Best 20 Sourdough Pancakes Recipes

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Indulge in a culinary adventure with our collection of sourdough pancake recipes, a delightful fusion of tangy sourdough starter and the comforting warmth of traditional flapjacks. Embark on a journey of taste, exploring variations that cater to diverse dietary preferences, including gluten-free, vegan, and protein-packed options. From classic sourdough pancakes to creative concoctions infused with sweet and savory flavors, our recipes offer a symphony of textures and tastes to tantalize your palate. Get ready to elevate your breakfast routine with these sourdough pancake creations, promising a satisfying start to your day.

Here are our top 20 tried and tested recipes!

SOURDOUGH PANCAKES



Sourdough Pancakes image

Provided by Food Network

Categories     dessert

Time 33m

Yield 14 pancakes

Number Of Ingredients 10

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.

SOURDOUGH PANCAKES (AMISH FRIENDSHIP BREAD STARTER)



Sourdough Pancakes (Amish Friendship Bread Starter) image

These are great pancakes made with Amish Friendship Bread Starter. I am always looking for new and creative ways to use my starter!!! These pancakes smell fabulous, and are a bit sweet with yeast flavors. I thought they were great with just butter on top. I sometimes add cinnamon or Apple Pie Spice and sub out apple butter for the oil. . .just an idea!

Provided by januarybride

Categories     Breakfast

Time 25m

Yield 12 pancakes, 4-6 serving(s)

Number Of Ingredients 7

1 egg
1 cup amish starter
1/2 cup milk
2 tablespoons oil (may sub applesauce)
1 teaspoon vanilla
1 1/2 teaspoons baking powder
1 cup flour

Steps:

  • Beat the egg, then add in wet ingredients.
  • Add dry ingredients to the wet ingredients and mix well.
  • If batter seems too thick, add more milk 1 Tbsp at a time until desired consistency.
  • Preheat griddle pan to med-high, spray with non-stick cooking spray and pour batter onto griddle using 1/4 cup of batter per pancake.
  • Once pancake looks set around the edges and a few bubbles are coming up thru the middle of the pancake, turn it over and cook another minute or two until done.
  • Serve hot with butter.

ORIGINAL PANCAKE HOUSE 49ERS PANCAKES SOURDOUGH THE BEST



Original Pancake House 49ers Pancakes Sourdough the Best image

These are awesome!! I found this recipe on the internet at recipelink.com. These are gooey and delish!! There are lots of sourdough starter recipes on the Zaar.

Provided by petlover

Categories     Breakfast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups flour
1 cup milk
1/2 cup sourdough starter
2 eggs, beaten
1 tablespoon baking powder
1 tablespoon sugar
1 tablespoon oil
1/2 teaspoon salt

Steps:

  • Preheat greased griddle.
  • Mix everything together.
  • Spoon 1/4 cup onto hot griddle, leaving room for spreading--it will be a little runny-that ok.
  • Cook until the top of each pancake is bubbly then flip over and cook until lightly browned.
  • Serve at once with maple syrup and butter.

SOURDOUGH BUTTERMILK PANCAKES



Sourdough Buttermilk Pancakes image

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

1 egg
2 tablespoons white sugar
1 cup sourdough starter
1 cup all-purpose flour
1 cup buttermilk
1 ½ teaspoons baking soda

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

SOURDOUGH PANCAKES



Sourdough Pancakes image

I recently tried Bergy's sourdough starter (recipe #13750, which is great, btw!) and have been looking for ways to use it. This recipe is from a cookbook of sourdough recipes I bought to help me out (recipe is adapted from Patricia Duncan). If you don't have your starter yet, plan on this several days in advance, so you have time to make the starter (which is very easy!). These pancakes are slightly thin, so if you want them thicker, add a little flour until you get the consistency you like. I like them thin myself.

