Sourdough pancakes made with a portion of your sourdough starter that you would otherwise discard. These pancakes are light and fluffy with just a hint of sweetness. This is one of the most delicious ways to use your extra sourdough starter. Update: This recipe has buttermilk in the overnight sponge. Just like my grandma used to make them, and how I've always enjoyed them.While I personally continue to prepare them this way, I must note that leaving dairy out overnight goes against typical food safety recommendations. If that makes you uncomfortable, I have provided an alternative recipe in a downloadable PDF below the recipe card in the post.
1cupsourdough starteryou can use active starter or discard for this recipe; 240 grams
1 ½cupsbuttermilk340 grams
1 ½cupsall-purpose flour180 grams
2tablespoonsgranulated sugar
In the Morning:
6tablespoonsbuttermelted
2large eggs
¾teaspoonsalt
¾teaspoonbaking soda
¾teaspoonbaking powder
Instructions
The night before (sourdough sponge):
Mix the sourdough starter, buttermilk, flour, and the sugar in a large bowl. Cover with plastic wrap and let sit on the countertop overnight.
In the morning finish the pancakes:
Preheat your skillet.
Stir in the melted butter, eggs, salt, baking soda, and baking powder. Fold into the batter until well combined.
Pour ¼ to ½ cup of batter onto the preheated skillet and cook for 1 to 2 minutes until it starts to bubble then flip the pancake and cook for 1 to 2 more minutes until it is golden brown.
Video
Notes
Measuring your starter: If you're using a measuring cup, give your starter a good stir before measuring. If you're using a scale, no stirring needed.Starter or discard: This recipe works with active starter or discard, so it’s a great way to use up whatever you have on hand.Buttermilk note: If you’d rather not add buttermilk to the overnight sponge, there’s an alternative version in the downloadable PDF just below the recipe card.If you’re looking for another way to use your starter, I also have a recipe for sourdough banana pancakes