Perfectly Chewy, Traditional Sourdough Pancakes

Chewy, Spongy, 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. This is a treat you don’t want to be missing out on.

My relationship with sourdough is finally mutual after nearly 15 years. So don’t be discouraged if your sourdough doesn’t perform exactly how you wish. When I first started making sourdough bread some of the loaves were bricks. Some were too sour or not sour enough. Some met with untimely demise on the concrete outside my back door! It’s a learning process and sourdough takes practice and patience.

Think of this post as more of a guide and less of a recipe.

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 judgement. Always know that I’m only a few clicks away to answer questions!

This recipe should yield around 12 plate size pancakes or 24 medium size cakes.

4 Cups Organic AP Flour (560 grams)
1 Cup Filtered Water (230 grams)
1/2 Cup Active Sourdough Starter (110 grams)

4 Tablespoons Butter (58 grams)
1/2 Cup Milk (115 grams)
3 Tablespoons Coconut Sugar (30 grams)
4 Eggs
1 Teaspoon Salt (7 grams)

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. Think almost as thick as a muffin batter. Cover with plastic wrap and let this 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. If this is the case proceed with the next steps. If not, you may need some help troubleshooting your starter and I am here to help with that! Just reach out to me.
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. The consistency should be like a typical pancake batter. If it looks thin add some flour 1 Tablespoon at time. If it seems too thick add a little more milk. This is when judgement comes into play. Cover again and let the mixture ferment for at least one hour.

The batter is ready to cook when it starts bubbling again and looks like this.

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 you favorite toppings. Some of our favorites include butter, maple syrup, honey, fresh fruit, and raw whipped cream.

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Perfectly Chewy Sourdough Pancakes

Traditionally Fermented Sourdough Pancakes

Course: Breakfast, Brunch

Cuisine: American, Traditional

Keyword: Fermented, Soaked, Sourdough

Servings: 6

Author: Butter For All

Ingredients

Pancake Starter Batter

• 4 Cups Organic AP Flour 560 grams
• 1 Cup Filtered Water 230 grams
• 1/2 Cup Active Sourdough Starter 110 grams

Secondary Additions

• 4 Tablespoons Butter 58 grams
• 1/2 Cup Milk 115 grams
• 3 Tablespoons Coconut Sugar 30 grams
• 4 Eggs
• 1 Teaspoon Salt 7 grams

Instructions

1. 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. Think almost as thick as a muffin batter. Cover with plastic wrap and let this ferment overnight on your counter, or in the oven with the light on if your house is kept on the cooler side.

2. The next morning: 

   First thing in the morning check on your batter. Hopefully it will have lots of bubbles and a pleasant sour odor. If this is the case proceed with the next steps. If not, you may need some help troubleshooting your starter and I am here to help with that! Just reach out to me. 

   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. The consistency should be like a typical pancake batter. If it looks thin add some flour 1 Tablespoon at time. If it seems too thick add a little more milk. This is when judgement comes into play. Cover again and let the mixture ferment for at least one hour.

   
   

3. 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.

4. Serve your sourdough pancakes with any of you favorite toppings. Some of our favorites include butter, maple syrup, honey, fresh fruit, and RAW whipped cream.