Sourdough pancakes are the best kind of pancakes. Hands down! They are soft with a little tang and perfectly delicious with a sweet syrup.
Sourdough pancakes and I go way back. Family brunches were a common occurrence during my childhood and those included, you guessed it sourdough pancakes! The smell of them can still take me back to sitting around the table immersed in laughter and the slight bumping of the Glenn Miller Orchestra in the background. My mom still plays big band era music at every brunch in honor of my grandparents.
Speaking of my grandparents, my relationship with sourdough goes farther back then just my childhood. My grandparents were the original brunch hostesses until my mom took over after my grandmother passed.
They passed down their sourdough starter to their kids, who then passed it down to the next generation; me and my cousins. I didn’t just grow up enjoying sourdough pancakes, sourdough is practically in my blood.
Like most family gatherings there are traditions that we still practice today, but we have some specific ones around the pancakes. Like feeding the reject pancakes to the family dog or having the best syrups in different flavors like blackberry or currant berry and my mom swears she can tell what the weather will be while mixing the batter.
These pancakes aren’t just a classic breakfast treat, but a warm reminder of home with memories in every bite. Not to mention, they are absolutely the best pancakes you will ever have. A bold statement, I know but I guarantee it.
Sourdough pancakes are like no other pancake. They are thin, like a Frisbee but they pack an amazing punch. They have a bit of a bready texture and a slightly tangy taste that is perfectly paired with sweet syrup.
Last week I posted everything you need to know to have and maintain a sourdough starter which you will need to make these pancakes. There is also a little prep that needs to take place the day before you plan to make the pancakes. Good thing is, it’s super easy. Hard thing is, you have to remember to do it. Thank goodness for reminders.
Dust your pancakes with a little powdered sugar and top with berries for a really amazing breakfast. Also, this recipe makes a good amount of pancakes, so if you are not feeding your entire extended family, save the leftovers! Use them for a quick breakfast the next day by spreading peanut butter on them and folding into a little pancake sandwich. Pop in the microwave for 10 seconds to warm up. Yum!
- If you like your pancakes a little sweeter, add a little more sugar to the batter. You can also add a little sugar (just a little!) to your starter when you put it back in the refrigerator. This will make the next batch of pancakes a little sweeter.
- Brush the griddle lightly with oil while heating up. As soon as the griddle starts to smoke it is ready. If you are making bacon to go with your pancakes, brush the griddle with bacon grease instead of oil.
- The pancakes will cook pretty quickly so don’t take your eye off them. Once the batter starts to bubble and the bubbles are bursting, it is ready to flip.
- While you are cooking the pancakes, have an ovenproof dish in the oven on low heat to put the done pancakes. This will keep them warm until you are ready to eat.
- If you want whole-grain waffles simple substitute wheat flour for all-purpose flour.
- You make these pancakes any size you want. I use a 1/3 measuring cup but you can make them smaller or bigger if you prefer.
- Add a little more flour if you want the pancakes to be fluffier.
- And last but not least, my mother’s weather trick. When you are adding the baking soda and salt notice the consistency of the batter. If it is thicker then it will be cloudy, if it is thinner it will be clear. This isn’t an exact science just an interesting family trick.
- 1 1/2 cup sourdough starter
- 2 1/2 cups lukewarm water
- 3 cups flour
- 1/4 cup sugar
- 3 eggs
- 1/2 cup melted butter
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- The day before you want to make the pancakes, take your sourdough starter out of the refrigerator and place on the counter.
- In the evening pour the starter into a large bowl and add the lukewarm water and flour. Mix until combined, don't worry about lumps. Cover and place in a warm area overnight.
- In the morning, remove 1 1/2 cups of sourdough (your starter) and put it back in your starter container and place back in the refrigerator.
- Add the sugar, eggs, and melted butter into the sourdough batter and stir well until combined.
- Add the baking soda and salt and whip until combined.
- Heat a waffle iron until hot and spray with cooking oil.
- Using a 1/3 measuring cup pour batter over a hot griddle or skillet. When the batter begins to bubble, flip the pancakes. Cook for another 1-2 minutes and remove. The pancake should be golden brown.