Sourdough Pancakes(Made From Sourdough Batter)
Fluffy, tangy sourdough pancakes with a hint of sweetness, perfect for a cozy breakfast or brunch, appealing to sourdough lovers and breakfast enthusiasts alike.
Ingredients
Instructions
- Remove 1 cup of sourdough starter batter to hold over in the refrigerator.
- To the remaining batter, add the egg, melted shortening, and milk.
- Beat the mixture well.
- Combine the salt, baking soda, and sugar separately.
- Add the dry ingredients into the batter and blend thoroughly.
- Let the batter sit a few minutes to thicken.
- Fry the pancakes on a hot griddle until golden brown, adding more flour if necessary to achieve the right consistency.
Tips & Substitutions
For fluffier pancakes, ensure your sourdough starter is active and bubbly before using. If you don't have melted shortening, you can substitute with melted butter or vegetable oil. Adjust milk quantity for a thicker or thinner batter according to preference. Adding a pinch of cinnamon can elevate the flavor, making it a great option for breakfast or a brunch treat.
Serving Suggestions
Serve these delightful sourdough pancakes with maple syrup and fresh berries for a classic breakfast. They also pair wonderfully with a dollop of yogurt or whipped cream. For a savory twist, consider serving with eggs and crispy bacon. You can explore more delicious breakfast options in American recipes to complement your meal.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or on a skillet over medium heat until warmed through. For longer storage, freeze the pancakes, separating layers with parchment paper, and reheat directly from frozen in a toaster or oven for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Sourdough Pancakes(Made From Sourdough Batter) contains roughly 54 calories, with 1g protein, 8g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 2114mg per serving (92% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the pancakes may turn out denser. Consider using half whole wheat and half all-purpose for a balanced texture. Adjust the liquid slightly if the batter is too thick.
What can I do with leftover sourdough starter?
Leftover sourdough starter can be used in various recipes, including bread, muffins, or even pancakes like these. Alternatively, you can feed it and keep it for future baking or discard it if you need to maintain your starter's balance.
How can I make these pancakes dairy-free?
To make these pancakes dairy-free, substitute the milk with almond milk, oat milk, or any other non-dairy milk alternative. Additionally, use coconut oil or a dairy-free butter substitute in place of melted shortening for a completely dairy-free version.
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).