Provided by PalatablePastime

Categories     Quick Breads

Time 8h25m

Yield 15-16 thin pancakes

Number Of Ingredients 10

1 cup sourdough starter
2 cups tepid water
2 cups all-purpose flour
1 teaspoon sugar
1 egg
1 teaspoon baking soda
1 dash baking powder
1 dash salt
2 tablespoons melted butter
1 -2 cup blueberries (optional)

Steps:

  • The night before, stir your sourdough starter and remove one cup.
  • Place the 1 cup of starter in a glass or stoneware bowl at least 6 cups in size (don't use plastic or metal bowls for this- they give off flavors to the batter).
  • Stir in the 2 cups of tepid water, the flour, and the sugar until smooth.
  • Cover lightly (you can use plastic wrap but don't seal off the air going into the bowl) and place in a non-drafty place and allow to sit overnight.
  • The next morning, remove one cup of the batter and pour it back into the mother starter (what you removed this from in the first place; you should keep this refrigerated).
  • Start to heat your griddle (heat to 370F), oiling it lightly if needed.
  • Stir the egg, baking soda, baking powder, salt, and melted butter into the batter.
  • Drop by 1/4-cupfuls onto the hot griddle and flip them with a spatula when they bubble and get golden on the underside.
  • Keep pancakes warm while finishing the others.
  • Serve pancakes hot with butter and syrup, if desired.
  • You can also easily make blueberry pancakes with this; just dust them with a little flour before folding into the pancake batter.

HEALTHY SOURDOUGH WHOLE GRAIN WAFFLES AND PANCAKES



Healthy Sourdough Whole Grain Waffles and Pancakes image

The perfect waffles! Crispy, crunchy on the outside, tender and melt-in-your-mouth inside, and they're good for you too! Our favorite recipe because it's so easy and makes delectable yet healthy whole grain waffles or pancakes that use up that extra starter so it doesn't go to waste. *This is a Grandma Approved Recipe*

Provided by rosieo

Categories     One Dish Meal

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 8

1/2 cup sourdough starter
1/2 cup whole wheat flour
1/2 cup any whole grain flour (see notes)
1 cup water or 1 cup milk
1 egg
2 tablespoons oil or 2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • In a large bowl, stir together the starter, flours and water (or milk).
  • Cover bowl with plastic wrap and let it rest one to twelve hours. I usually mix it the night before.
  • In the morning while you're waiting for the waffle iron or pancake pan to heat up, mix the egg, oil, and salt into the flour mixture. Just before cooking, stir in the baking soda.
  • Using a quarter or half cup measuring cup ladle the batter onto the hot pan. For waffles cook according to the waffle iron directions, usually around 5 minutes, for pancakes flip when the edges start to bubble and the surface loses it's gloss.
  • Notes- You can use your choice of whole grains. I like rice flour, available at Whole Foods or health food stores. It adds a light crunchy texture to waffles. I've also used quinoa, barley, spelt, and coconut flours with great success. (If you use half cornmeal it makes a most excellent supper when topped with chili or beans n cheese!).
  • This recipe doubles or triples beautifully if you're feeding a crowd.
  • This recipe doesn't call for sugar, as I've found that using sugar in waffles makes them stick to the waffle iron. Without sugar they never stick (no need to grease the iron) and with the sweet flavor of whole grains you truly won't miss it. For pancakes you can add a tablespoon or two of sugar if you must.
  • A teaspoon of vanilla in the batter makes them smell terrific as they bake but we don't notice much difference in the taste, so I save that for company :).
  • I love my Hamilton Beach Flip 'n Fluff ($19 on amazon) and it makes 9 4" waffles with this recipe.

ALASKAN SOURDOUGH PANCAKES



Alaskan Sourdough Pancakes image

Easy to make sourdough pancakes with a nice flavor that my two daughters love.

Provided by e_prusia

Time 20m

Yield 6

Number Of Ingredients 10

1 cup sourdough starter
1 cup milk
1 large egg, beaten
1 tablespoon vegetable oil
1 ¼ cups all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
cooking spray

Steps:

  • Mix sourdough starter, milk, egg, and oil together in a bowl,
  • Combine flour, sugar, baking powder, baking soda, and salt in a separate bowl. Add wet ingredients and stir until just mixed; some lumps are okay.
  • Lightly spray a griddle with cooking spray and heat over medium-high heat. Working in batches, drop batter by 1/4 cupfuls onto the hot griddle. Cook until bubbles form and edges are dry, about 2 minutes. Flip and cook until golden brown, another 2 to 3 minutes.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 37.9 g, Cholesterol 34.5 mg, Fat 4.4 g, Fiber 1.6 g, Protein 7.9 g, SaturatedFat 1.2 g, Sodium 418.4 mg, Sugar 7.1 g

SOURDOUGH BUCKWHEAT PANCAKES



Sourdough Buckwheat Pancakes image

Buckwheat pancakes are the best! I love them with a fresh blueberry syrup and loads of sweet cream butter!

Provided by Carina

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 10

2 cups sourdough starter
2 eggs, beaten
1 tablespoon vegetable oil
3 tablespoons white sugar
½ teaspoon vanilla extract
1 teaspoon salt
1 cup buckwheat flour
½ cup all-purpose flour
½ teaspoon baking soda
1 teaspoon ground ginger

Steps:

  • In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is. The batter should be pourable, but not runny.
  • Heat a griddle to 400 degrees F (200 degrees C). Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle. Cook for about 3 to 4 minutes or until top is full of bubbles. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!

Nutrition Facts : Calories 456.7 calories, Carbohydrate 76.8 g, Cholesterol 93.7 mg, Fat 7.9 g, Fiber 9.1 g, Protein 18.1 g, SaturatedFat 1.4 g, Sodium 802.9 mg, Sugar 13.4 g

GRANDMA'S SOURDOUGH PANCAKES



Grandma's Sourdough Pancakes image

My southern grandma made these wrapped around North Carolina sausages. They are denser than traditional pancakes but taste good.

Provided by gololly

Time 30m

Yield 8

Number Of Ingredients 7

½ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
2 tablespoons unsalted butter, melted and cooled
1 large egg
1 cup sourdough starter, at room temperature

Steps:

  • Sift flour, baking powder, and salt together into a medium bowl.
  • Beat egg in a small bowl. Stir in milk and melted butter. Add wet ingredients to dry ingredients; blend briefly. Stir in sourdough starter. Allow to rest while griddle preheats, about 10 minutes.
  • Preheat a griddle to 375 degrees F (190 degrees C).
  • Drop pancake batter onto the hot griddle. Cook until pancakes rise and look a bit dry on top, 2 to 3 minutes. Flip and cook until the other side is golden brown, about 2 minutes.

Nutrition Facts : Calories 115.6 calories, Carbohydrate 15.6 g, Cholesterol 32.3 mg, Fat 4.1 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 156.4 mg, Sugar 1.5 g

SOURDOUGH WAFFLES AND PANCAKES



Sourdough Waffles and Pancakes image

Provided by Eric Rusch

Categories     Recipes

Time 19m

Number Of Ingredients 10

The Night Before
1/2 cup unsalted butter (115g)
1 cup milk (225g)
1 cup all purpose flour starter (255g)
1 tsp salt (5g)
1 Tbsp packed brown sugar (13g)
1 1/2 cups all purpose flour (180g)
The Next Morning
2 eggs
1/4 tsp baking soda

Steps:

  • Heat the butter and milk together in a pan until the butter is melted, and then let them cool to room temperature.
  • Mix all ingredients to form a thick batter, cover the bowl tightly with plastic wrap, and let it stand at room temperature for 8-14 hours. If you do this before going to bed, you'll have the batter ready for breakfast the next day.
  • The next morning, preheat your waffle iron for 10-15 minutes.
  • Uncover the batter and whisk in the eggs and baking soda.
  • Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid.
  • Let each waffle cook for 3-5 minutes until golden brown and crisp.

CAST-IRON SOURDOUGH PANCAKES



Cast-Iron Sourdough Pancakes image

This recipe comes from Vinegar Hill House in Brooklyn, via Angela Johnson Sherry, who shared her family's recipe with the restaurant almost a decade ago. The restaurant sprinkles a little seasonal fruit at the bottom of the pan, then follows with a lot of airy pancake batter to make thick, crisp, golden brown pancakes that look almost like layers of cake. Use a hot oven and a pre-heated cast-iron pan, either a small one around 4 inches in diameter to make one pancake each, or a large one around 8 inches in diameter to make a couple of giant pancakes you can split at the table.

