Best 2 Sourdough Buttermilk Pancakes Recipes
Sourdough buttermilk pancakes are a delicious and fluffy breakfast treat that is sure to please the whole family. Made with a combination of sourdough starter, buttermilk, and all-purpose flour, these pancakes have a slightly tangy flavor and a tender, moist texture. While they may seem like a complex dish to make, they are actually quite simple to prepare and can be ready in under an hour. With just a few basic ingredients and some simple steps, you can create a stack of golden brown pancakes that are perfect for any occasion.
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 for the best results.
- Make sure your buttermilk is at room temperature before using it. This will help the pancakes cook evenly.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Heat your griddle or frying pan over medium heat before cooking the pancakes. This will help prevent them from sticking.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fresh fruit, or whipped cream.
Conclusion:
Sourdough buttermilk pancakes are a delicious and easy-to-make breakfast treat. They are perfect for a lazy weekend morning or a special occasion brunch. With a few simple tips, you can make perfect sourdough buttermilk pancakes every time. So what are you waiting for? Give this recipe a try today!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »