Best 2 Buttermilk Sourdough Pancakes Recipes
Indulge in a delightful culinary journey with our buttermilk sourdough pancakes, a harmonious blend of tangy and fluffy textures that will tantalize your taste buds. These pancakes are crafted with a unique combination of buttermilk and sourdough starter, resulting in a light and airy texture with a subtle sour tang. Whether you prefer classic pancakes, crave the indulgent richness of blueberry pancakes, or desire a protein-packed alternative with almond flour pancakes, our diverse collection of recipes caters to every palate. Embark on this delectable adventure and discover the perfect pancake recipe that will become a staple in your breakfast repertoire.
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 buttermilk. This will give your pancakes the best flavor and texture.
- Make sure your buttermilk is at room temperature. This will help the pancakes cook evenly.
- Don't overmix the batter. Overmixing will make the pancakes tough.
- Use a well-seasoned griddle or frying pan. This will help the pancakes cook evenly and prevent them from sticking.
- Cook the pancakes over medium heat. This will help them cook through without burning.
- Flip the pancakes only once. Flipping them too often will make them tough.
- Serve the pancakes immediately. They are best when they are hot and fluffy.
Conclusion:
Buttermilk sourdough pancakes are a delicious and easy-to-make breakfast or brunch dish. With just a few simple ingredients, you can create a stack of fluffy, flavorful pancakes that will please everyone at the table. So next time you're looking for a special breakfast treat, give buttermilk sourdough pancakes a try. You won't be disappointed!
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