Sourdough Pancakes Recipe - Never throw away your Sourdough Discard!
Easy no fail Sourdough Pancakes recipe. Never throw away again your sourdough discard! These are the fluffiest pancakes ever, and are made with zero animal ingredient. This pancake recipe also works for making waffles. Give them a try and let me know what you think!
Still don't have a sourdough starter? I have a great sourdough starter guide for you to start yours and get it right on your first try! Go to and learn how to make sourdough stater from scratch!
Get all the tips for my sourdough pancake recipe here:
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#sourdough #sourdoughdiscard #sourdoughpancakes
Sourdough pancakes
A guide to my favorite pancake recipe, produced for my family back home.
You can use old/collected sourdough discard or follow this recipe and ferment your sourdough exclusively for your batch of pancakes.
Original recipe is from CULTURES FOR HEALTH
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Video recipe:
Sourdough starter/discard (1 cup/ 240 grams)
Egg (1)
Oil (1 Tablespoon)
Sugar (1 1/2 Tablespoons)
Salt (1/2 teaspoon)
Baking soda (1/2 teaspoon)
Additional water/milk (2-4 Tablespoons)
Oil for frying
Yields about 7 six-inch pancakes.
Filmed on an iPhone 11
Edited with Adobe Premiere Pro CC 2018
Royalty-free music from Epidemic Sound
Gatinha - Cornelio
Nakatsugawa, Gifu 2020
Instagram @kiko.bread
Sourdough Pancakes with Fresh Buttermilk Syrup - How to make Sourdough Pancakes - Daily Sourdough
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Get my FREE guide to gut health and sourdough! ** **Free recipes, Instructions for the perfect bread every time, All of the many health benefits sourdough and fermented foods offer and so much more!
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Sourdough Pancakes are one of my most used recipes! On Saturday mornings I love making these pancakes for a fun brunch with many different toppings, one of my favorites being buttermilk! Watch this video for tips on how to make these easy pancakes perfect every time, and I've included my recipe for buttermilk syrup. I come back to this recipe time and time again, and I know you'll find it's one of your favorites too! You can make this recipe with discard, or freshly fed starter for a fluffier fresher taste.
Want to take your pancakes to the next level? You can make this recipe with a Sweet Stiff Starter! Watch this video to find out how to turn your starter into a sweet stiff starter
For the printable version of the recipe click here!
Sourdough Pancakes OR Waffles | What To Do With Discarded Sourdough | In Carina's Kitchen
This leftover sourdough starter recipe will make your week! With this batter (using discarded sourdough) you can make either sourdough pancakes OR waffles.
I love finding or creating new recipes so I can use my leftover sourdough. In fact, I rarely bake bread, and instead use my sourdough starter for all kinds of other delicious recipes. And this recipe is a real winner!
I’ve often made this batter for waffles. It produces the crispiest, lightest, slightly tangy waffles that you could imagine. This takes normal buttermilk batter and elevates it to the next level. When I make these waffles, I always get a huge portion, and they’re easy to freeze for another weekend. Just pop them in the oven to heat up a little, and I imagine you could even use a toaster to heat the frozen sourdough waffles.
However, I had never tried the sourdough batter as a pancake. These pancakes blew my mind! They are so delicious! They don’t go crispy like the waffles, and are more dense, but still light and extremely flavorful. I am already dreaming of when I can possibly have these sourdough pancakes again.
If you have a sourdough starter, promise me that you make these this weekend! You will not be sorry!
If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!
For extra tips and tricks, and a scene by scene commentary, switch on the subtitles.
Sourdough Pancakes/Waffles
Makes about 15-20 medium size pancakes/waffles.
Macros in one pancake (out of a serving of 20): 99kcal, Fat 3.2g, Carbs 14.3g, Protein 3.1g
Step 1: Overnight Sponge
2 cups buttermilk (No buttermilk? No problem! Use 2 cups of regular milk and add 2 tbsp apple cider vinegar. Stir and stand for 5 or so minutes before adding the rest of the ingredients)
2 cups plain flour
2 tablespoons sugar
1 cup sourdough starter, unfed/discard (here's how to make a sourdough starter:
Start with a big bowl and drop in the 2 cups of buttermilk (or make the buttermilk substitute with 1 cup milk to 1 tbsp apple cider vinegar). If making the buttermilk substitute, stand for 5 minutes, before adding the rest of the ingredients.
Now add in the plain flour, sugar and discarded (unfed) sourdough starter. Mix well, then cover and set aside at room temperature for 12 hours or overnight.
The next day, bright and early, continue with step 2.
Step 2: Waffle or Pancake batter
All of the overnight sponge
2 large eggs
1/4 cup melted butter (I use salted butter)
3/4 teaspoon salt
1 teaspoon baking soda
Crack open the eggs in a small bowl. You can mix these together before adding to the overnight sponge.
Your overnight sponge should be bubbly. Give it a quick stir, then add your eggs and butter to the mixture, stir well. Now add the salt and baking soda, stirring well. Watch what happens once your baking soda hits the batter! It puffs up to almost double the size and becomes a different consistency, almost like whipped cream.
Your waffle iron or skillet or pan should at this point be preheated on a medium heat. What are you having, waffles or pancakes? Grease your pan or waffle iron and add the batter. For waffle irons, bake according to the manufacturer’s instructions. For pancakes, wait until you see plenty of air bubbles on the top of you pancake and the sides start getting dry. At this point, they’re good to flip. Continue with the rest of your batter.
Serve immediately with your preferred pancake/waffle toppings. Personally I love berries and maple syrup!
Enjoy!
#sourdough #pancakes #waffles
Music: DJ Quads Good Vibes
Recipe from King Arthur Flour.
FLUFFY CLOUDS OF HEAVEN | Sourdough Pancakes
Hands down the best sourdough pancakes recipe we have ever made. We've tried many different recipes before this one and they haven't been great. But this sourdough pancake recipe is amazing. Fantastic fluffy little pancakes you will keep going back for, until you have to whip up another batch.
Butter and syrup... pancakes best friends, and why wouldn't they be. These golden brown tasty treats are just asking to be covered in butter and showered in syrup. Go ahead, try it and tell us were wrong, we dare you!
►PATREON (Papa Za kneads some dough!)
►HOW TO MAKE A SOURDOUGH STARTER
►WILD PIZZA DOUGH RECIPE
►CHEESY PIZZA MERCH
►SUBSCRIBE
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SOURDOUGH PANCAKES
Ingredients
2 cups Flour
1½ cups Milk
1 cup Sourdough starter (active)
2 Eggs
2 tbsp Vegetable oil
2 tsp Sugar
2 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
Butter
Syrup
Instructions
1). In large mixing bowl combine flour, sugar, baking powder, baking soda and salt, mix together.
2). Add milk, sourdough starter, eggs and vegetable oil, mix just until well blended. Don't over mix.
3). Add a little vegetable oil to large frying pan over medium heat. Add 1/4 cup of pancake batter for each pancake. Cook until pancake starts to bubble then flip. Cook for 1-2 minutes of until golden brown.
4). Add butter and syrup.
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Our pizza is weird and our dough is wild made with sourdough starter. What pizza do you want us to make next?
►►WEIRD WILD PIZZA
WE ARE THE PIZZA WEIRDOUGHS
You are invited to join the weirdest pizza quest in the galaxy. We may make your dream pizza or by accident, we may make your nightmare pizza. Sorry not sorry, it's what we do. But we do it for you!
Will you join the Pizza Weirdoughs!
-Papa Za
Fluffy sourdough pancakes recipe
Time needed: 30 minutes
Ingredients:
- 150g active sourdough starter
- 15g oil (or melted butter)
- 1 egg
- 120g milk (or milk alternative)
- 1tbsp sugar (or honey, or sweetener like Vitafiber)
- 120g plain flour (or self-raising flour)
- bit of salt
- bit of vanilla extract (or other flavouring like cinnamon)
- 1tsp bicarbonate soda/baking powder (only 1/4tsp if using self-raising flour).
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