I’ve posted before about my family’s love of all things sourdough. If your family is like mine then they should love these sourdough pancakes. They are another great use for when you feed your sourdough starter and don’t know what to do with the starter you remove. You get the batter started the night before to give it time to enhance the sour flavor. I like serving this up either with fruit in the batter or with apple syrup.
Pancakes are a weekend staple for us. I usually make up a double batch and stick the leftovers in a plastic ziploc bag so we can enjoy them throughout the week. Doing this gives us some variety to our breakfasts so my kids don’t end up eating cereal every day. Plus, having a freezer full of easy breakfast options gives me piece of mind and saves my sanity on those days where I just can’t handle making anything. And I love having variety and now we have the trifecta of waffles, English muffins, and pancakes.
- 1 cup whole wheat flour
- 1 cup white flour
- ½ cup sourdough starter at room temperature
- 2 cup lukewarm buttermilk
- 2 lg eggs
- ¼ cup milk
- ¼ cup canola oil
- 2 Tbsp. Sugar
- 1 tsp. Baking soda
- ½ tsp salt
- Combine whole wheat flour, white flour, starter, and buttermilk in a medium sized bowl, stir until blended. Cover with plastic wrap and let stand at room temperature for 45 minutes or refrigerate overnight (again I recommend refrigerating overnight).
- Combine eggs, milk, and canola oil in a large bowl. Add buttermilk mixture and stir until blended. Stir in sugar, baking soda, and salt. Let stand 5 minutes.
- Drop batter by ¼ cup onto a hot griddle, greased of desired. Cook until tops are bubbly and beginning to dry. Flip and cook until other side is also browned.
- My favorite is topping is a warm fruit compote or fruit syrup.