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. I love having variety and now we have the trifecta of waffles, English muffins, and pancakes. The sponge is best made the night before but can be made the morning of if needed.
- 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.