Sourdough For Hot Cakes
Fluffy, tangy sourdough hot cakes with a hint of sweetness, perfect for breakfast or brunch, offering a delightful combination of sourdough flavor and classic pancake texture.
Ingredients
Instructions
- Mix flour, milk, and sourdough starter in a bowl.
- Cover and let sit on the countertop overnight.
- In the morning, add salt, sugar, egg, shortening or oil, and baking soda to the mixture.
- Stir until well combined.
- Heat a griddle or frying pan over medium heat.
- Pour batter onto the hot surface to form pancakes.
- Cook until bubbles form on the surface and edges look set, then flip.
- Cook until golden brown on both sides and serve warm.
Tips & Substitutions
For a lighter texture, separate the egg and whip the whites before folding them into the batter. You can substitute whole wheat flour for half of the all-purpose flour for added nutrition. If you don’t have shortening, vegetable oil or melted butter can work well. This recipe is perfect for using up extra sourdough starter and pairs beautifully with Buttermilk Pecan Pralines for a delightful breakfast.
Serving Suggestions
Serve these sourdough pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or a dollop of yogurt. They pair wonderfully with a side of crispy bacon or sausage for a satisfying breakfast. For a twist, try adding chocolate chips or nuts to the batter for extra flavor and texture.
Storage & Reheating
To store leftovers, place the cooled pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a toaster or microwave until heated through. For a crisp finish, consider reheating them on a skillet over medium heat for a couple of minutes on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Sourdough For Hot Cakes contains roughly 494 calories, with 9g protein, 97g carbohydrates, and 9g fat. It is an excellent source of vitamin C (30% of the Daily Value), iron (22% of the Daily Value), and calcium (21% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 769mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use store-bought sourdough starter for this recipe?
Yes, store-bought sourdough starter works perfectly in this recipe. Just ensure it’s active and bubbly for the best results. If you're using a dormant starter, feed it a few times before using it in your batter.
How can I make these pancakes gluten-free?
To make gluten-free sourdough pancakes, substitute the all-purpose flour with a gluten-free flour blend. You may need to adjust the liquid slightly, as gluten-free flours absorb moisture differently.
Can I freeze leftover pancakes?
Absolutely! To freeze, place layers of pancakes separated by parchment paper in a freezer-safe bag. They can be stored for up to 2 months. Reheat from frozen in the toaster or microwave for a quick breakfast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).