The Best Sourdough Pancakes!

I predict that there will be more sourdough in your future! Did you catch last week's post on how to make sourdough starter? It's been so fun! You know what was more fun? Having to facetime my dad and tell him how to feed the starter properly while I was away. LOL. 

"What do you mean discard half of it?"
Throw half the starter away in the trash, dad.
"Throw it away...? Why? And I need to feed it?"

It took some practice, but he kept the little baby alive. When I got home, I instantly wanted to use it in the morning before Tad woke up. I didn't realize that there were so many wonderful things you could make with sourdough starter other than a loaf of bread! Yes! I decided to make my sourdough pancakes recipe for him, and we both sat in the rising sunlight, munching on pancakes, and smiling at each other after time spent missing the other. It was really special... and then he told me, "Mom, go away." I am officially embarrassing. 

INGREDIENTS |

  • 1 cup sourdough starter
  • 1 cup whole milk
  • 2 cups flour
  • 2 eggs
  • 4 tbsp melted butter
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla

RECIPE |

  1. Combine all ingredients in a bowl, in the order written, and whisk together until you form a dough. I would add in half the milk first, as your starter might be more or less runny than mine, and see how you like the consistency. If your mix is too thick to spread like a normal pancake batter, add the rest of the milk. This always happens to mine!
  2. Heat a skillet over medium heat. Place a scoop of batter upon the hot pan and let cook until bubbles begin to form, about 2-4 minutes. Flip and cook another 1-2 minutes, or until the sides appear cooked through. Check the center on a couple to make sure it's not doughy. 
  3. Enjoy with a dollop of farm fresh butter and raw honey!

Notes

There are so many wonderful things about these pancakes besides how perfect they look after cooking on a skillet! I love that you don't need to grease the pan before cooking them. When we used to use the boxed pancake mix, you always needed to spray with cooking spray or butter before cooking. Because these have a generous amount of melted butter in them, they don't stick to the skillet at all! It's so nice. There's not this huge mess of cutting out fresh butter. 
You'll want to try these with honey instead of maple syrup. We were out of maple syrup, which can become so expensive, so I decided to use a little honey to sweeten. Oh, wow! I was so surprised at how much I loved it. Jill ended up trying it as well, and she was hooked. Now she will only eat pancakes with honey. It's the best! 
I also noticed that these pancakes cook quickly but hardly burn, like at all. I kept them on the skillet for a good amount of time, finding that they were already cooked but hardly browned. So cook a little longer if you want the golden, crispy sides, but they do cook really fast. 

I hope you enjoy! These are my new favorite breakfast treat, and they're so easy to whip up when you have your starter sitting on your counter. It's the perfect way to use spent starter in the morning without having to toss it. The best part? You can stick these in the FREEZER! I know! This recipe always makes way too many for our small family, so I package them all up in a freezer bag and stick them in there for breakfast the rest of the week. When I'm ready to eat one, I put it in my toaster, and it's just as easy as eating an Eggo, but without the nasty processed part. This is such a lifesaver for busy mornings! (:

xoxo Kayla