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.
Check out the recipes below so you can choose the best recipe for yourself!
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!
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