Best 2 Buttermilk Sourdough Pancakes Recipes
Buttermilk sourdough pancakes are a delicious and hearty breakfast option that can be enjoyed by people of all ages. They are made with a combination of buttermilk, sourdough starter, flour, sugar, baking powder, baking soda, salt, eggs, and butter. The buttermilk and sourdough starter give the pancakes a tangy flavor, while the flour, sugar, baking powder, and baking soda help them to rise and become fluffy. The eggs and butter add richness and flavor to the pancakes. Buttermilk sourdough pancakes can be served with a variety of toppings, such as butter, syrup, fruit, whipped cream, or powdered sugar.
Here are our top 2 tried and tested recipes!
SOURDOUGH BUTTERMILK PANCAKES
A light and scrumptious pancake that is quick and easy to make with sourdough starter.
Provided by earthmother
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Add egg, sugar, sourdough starter, flour, and buttermilk to a bowl in the order listed. Mix thoroughly before adding baking soda; batter will be light and bubbly. Do not mix again.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are slightly dry, 3 to 4 minutes. Flip and cook until pancakes sound hollow when tapped with a spatula, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 180 calories, Carbohydrate 33.7 g, Cholesterol 32.9 mg, Fat 1.6 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 379.2 mg, Sugar 7.2 g
BUTTERMILK SOURDOUGH PANCAKES
A great way to use up some discarded sourdough starter. These are delicious freshly made but I like to make these on the weekend and freeze 3-4 together so my husband can have them for breakfast through the week.
Provided by K1968
Categories Breakfast
Time 54m
Yield 2 Dozen, 4-5 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sourdough starter batter, and buttermilk; beat until blended. Cover and let stand at room temperature for about 45 minutes (or cover and refrigerated overnight),.
- Beat together the eggs, milk, and oil. Add this to the flour mixture and stir well.
- Combine sugar, baking soda, and salt. Stir into batter, then let stand for about 5 minutes.
- Get your pancake griddle or fry pan ready to go. I use a non stick spray to coat my pan but you could use melted butter or margarine.
- Makes: 2 dozen pancakes, 4 inches in diameter.
Nutrition Facts : Calories 462.6, Fat 18.7, SaturatedFat 3.7, Cholesterol 100, Sodium 778.6, Carbohydrate 60.9, Fiber 4.1, Sugar 14.8, Protein 14.9
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pancakes.
- Make sure your buttermilk and sourdough starter are at room temperature before you start cooking. This will help the pancakes rise properly.
- Don't overmix the batter. Overmixing will make the pancakes tough.
- Cook the pancakes over medium heat. This will help them cook evenly and prevent them from burning.
- Serve the pancakes immediately with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.
Conclusion:
Buttermilk sourdough pancakes are a delicious and easy-to-make breakfast that can be enjoyed by people of all ages. With a few simple tips and tricks, you can make perfect pancakes every time. So next time you're looking for a tasty and satisfying breakfast, be sure to give buttermilk sourdough pancakes a try!
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