Provided by Tejal Rao

Categories     breakfast, pancakes

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 to 1 cup sourdough starter
2 cups all-purpose flour
2 cups whole milk
3 eggs
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
1 tablespoon butter, plus more for serving
3 to 4 peeled and sliced pears (you could also use sliced apples, peaches or strawberries, or whole blueberries)
Maple syrup, for serving

Steps:

  • Mix sourdough starter with flour and milk, then let it sit out at room temperature, covered with a cloth, overnight and up to 24 hours. Stir well, and transfer a scant cup of this mixture into a plastic container with lid or glass jar to store in the fridge, for another batch of pancakes.
  • Whisk the eggs, baking soda, salt and sugar into the rest of the fermented flour and milk. The batter will loosen and take on the thick, airy liquid texture of a milkshake. If the batter seems a little too stiff, add a splash of milk.
  • Preheat the oven to 450, with a cast-iron skillet inside the oven. (You can use a 4-inch pan for individual pancakes or an 8-inch pan for a larger pancake, which can be cut to share.) When the pan is hot, remove it, and swirl in 1 tablespoon butter until melted, then add a thin layer of fruit, so that you can still see some parts of the bottom of the pan. If using firm fruits like apples or pears, place the pan on medium heat on the stovetop, and let the fruit sizzle for a minute or two until it has softened on its edges, then add batter. If using softer fruits or berries, add the batter right away. Add enough batter to totally cover the fruit and make a substantial pancake about a half-inch in thickness.
  • Return pan to oven for 15 minutes, or until the top of the pancake is evenly browned and the edges are crisp. Flip pancake onto a plate fruit-side up, and serve hot with another knob of butter on top and a generous glug of maple syrup. Repeat with remaining batter.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 5 grams, Carbohydrate 85 grams, Fat 11 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 917 milligrams, Sugar 26 grams, TransFat 0 grams

SOURDOUGH AND BANANA PANCAKES



Sourdough and Banana Pancakes image

A tasty and easy breakfast for two hearty appetites! Perfect for when you need to use up some starter and have an overripe banana. I add mini chocolate chips to mine.

Provided by Carolyn Meigs

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 25m

Yield 8

Number Of Ingredients 13

¾ cup all-purpose flour
1 ½ tablespoons white sugar
¾ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 ripe banana
½ cup sourdough starter
½ cup sour cream
1 egg, lightly beaten
2 tablespoons butter, softened
½ teaspoon vanilla extract
½ cup milk, or as needed
1 tablespoon butter, melted, divided

Steps:

  • Whisk flour, sugar, baking soda, salt, and cinnamon together in a large bowl.
  • Mash banana in another bowl. Stir in sourdough starter, sour cream, egg, 2 tablespoons butter, and vanilla extract. Add to the flour mixture and stir until just combined. Mix in milk gradually until batter is pourable but some lumps remain.
  • Heat a griddle over medium-high heat. Grease lightly with melted butter. Pour 1/4 cup batter onto the griddle for each pancake, keeping them 2 inches apart. Cook until bubbles form and the edges are dry, about 2 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining butter and batter.

Nutrition Facts : Calories 172.7 calories, Carbohydrate 20.5 g, Cholesterol 39.5 mg, Fat 8.4 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 5 g, Sodium 246.9 mg, Sugar 5.3 g

HEALTHY PUMPKIN SOURDOUGH DISCARD PANCAKES



Healthy Pumpkin Sourdough Discard Pancakes image

Something to do with your sourdough discard instead of wasting it! You can also use active sourdough starter for this instead of discard, I've used both successfully. This is a modification of this: http://yumarama.com/blog/2008/06/worlds-best-pancakes-starter-discard-rescue-recipe/ to make it a bit healthier!

Provided by vanettenk

Categories     Breakfast

Time 40m

Yield 20 pancakes, 4-5 serving(s)

Number Of Ingredients 9

1 1/2 cups whole wheat flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 cup whole milk (more as needed)
3 eggs
1 cup sourdough starter
1 cup pumpkin

Steps:

  • Dump all in a bowl.
  • Preheat pan w/non-stick spray.
  • Whisk together. Add more milk as needed.
  • Test pan for readiness by waiting until water droplets sizzle.
  • Drop by 1/4 c amounts onto hot pan. Flip when bubbly.

SCALLION PANCAKES WITH SOURDOUGH DISCARD



Scallion Pancakes with Sourdough Discard image

Scallion pancakes are a savory treat bursting with flavor even before you add sourdough starter to the equation. With the added fermentation flavors and the tangy soy-vinegar dipping sauce, these scallion pancakes will wow you. The extra layers and amazing flakiness come from multiple rounds of rolling and spiraling, a technique in the [original recipe|https://www.seriouseats.com/recipes/2011/04/extra-flaky-scallion-pancakes-recipe.html] of Kenji Lopez-Alt.

