BLUEBERRY SOURDOUGH PANCAKES FOR MY FAMILY OF 13❤️ BACK-TO-SCHOOL, BREAKFAST, HOMESCHOOL MOM!!
Welcome to my channel! Today, I am excited to share a delicious recipe - Blueberry Sourdough Pancakes! Perfectly fluffy, bursting with juicy blueberries, and a touch of tanginess from the sourdough, these pancakes are an absolute treat for breakfast.
As a homeschool mom preparing for back-to-school season, I always strive to create delightful dishes that fuel my family's energy and keep them ready to tackle a day of learning. With my brood of 13, I need to make meals that are delicious and nutritious.
These Blueberry Sourdough Pancakes have become a beloved breakfast staple in our household. The combination of wholesome ingredients and incredible flavors makes them a real crowd-pleaser. Plus, the added antioxidant-packed blueberries provide a burst of freshness that everyone loves. Preparing these pancakes is a breeze! You could also prepare these on the weekend (or your day off) and freeze them for later use!
Sourdough is a fascinating science project in itself! Explaining the science behind sourdough fermentation to my kids while enjoying a delicious breakfast is a win-win situation. Whether you're homeschooling or not, these Blueberry Sourdough Pancakes are the ideal way to kickstart any busy day.
Join me in the kitchen as I whip up these delicious Blueberry Sourdough Pancakes for my amazing family of 13.
Here is what you will need
3 Cups of Sourdough Starter
4 Cups of Milk
6 Tbsp. Honey
4 Tbsp. Vanilla extract
12 Tbsp. Melted Butter
8 Cups All-purpose Flour
8 Eggs
4 tsp. Baking Soda
4 tsp. Baking Powder
4 tsp. Sea Salt
2 Cups Blueberries (opt)
3 Cups of Extra Milk to thin the batter AFTER RESTING!
Directions
Step 1. Add your Sourdough Starter, Milk, Honey, Vanilla, Melted Butter, and Flour to a large bowl and mix until well combined.
Step 2. Allow the batter to rest for 20 minutes at room temperature (you could also let it rest overnight)
Step 3. When you are ready to make your Pancakes, add the Eggs, Baking soda, Baking powder, Salt, and Extra Milk, if needed, to the batter and stir using a hand mixer until everything is well combined.
Step 4. Add your Fresh Blueberries and, using a spatula, fold in your Blueberries
Step 5. Preheat your skillet and lightly grease it with Butter. Once your skillet is hot, scoop a 1/2 Cup of batter onto the griddle.
Step 6. Cook your pancakes until golden brown on each side, flipping as needed.
Step 7. Once your Pancakes are fully cooked, serve with your choice of toppings. We did Blueberry Compote, Butter, and Turkey Bacon on the side.
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Sourdough Pancake Recipe | Using Fed or Unfed Starter
Today I am sharing my recipe for Sourdough Pancakes from the blog. Sourdough Pancakes are simple to make and you can use either fresh or unfed starter to make these depending on how fermented you want your batter to be. Do a long ferment for a more tangy flavor or use fresh from the fridge either way they are delicious and simple to make.
For the full recipe and printable recipe card head over to:
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Sourdough Pancakes Recipe
Our favorite sourdough pancakes recipe is simple to whip up with just a few basic ingredients. Add toppings, like blueberries or chocolate chips to make them an extra special weekend morning treat.
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Everything You Need To Know About Cooking with Cast Iron:
If you have been hanging around the old farmhouse a while, you know how I loooove my sourdough starter. I have been nurturing it for over six years now.
I use it to make English muffins, pizza crusts, sourdough skillets (recipe coming soon), even doughnuts! But, you know what I make with it more than anything else? Pancakes. Deliciously fermented, fluffy, crisp around the edges, sourdough pancakes.
If that's so, why pray tell has it taken you so dang long to post the recipe??, you might ask.
I must admit, I have no excuse. I just never got around to it. Several people on Youtube and Instagram stories asked me about my pancake recipe. Your promptings finally kicked me into gear.
