If it seems too thick, add a little more milk. This is when judgment comes into play. Cover the bowl again and let the mixture ferment for at least one hour.
- Preheat your griddle over medium heat (I use a cast-iron griddle and season it with a light coating of coconut oil). Cook your pancakes to golden brown.
- Serve your sourdough pancakes with any of your favorite toppings.
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