Sourdough Pancakes – Recipe | Inherited Recipes

My grandpa loves telling me about the sourdough pancakes my grandma use to make on their camping trips. She would go hunting with my grandpa to Dixie Meadows in rural Oregon and make sourdough pancakes every morning. He swears they taste better camping! This last year during the pandemic, I took it upon myself to make my own sourdough starter, and when we were able to go camping in late May, I was able to bring sourdough pancakes to our campsite once again. Today is my Grandma’s Birthday, which is why I wanted to share one of her most loved, most cherished, most talked about recipes.

Sourdough pancakes are by far one of my favorite breakfast foods but because of the nature of sourdough, this recipe does take a bit of planning, overnight to be exact. I guarantee these pancakes are so worth it. Not only is the flavor amazing, but the rising bubbles of the active sourdough starter also make these pancakes incredibly fluffy.

Ingredients you will need:

Recipe & Baking Tips:

Sourdough starter! If you do not have a sourdough starter, you can make your own! I followed King Arthur Flour’s guide to make my own starter! If you want to buy a sourdough starter, I have heard great things about this one!

Your sourdough starter needs to be active at the time that you use it in this recipe! Active means the sourdough is nice and bubbly! This is what my active sourdough starter looks like:

Eggs! in the recipe it will tell you to separate the eggs and the egg whites. This is because whipping the egg whites, will help create an extremely fluffy pancake. The egg white does not need to be stuff peaks, they are good to go when they are no longer translucent, and start to look more white. But the longer you whisk, the fluffier the pancakes!

Prep! Because sourdough is a natural leaven, it does take longer to rise, and create those bubbles and trademark sourdough flavor. Because of this, the recipe needs to be started the night before you want to eat them, so it does take a smidge of planning ahead. But other than a little planning this is a very easy recipe to make!

Cooking the pancakes: my grandpa taught me how to make pancakes, and the perfect trick in telling if they are ready to be flipped! You will know they are ready when little bubbles begin to rise, looking like this:

As you can see in this photo, little bubbles are starting to form! Wait until a few more come up, and the pancakes are ready to flip!

Another tip, if you want pancakes that have a little bit of a crispy exterior, put a small amount of oil in the pan, and it will give a crispy exterior!

How to make Sourdough Pancakes

1. Take 1 cup of active sourdough starter and add the flour and warm water into a big bowl. Mix to combine, and cover with foil or plastic wrap and let it sit in a warm spot overnight. I like putting mine under the microwave light, as the light gives off the slightest and perfect amount of warmth. (remember to feed your starter again!)
2. The next morning, take out 1 cup of the mixture and discard it. Add to the batter the baking soda, salt, sugar, oil, and egg yolks.
3. Whip the egg whites in a separate bowl until no longer translucent, start to have bubbles, and can hold their shape a bit. Then add the egg whites to the batter, folding them gently. Let the batter sit for 30 minutes before cooking
4. Cook with oil or butter in a hot skillet, then top with your favorite pancake toppings!

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Sourdough Pancakes

Prep Time 1 day day 30 minutes minutes

Sourdough pancakes turns breakfast into a party! Not only is the flavor amazing, but the rising bubbles of the active sourdough starter also make these pancakes incredibly fluffy.

Equipment

• Nonstick skillet

Ingredients

The night before

• 1 cup sourdough starter
• 2 ½ cups flour
• 2 cups warm water

The next morning

• ½ tsp baking soda
• 1 tsp salt
• 1 Tbs sugar
• 2 Tbs oil (canola oil or olive oil )
• 2 eggs (yolks and whites seperated)

Instructions 

The night before

• Take 1 cup of active sourdough starter and add the flour and warm water into a big bowl. Mix to combine, and cover with foil or plastic wrap and let it sit in a warm spot overnight. I like putting mine under the microwave light, as the light gives off the slightest and perfect amount of warmth. (remember to feed your starter again!)

The next morning

• The next morning, take out 1 cup of the mixture and discard it.
• Add to the batter the baking soda, salt, sugar, oil. Seperate the egg yolks and egg whites, add the egg yolks to the batter.
• Whip the egg whites in a separate bowl until no longer translucent, and they will start to have bubbles, and can hold their shape a bit. Then add the egg whites to the batter, folding them gently.
• Let the batter sit for 30 minutes before cooking cook with oil or butter in a hot skillet, then top with your favorite pancake toppings!

Notes

I like these pancakes with syrup. They already have so much flavor, but they can be enhanced with syrup, berry syrup, powdered sugar, or your favorite topping!

Course: Breakfast

Cuisine: American

Keyword: pancakes, sourdough, sourdough pancakes

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