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Sourdough Pancakes
Olive
Sourdough discard makes this pancakes tangy and soft. Prepare the sponge the night before and everything will be a breeze the next day.
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Course
Breakfast
Cuisine
American
Servings
24
pancakes
Equipment
Measure Cup
Tablespoon
Mixing Bowl
Small Bowl
Griddle Pan
Range Oven
Ingredients
1x
2x
3x
FOR OVERNIGHT SPONGE:
2
cups
All Purpose flour
241 grams
2
tbsp
Sugar
28 grams
2
cups
Fresh Milk
454 grams
1
cup
Sourdough Starter
unfed or discard / 227 grams
FOR PANCAKE OR WAFFLE BATTER:
Overnight Sponge
use all
2
pcs
Eggs
4
tbsp
Butter
melted / ¼ cup oil
¾
tsp
Salt
1
tsp
Baking Soda
1
tsp
Vanilla Extract
Instructions
TO MAKE OVERNIGHT SPONGE:
Stir down your refrigerated starter, and remove 1 cup (227g).
Note:
This is a good opportunity to feed the remainder, if necessary.
In a large mixing bowl, stir together the 1 cup (227g) unfed starter, flour, sugar, and fresh milk.
Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
TO MAKE PANCAKE OR WAFFLE BATTER:
In a small bowl or mixing cup, beat together the eggs, and oil or butter.
Add to the overnight sponge.
Add the salt and baking soda, stirring to combine.
The batter will bubble.
Pour batter by about 4-5 tablespoons onto your preheated greased griddle pan.
Cook until you see bubble forming and the edges are set then flip pancakes to cook the other side for another minute or until it's nicely browned.
Serve immediately, to ensure crispness.
Or hold in a warm oven till ready to serve.
Keyword
breakfast pancakes, easy sourdough bread recipe, soft and light pancakes, sourdough discard chocolate chips pecan cookies, sourdough pancakes
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