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Sourdough Pancakes

Cloudlike cakes, with an enticing nutty undertone, are baked on a hot buttered griddle then wait patiently for a creamy pat of butter and a pour of warm maple syrup. This takes sourdough in an entirely different direction and it’s one road worth traveling!
Cook Time 10 minutes
Course Breakfast, Brunch
Servings 10 to 12 five inch pancakes

Equipment

  • Large glass or metal bowl, about 3 to 4 quarts in volume for the starter
  • Electric griddle

Ingredients
  

  • For the sourdough starter:
  • 2 tablespoons plus 1 teaspoon sugar, divided
  • 2-¼ teaspoons active dry yeast, one package
  • 2-½ cups very warm water, between 105-degrees and 110-degrees
  • 1 cup instant nonfat dry milk powder
  • 4 cups flour
  • To maintain the sourdough starter:
  • 1 cup flour
  • 1 cup milk
  • ¼ cup sugar
  • To make the pancakes:
  • 1 cup sourdough starter
  • ½ cup milk
  • 1 cup flour
  • 1 extra-large egg
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1-½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • Butter and warm maple syrup for serving

Instructions
 

  • To make the sourdough starter:
  • Stir together 1 teaspoon of the sugar along with the yeast in the warm water. Set aside to let the yeast proof for about 10 minutes.
  • Pour the proofed yeast into a large glass or metal bowl, about 3 to 4 quarts in volume. Add the milk powder, stirring to dissolve.
  • Add the flour, 1 cup at a time, blending in until very smooth.
  • Loosely cover the bowl with plastic wrap and set it in a warm place free from drafts or cool air. Stir the starter several times the first day. Leave it resting at room temperature for 3 to 4 days before using it, then transfer the starter to a smaller container and keep it in the refrigerator.
  • To keep the sourdough starter active, once a week add the 1 cup of flour, 1 cup of milk and ¼ cup sugar. Let it rest at room temperature for about 6 to 8 hours or until it starts to bubble again. Then return the starter to the refrigerator. Don’t bake with the starter the same day you “feed” it, give it a day or two to develop the flavors.
  • To make the sourdough pancakes:
  • The night before you plan on cooking the pancakes, stir together 1 cup of the sourdough starter along with the milk and the flour. Loosely cover and leave standing at room temperature overnight, or at least 12 hours.
  • In a separate bowl whisk together the egg, sugar, vegetable oil, baking powder, and baking soda plus the kosher salt.
  • Pour into the sourdough mixture and stir just until combined. The batter will be spongey and light in texture.
  • Heat a nonstick griddle to 350-degrees or if you’re using a skillet, use medium heat. When a drop of water “dances” on the griddle you’re ready to cook. (Thanks to my Mom for this tip!)
  • Brush the griddle with a light coating of melted butter then using a 2” ice cream scoop or small ladle drop the batter onto the griddle. Keep in mind the batter will puff up slightly and spread so make certain to leave room to flip.
  • Cook until the batter has “bubbles” all over the top and the bottom is golden brown, about 3 to 4 minutes. Then flip and continue cooking for another 2 to 3 minutes or until golden.
  • Serve with butter and warm maple syrup.

Notes

There's definitely some preplanning involved in making anything sourdough. But your time will be greatly rewarded!