Provided by Melissa Johnson

Categories     Recipes

Time 1h34m

Yield 5

Number Of Ingredients 18

Dough
260g all purpose flour (2 cups)
150g sourdough starter (discard) (~½ cup)
155g boiling water (2/3 cup)
Layering
50g toasted sesame oil (¼ cup)
1½ - 2 cups thinly sliced scallions
Cooking
50g light olive oil (¼ cup)
salt for sprinkling on the finished pancakes (optional)
Dipping Sauce
30g soy sauce (2 Tbsp)
30g chinkiang (black) vinegar OR rice vinegar with a dash of balsamic (2 Tbsp)
1 Tbsp extra-finely sliced scallions
1 small clove garlic smashed and minced
½ tsp grated fresh ginger
2 tsp sugar (optional)
1 tsp chili oil (optional)

Steps:

  • In a bowl or food processor, combine the flour and sourdough discard.
  • Drizzle in the boiling water while running the food processor or stirring, and stop when the dough comes together.
  • Transfer the dough to a flat surface and knead it for a few minutes, then let it rest, covered, for about a half hour.
  • Chop the scallions for the pancakes, avoiding or slicing extra-fine the white portions that are stiffer and more likely to tear the dough.
  • You can also make the dipping sauce during this 30-minute dough rest.
  • Divide the dough into 4 or 5 pieces and knead them into balls.
  • Prepare a slightly damp cloth or flour sack towel and cover any dough you're not currently working with. Set a small bowl with your sesame oil and basting brush near your work surface.
  • With a rolling pin, roll one of the dough balls into a thin circle. You should need almost no dusting flour and be able to see your fingers through the dough if you lift it. Brush sesame oil on the dough circle and roll it up like a cigar. Then spiral it into a snail shape. Dampen the end of the spiral if needed to make it stick and not uncoil, and with your palm gently press down on the entire spiral a little bit.
  • Place the spiral under your towel and repeat with all the dough balls.
  • With a rolling pin, roll one of the spirals into a thin circle (not quite as thin as the first round). Brush sesame oil on the dough and then spread chopped scallions on it. Roll the dough up like a cigar and spiral it into a snail shape. Dampen the end of the spiral if needed to make it stick and not uncoil, and with your palm gently press down on the entire spiral a little bit.
  • Place the now double-rolled spiral under your towel and repeat with the other dough spirals.
  • Heat the cooking oil in a nonstick pan until it is shimmering and prepare a platter or cooling rack with several paper towels spread on it.
  • Roll one of the spirals flat and place it in the hot oil. Cook for about 2 minutes per side, carefully flipping with tongs, until each side is golden brown, then place it on the paper towels.
  • While one pancake is frying, roll out the next spiral. If needed, add a little more oil to the pan for the final pancake(s).
  • Sprinkle lightly with salt if desired. (I tend to go heavy on the dipping sauce and thus don't find salt necessary.)
  • Serve immediately, cut into wedges and alongside the dipping sauce.
  • Leftovers can be reheated in a toaster oven or on a dry frying pan.

BUTTERMILK SOURDOUGH PANCAKES



Buttermilk Sourdough Pancakes image

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

1 cup whole wheat flour, unsifted
1/4 cup fresh milk
1/4 cup oil
1 cup all-purpose flour, unsifted
2 tablespoons honey
1/2 cup sourdough starter, batter, at room temperature
1 teaspoon baking soda
1/2 teaspoon salt
2 cups warm buttermilk (about 110 degrees F)
2 large fresh eggs

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

CANJEERO (SOURDOUGH PANCAKES)



Canjeero (Sourdough Pancakes) image

These pancakes are typically eaten for breakfast. Spread them with a little butter, ghee, or sesame oil and sprinkle with sugar if you'd like. Serve with hot tea or alongside cups of Shaah Cadays.

