Best 3 Grandmas Sourdough Pancakes Recipes

Indulge in the delightful aroma of freshly made sourdough pancakes, a culinary treasure passed down through generations. With a slightly tangy flavor and incredibly soft and fluffy texture, these pancakes are a breakfast staple that will tantalize your taste buds. Whether you prefer classic buttermilk pancakes or are seeking a gluten-free alternative, this article offers a diverse collection of sourdough pancake recipes to suit every palate. From the traditional sourdough pancakes with their signature tang to the vegan and gluten-free variations, each recipe promises a unique and delectable experience. Get ready to embark on a culinary journey that will transform your breakfast routine and leave you craving more.

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

GRANDMA'S SOURDOUGH PANCAKES

Grandma's Sourdough Pancakes image

My Grandma had to drop out of school in the eighth grade to cook for the farm hands on her father's farm. She was taught old school style and the lady could throw down! These pancakes are one of her special recipes! Enjoy

Provided by tornadoes three

Categories Breakfast

Time P1DT6m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 cups milk
2 cups flour
1 teaspoon salt
1 cup sourdough starter
1 teaspoon baking soda
2 eggs
2 tablespoons sugar
3 tablespoons oil or 3 tablespoons melted butter
1 compressed yeast cake
2 cups all-purpose flour
2 cups water
1 tablespoon sugar

Steps:

1. Night before: Mix flour, milk, salt, and starter in large bowl. Cover and let stand over night! (Be sure to set aside 1 cup as future starter).
2. In morning: Add Soda, eggs, sugar, oil or butter. Mix until lumps are gone.
3. Cook on heated skillet until cakes are golden brown. Serve with favorite syrup (Grandma's choke cherry syrup is the best!).
Starter: Soften yeast in warm water.
Stir in Flour, water, and sugar. Beat until smooth.
cover and let it stand at room temperature until mixture is bubbly. During this time stir 2-3 times daily. Refrigerate or freeze.
IMPORTANT GRANDMA TIP:
DO NOT WASH STARTER CONTAINER! SOURDOUGH, GOOD SOURDOUGH, DEPENDS ON THIS!

Nutrition Facts : Calories 350, Fat 9.2, SaturatedFat 2.5, Cholesterol 55, Sodium 499.4, Carbohydrate 55.7, Fiber 1.9, Sugar 4.9, Protein 10.2

SOURDOUGH PANCAKES

Sourdough Pancakes image

Provided by Food Network

Categories dessert

Time 33m

Yield 14 pancakes

Number Of Ingredients 10

Ingredients

2 eggs
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1 tablespoon water
2 cups Sourdough Starter, recipe follows
2 1/2 cups warm water
1 1/2 tablespoons yeast
1 tablespoon honey (optional)
2 1/2 cups flour

Steps:

In a large mixing bowl, beat eggs.
In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated. Add to beaten eggs. Add Sourdough Starter to mixture and beat with wooden spoon. Do not beat too long.
Spoon on griddle in 1/4 cup amounts. When bubbles appear on top of pancakes, turn over. Cook until golden brown.
In a large bowl, combine the water, yeast, and honey and mix well. Add the flour and mix until all of flour is incorporated. Cover with a towel or loosely with plastic wrap and let sit in a warm place overnight. Refrigerate.
When using the starter, remove 2 cups to use for the pancakes. Add 2 cups flour and 2 more cups warm water to the starter. Cover and refrigerate. If you don't use your starter for more than 3 days, it needs to be fed. Remove 1 cup and discard. Add 1 cup flour and 1 cup warm water, cover and refrigerate.

GRANDMA ANNE'S SOURDOUGH STARTER FOR PANCAKES

Grandma Anne's Sourdough Starter for Pancakes image

Make and share this Grandma Anne's Sourdough Starter for Pancakes recipe from Food.com.

Provided by Dienia B.

Categories Breakfast

Time P2DT10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 cups flour
salt
1/2 cup sugar
2 (1/4 ounce) packages yeast
3/4 quart buttermilk
3 tablespoons sugar
1 teaspoon baking soda
3 cups buttermilk
3 cups flour

Steps:

Mix ingredients well in a large container because it grows.
Let stand in warm place for two days at least.
Use 1/2 cup starter for the pancakes; add 1 teaspoon baking soda; 3 cups flour 3 tablespoons sugar and 3 cups buttermilk to make batter. mix together and let sit for 1 hour in warm place.

Tips:

Make sure your sourdough starter is active and bubbly before using it. If it's not, feed it a few times until it is.
Don't overmix the batter. Overmixing can make the pancakes tough.
Let the batter rest for at least 30 minutes before cooking. This will help the sourdough starter to work its magic and make the pancakes light and fluffy.
Use a well-seasoned griddle or frying pan to cook the pancakes. This will help prevent them from sticking.
Cook the pancakes over medium heat. This will help them cook evenly without burning.
Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

These sourdough pancakes are a delicious and easy-to-make breakfast that is sure to please everyone at the table. They're light, fluffy, and full of flavor, and they're a great way to use up any leftover sourdough starter. So next time you're looking for a special breakfast treat, give these sourdough pancakes a try. You won't be disappointed!