So, here it finally is my friends. Our sourdough pancake recipe. The one I have made every Saturday morning for probably like six years now.
Now, if you have been making recipes with sourdough starter, you may know that usually there is a waiting time to allow for fermentation, like in my sourdough English muffin recipe.
But, the wonderful thing about this recipe is there is no wait. You just need to have two cups of fed starter on hand. It doesn't even have to be room temperature. You can pull your glass bowl of starter out of the fridge, and as long as there is at least two cups of starter, you are good to go!
Now, this is of course assuming that you fed your starter and allowed it to ferment a little before you put it away last time. If you just stirred the flour and water in, and popped it into the fridge straightaway, it will need a little fermenting time.
And if this is all a bunch of jibberish, make sure to visit my post on all the benefits, how to, and why do (just made that up) of sourdough, in this post.
Our Sourdough Pancake Recipe Ingredients
2 cups fed Sourdough Starter
2 eggs
1/4 cup melted coconut oil
2 tablespoons honey
1/2 teaspoon salt
1 teaspoon baking soda
Coconut oil for frying
Our Sourdough Pancake Recipe the Process
Although it certainly isn't a requirement for sourdough pancake makin', I prefer using cast iron. If you are brand new to cast iron cooking visit this post all about it.
To ensure the cakes don't stick, you will need to follow two rules.
Preheat the skillet before letting the batter hit it.
Only flip the pancake one time.
Mix the starter, eggs, coconut oil, honey and salt in a glass bowl. Add the baking soda last, and watch the starter foam up. That's my favorite part. :)
I like my sourdough pancakes to have that crispy fried edge. To do this, I start by preheating a tablespoon of coconut oil in my skillet.
After it is hot enough o produce a sizzle, I pour a ladle full of batter right onto the hot oil. At this point, I turn the stove down a bit so that the pancake has a chance to cook through without the bottom burning. Remember that flip only one time rule.
After the top is nice and bubbly, give it a little flip.
Allow it to cook another 30 seconds on the other side.
Repeat. Repeat.
If we plan to add blueberries and chocolate chips, we like to put them on the uncooked side while the cakes are cooking. I find that if the chocolate actually makes contact with the skillet, they tend to stick. This is why I don't stir them into the batter. Same goes for blueberries.
This little barefoot girl is my official kitchen helper. When I am through most of the batter, she likes to use the rest to make little pancakes for her dolls.
Music: Morning Mandolin by Chris Haugen
Sourdough Pancakes and Sourdough Waffles In One Recipe!
Learn how to make easy sourdough pancakes and sourdough waffles with one recipe! You'll love using your sourdough discard for light and fluffy pancakes and crispy, chewy waffles! Get the recipe at our website with a recipe card that you can toggle between metric measurements (grams) and US Customary measurements (cups) for your convenience!
CHECK IT OUT! ⬇️ ????️ PRINTABLE RECIPE BELOW ????️ ⬇️
???? SOURDOUGH PANCAKE AND WAFFLES RECIPE:
RECIPES MENTIONED:
Sourdough Starter
Sourdough Bread
Sourdough Cinnamon Rolls
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????
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The Ultimate Fluffy Sourdough Discard Pancakes
The ultimate sourdough pancakes - these pancakes use discard as an alternative to buttermilk, with the same acidity it works with the raising agents to make super fluffy delicious pancakes........
INGREDIENTS
2 Medium Eggs
210g Plain Flour
5ml Vanilla Extract
45g Melted Butter
260g Milk
260g Sourdough Discard
1/2 Tsp Salt
26g Sugar
1 Tsp. Bicarbonate of soda
2 Tsp. Baking Powder
Served with Banana and Golden Syrup
Music Credits @BensoundMusic
Make Pancakes with Me! Easy Sourdough Pancake Recipe | Becca Bristow
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In today's video, I'm sharing my easy recipe for sourdough pancakes. Once you get the hang of feeding & keeping a sourdough starter, these pancakes are super easy to whip up!!
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