Provided by Hawa Hassan

Categories     Breakfast     Pancake     Sourdough

Yield 12 pancakes

Number Of Ingredients 8

1 cup finely ground white cornmeal
1 teaspoon active dry yeast
5 cups warm water
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
4 cups all-purpose flour
1 teaspoon unsalted butter (or canola oil)

Steps:

  • Place the cornmeal, yeast, and 2 cups of the water in a large bowl and stir together vigorously with a spoon. Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature, until small bubbles appear on top and the mixture has risen slightly, about 1 hour.
  • Add the remaining 3 cups water, sugar, baking powder, and salt to the bowl and stir well to combine. Whisk in the flour, until the mixture is smooth. Cover the bowl once more with the kitchen towel and let it sit at room temperature for at least 4 hours and up to 24 hours to help develop the fermented flavor. The mixture will have some bubbles on the surface; the longer it sits, the more flavor it will develop. The mixture will have some bubbles on the surface.
  • When you're ready to cook the pancakes, place the butter in a large nonstick skillet over medium heat. Once the butter has melted and the skillet is hot, stir the batter well and ladle enough into the skillet to form a thin, even layer across the bottom, tilting the pan to coat the surface (the exact amount will depend on the size of your skillet but figure about ½ cup). Use the rounded base of your ladle to swirl batter to make some circular grooves on the surface. Cover the skillet with a lid and cook until no liquid remains on the surface and the underside is barely golden brown, about 2 minutes. Transfer the pancake to a plate and repeat with the remaining batter (no need to add more butter after the first pancake). Stack the pancakes as you make them and serve them warm as they are or rolled up as in the photo.

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

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.

SOURDOUGH PUMPKIN PANCAKES



Sourdough Pumpkin Pancakes image

Number Of Ingredients 13

1 cup sourdough starter
1 cup pumpkin puree
1 1/2 cup milk
1/4 cup sugar
2 eggs
1 cups unbleached white flour
2 tablespoons molasses
1/4 cup melted butter
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice, or mix of cinnamon, ginger, and clove
1 cup whole wheat flour

Steps:

  • The night before, mix the first 4 ingredients in a bowl large enough to hold the whole recipe, cover with a towel, and leave overnight.
  • In a separate bowl, mix together the flours, baking powder, baking soda, salt and spices.
  • Beat eggs into the starter mix, then stir in the molasses and melted butter.
  • Pour dry ingredients into the bowl with the wet ingredients and stir just until combined. Batter may be lumpy.

SOURDOUGH PANCAKES AND WAFFLES



SOURDOUGH PANCAKES AND WAFFLES image

Categories     Breakfast

Number Of Ingredients 7

2 cups flour
2 cup water
1 teaspoon soda
1 teaspoon salt
1 egg
2 tablespoons honey
For waffles add 2 tablespoons melted butter or oil

Steps:

  • At night add flour and water to starter. Thicker batter works best for waffles. Next morning take out 1/2 of batter and mix with soda salt, egg and honey. Mix well. For extra light pancakes add 1 teaspoon baking powder. You can add 1/4 cup corn meal, blueberries, or chopped nuts if you wish.

SOURDOUGH PANCAKES



Sourdough Pancakes image

This recipe for pancakes uses the sourdough starter. From The Juniour League of Austin's cookbook Necessities and Temptations. Prep time does not include letting sit overnight or making starter.

Provided by Miss Annie

Categories     Yeast Breads

Time 15m

Yield 22 pancakes (approximately)

Number Of Ingredients 8

1 cup sourdough starter
2 cups water
2 1/4 cups all-purpose flour
2 eggs
2 tablespoons sugar
2 tablespoons vegetable oil
1/3 cup milk
1 teaspoon baking soda

Steps:

  • Mix together sourdough starter, water and flour.
  • Cover bowl and allow to stand at room temperature overnight.
  • Whisk in eggs, sugar, oil, milk and baking soda.
  • Let batter stand 10 minutes.
  • Using hotter griddle than usual, make pancakes.

Tips:

  • Use fresh sourdough starter: This will ensure that your pancakes are light and fluffy.
  • Let the batter rest for at least 30 minutes: This will give the sourdough starter time to work its magic and create a more flavorful pancake.
  • Cook the pancakes over medium heat: This will prevent them from burning.
  • Serve the pancakes immediately with your favorite toppings: Butter, syrup, fruit, or whipped cream are all great options.

Conclusion:

Sourdough pancakes are a delicious and easy-to-make breakfast option. They are perfect for a lazy weekend morning or a quick weekday breakfast. With a few simple ingredients and a little bit of time, you can enjoy a stack of fluffy, flavorful pancakes that are sure to please everyone at the table.

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