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–+ servings

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.
5 from 2 votes
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Course Breakfast
Cuisine American
Servings 24 pancakes

Equipment

Measure Cup
Tablespoon
Mixing Bowl
Small Bowl
Griddle Pan
Range Oven

Ingredients
  

FOR OVERNIGHT SPONGE:

FOR PANCAKE OR WAFFLE BATTER:

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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