Best 2 Sourdough Buttermilk Pancakes Recipes
Indulge in a delightful breakfast or brunch experience with our collection of sourdough buttermilk pancake recipes. These pancakes are not only delicious but also offer a healthier twist to your favorite comfort food. Made with a combination of sourdough starter and buttermilk, these pancakes are fluffy, tender, and packed with flavor. Our recipes cater to various dietary preferences, including gluten-free and vegan options, ensuring everyone can enjoy these delightful treats. From classic sourdough buttermilk pancakes to unique variations like blueberry pancakes and savory cornmeal pancakes, our recipes offer a diverse range of options to satisfy every palate. Join us on this culinary journey as we explore the art of creating perfect sourdough buttermilk pancakes that will elevate your breakfast or brunch gatherings to new heights.
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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, active sourdough starter. If your starter is not bubbly and active, it will not produce a good rise in your pancakes.
- Make sure your buttermilk is also fresh and active. You can make your buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Don't overmix the batter. Overmixing will make the pancakes tough.
- Cook the pancakes over medium heat. If the heat is too high, the pancakes will burn on the outside before they are cooked through.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
These sourdough buttermilk pancakes are a delicious and easy-to-make breakfast or brunch recipe. They are light and fluffy, with a slightly tangy flavor. The sourdough starter and buttermilk give the pancakes a unique flavor and texture that you won't find in regular pancakes. So next time you're looking for a special breakfast treat, give these sourdough buttermilk pancakes a try!
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