Sourdough Pancakes with a Twist

This hearty sourdough pancake recipe has become my weekend breakfast tradition, transforming ordinary mornings into memorable family gatherings. The tangy notes from the sourdough discard elevate these pancakes beyond the basic breakfast fare, creating fluffy pillows with perfectly crisp edges that my family requests week after week.

I developed this recipe during a particularly cold winter when I was looking for ways to use my sourdough starter overflow. One taste of these tangy, fluffy pancakes and my Saturday morning routine was forever changed. Even my pickiest eater asks for seconds!

Ingredients

• 2 eggs: provide structure and richness for a tender texture
• 1 cup sourdough discard: adds that distinctive tangy flavor that makes these pancakes special
• 2 tbsp coconut sugar: offers a gentle sweetness without being overpowering
• 1 1/2 cup milk: creates the perfect batter consistency
• 1 tsp vanilla extract: enhances the overall flavor profile
• 1 3/4 cups all purpose flour: forms the foundation of your pancakes
• 1/2 tsp salt: balances the sweetness and enhances the sourdough flavor
• 1/2 tsp baking powder: works with the sourdough to create perfect lift
• 1/2 tsp baking soda: reacts with the acidity in the sourdough for extra fluffiness
• 1/2 tsp cinnamon: adds a subtle warmth that complements the tanginess

Step-by-Step Instructions

Prepare The Wet Ingredients:

In a medium mixing bowl, thoroughly whisk together eggs, sourdough discard, coconut sugar, milk, and vanilla extract until smooth and well incorporated. The consistency should be relatively thin at this stage, but the discard will add a slight thickness compared to traditional pancake batter.

Incorporate The Dry Ingredients:

Add all purpose flour, baking soda, baking powder, salt and cinnamon to your wet mixture. Whisk gently until just combined, being careful not to overmix. Some lumps are actually desirable here they will create little pockets of tenderness in your finished pancakes. The batter should now be thick but pourable.

Prepare Your Cooking Surface:

Heat your skillet over medium to low heat for 2 to 3 minutes until thoroughly warmed, then add a pat of grass fed butter. Allow the butter to melt completely, coating the surface. The proper temperature is crucial for achieving that golden exterior while ensuring the inside cooks properly.

Cook The Pancakes:

Using a 1/4 cup measure, pour batter onto the heated surface, allowing adequate space between pancakes. Watch patiently for bubbles to form around the edges and across the surface, approximately 1 to 2 minutes. Once those bubbles pop and leave tiny holes, immediately flip the pancake with a thin spatula.

Finish And Serve:

Cook the second side for just 30 seconds to 1 minute more until golden brown. Serve immediately on warmed plates with a generous pat of butter, pure maple syrup, and fresh seasonal fruit for the ultimate breakfast experience.

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The sourdough discard is truly the star ingredient here. I discovered that using discard that's been in the refrigerator for 3 to 5 days produces the most complex flavor profile. My family particularly loves when I make these on lazy Sunday mornings with discard from Wednesday's feeding, paired with fresh berries from our local farmers market.

The Science Behind Sourdough Pancakes

What makes these pancakes so special is the beautiful chemical reaction between the acidic sourdough discard and the alkaline baking soda. This reaction creates carbon dioxide bubbles that get trapped in the batter, resulting in exceptionally light and fluffy pancakes. The tanginess of the sourdough also activates your taste buds differently than traditional pancakes, making each bite more complex and satisfying without needing excessive sweeteners.

Make It Your Own

While this recipe stands perfectly on its own, it also serves as an excellent base for customization. For chocolate lovers, sprinkle dark chocolate chips directly onto the uncooked surface after pouring the batter. Fruit enthusiasts might add fresh blueberries, thinly sliced bananas, or diced apples and a touch more cinnamon. For a savory twist, omit the sugar and vanilla, add chopped herbs and serve with a dollop of sour cream and chives.

Troubleshooting Pancake Problems

If your pancakes aren't developing that signature golden crust, your pan likely isn't hot enough. The butter should sizzle gently when added to the pan. On the flip side, if they're browning too quickly before cooking through, reduce your heat slightly. For thicker pancakes, let your batter rest for 10 minutes before cooking, allowing the flour to absorb more liquid. If they're spreading too much, add an extra tablespoon or two of flour to achieve the perfect consistency.

Frequently Asked Questions

→ How can I make my pancakes more flavorful?

Add mix-ins like chocolate chips, blueberries, or a pinch of nutmeg to enhance the taste of your pancakes.

→ Why are my pancakes not cooking evenly?

Ensure your skillet is properly preheated and evenly coated with butter or oil before adding the batter.

→ Can I use a different sweetener?

Yes, you can substitute coconut sugar with honey, maple syrup, or granulated sugar according to your preference.

→ How do I know when to flip the pancakes?

Look for bubbles on the edges of the pancakes. Once they pop and the edges appear set, flip and cook for another 30 seconds to 1 minute.

→ Can I make the batter ahead of time?

It's best to prepare the batter just before cooking for the fluffiest results. If needed, you can refrigerate it for a few hours.