Quick Sourdough Pancakes

"This is a great way to use some of your starter without waiting overnight. I made about 4 different recipes to come up with this recipe. I added and subtracted till I got the mix that I likes not to thin not to thick. Hubby is hard to please and even he likes it."
 
Download
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Rita1652 photo by Rita1652
photo by elysiajane photo by elysiajane
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
Ready In:
7mins
Ingredients:
8
Yields:
10 pancakes
Serves:
3
Advertisement

ingredients

Advertisement

directions

  • mix flour,baking soda, sugar and salt.
  • add starter,butter.milk and the egg.
  • Mix well - Some lumps are fine.
  • let sit for a minute or two while heating your skillet. I use a cast iron skillet lightly oiled.
  • when pan is hot drop by 1/8 c amounts
  • cook until bubbles appear and then flip after about 45 seconds they are done.
  • remove from pan and serve as you like with syrup or fruit.

Questions & Replies

  1. Is there any specific type of flour I should use? Can I use 100% stone ground whole wheat?
     
  2. Is the starter used right from the fridge or does it need to be fed?
     
  3. When does the sugar go in?
     
Advertisement

Reviews

  1. This is great! Especially if you forget to proof overnight - here's a recipe that doesn't require it. We made it without substitutions and it came out perfectly. Thanks for posting!!
     
  2. I am a huge fan of pancakes and these met all the requirements of deliciousness. Light and fluffy with a mild sourdough flavor (my starter is still a bit young). My 5-year-old wanted to make himself sick eating them and very well could have followed him. I made it as-is and it needs no improvements. Thanks for sharing a wonderful breakfast (and lunch and dinner) treat!
     
  3. This recipe is both delicious and quick. I followed the recipe without substitutions and the pancakes came out fluffy and delicious. This recipe is great for when you have a cup of starter leftover from the bread process and your not sure what to do with it. Thanks
     
  4. I consider myself a good cook, and I make 95% of our meals from scratch... but I could never seem to make good pancakes. Until now. This was the first time my first pancakes looked as good as my last. I used milk kefir instead of the milk, and served with a simple blueberry sauce. The family went nuts over these amazing, fluffy pancakes, and I loved that they didn't require an overnight soak.
     
  5. Perfect! I was looking for something that I didn't need to make an overnight sponge. Thank you!
     
Advertisement

Tweaks

  1. So, first, let me just say DELINCHIOUS, and that these are DEFINITELY the best pancakes in the world, and if you disagree, you would've wished you hadn't!! "OHHHHHH YEAAA!!!!!!" is the only thing you can say when eating these masterpieces.
     
  2. Subbed almond flour, 2 eggs instead of 1, 1/2 cup milk, maple syrup instead of sugar.
     
  3. I used all purpose flour, used 1/2 tsp cinnamon added with dry ingredients. Tsp Vanilla with wet. I substituted buttermilk for milk. Delicious recipe... will make it again! Thank you
     
  4. Add vanilla, orange blossom extract, lemon rind, and in confusion, buttermilk.
     
  5. Added a scant 1/4 tsp of vanilla as we love it in our pancakes and waffles. Delicious!!
     

RECIPE SUBMITTED BY

I collect cookie cutters and cookbooks. If I am having a bad day I usually make cookies. I Have 2 little kids and 1 big one I call hubby.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes