Quick & Easy Sourdough Pancakes

I’ll admit it, sourdough intimidated me for a long time. When I finally worked up the courage to try my hand at growing a sourdough starter, I killed about 15 versions before finally succeeding! My kids jokingly call my starter “Earl the 24th.” Yes, my starter is named Earl, and like Aaron says, he is part of the family now. We have to feed Earl and keep him happy or else he dies! My daughter says that Earl is the family member that lives in the fridge. Regardless of all of the ups and downs of keeping Earl, we love him and he makes the best pancakes around. These quick and easy sourdough pancakes make the best breakfast food!

Sundays are brunch days on the farm. We love a big breakfast/brunch after church and usually the breakfast *bread is some sort of sourdough product. These quick and easy sourdough pancakes are a hit in our family. They are the result of a little trial and error (thankfully my family puts up with many food experiments in our house). This recipe is a “keeper” in our house, which means that it has been granted everyone’s seal of approval.

*As a side note, pancakes are classified as a quick bread. Quick breads are those that you mix up and make right away…no waiting for the dough to rise! Sorry, the Family and Consumer Sciences teacher (think Home Ec) part of me couldn’t help but point that out!

Quick & Easy Sourdough Pancakes Ingredients:

2 cups unbleached, all-purpose flour

2 Tbsp. baking powder

1/8 tsp. salt

2 Tbsp. granulated sugar

1 1/2 cups milk

1 teaspoon vanilla

2 eggs

4 Tbsp. melted butter

1 1/2 cups active sourdough starter

Step One:

Stir together the dry ingredients. The dry ingredients are the 2 cups flour, 2 Tbsp. baking powder, 2 Tbsp. sugar, and 1/8 tsp. salt.

Step Two:

Add the liquid ingredients into the bowl that has the dry ingredients. The liquid ingredients are the 1 1/2 cups milk, 1 tsp. vanilla, 2 eggs, and 4 Tbsp. melted butter. Mix well with a large spoon or spatula. At this point you have a basic regular pancake batter.

Step Three:

Stir in the 1 1/2 cups active sourdough starter. Make sure that all of the batter is evenly mixed. Let the pancake batter sit for at least 5 minutes (the longer it sits, the better the flavor).

Step Four:

While the pancake batter is sitting, preheat your griddle to 325*Fahrenheit OR a large pan on the stove to medium heat.

Step Five:

Spoon the pancake batter onto the preheated griddle or pan by the 1/3 cup. I do this by using a dry 1/3 cup measuring cup to scoop and place the batter on the pan. This helps to create a uniform set of sourdough pancakes.

Step Six:

After 2-3 minutes, look at the edges of the pancakes. If they are beginning to look dry and the bubble holes are holding their shape, the pancakes are ready to flip. Cook for an additional 2-3 minutes on this side.

Step Seven:

Repeat the process until all of the sourdough pancake batter is used up. Enjoy!

Tips and Tricks for the Quick & Easy Sourdough Pancakes:

Use a large spoon or a spatula to stir the dough – not a whisk! The batter/flour likes to get clumped up inside of the whisk.

Resist the urge to flatten the pancakes down with the spatula. This reduces the fluffiness of the pancake.

Be careful when flipping the pancakes over. The batter will splatter all over if you flip the pancakes too quickly!

Make sure to give the pancakes enough time to cook or else the middle of the pancake will be raw dough.

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Many Blessings,