The Best Sourdough Pancakes – Easy Light & Fluffy Recipe

These light and fluffy sourdough pancakes are super easy to make, call for simple ingredients that you probably have in your pantry, and whip up in a flash! Sourdough starter gives these pancakes a depth of flavor you just can’t get any other way! We love to eat these with butter, Apricot Sauce (apricot freezer jam), and real maple syrup!

Ingredients

• 2 cups sourdough starter
• 1 cup flour
• ONE egg
• 1 tablespoon honey
• 1 1/2 teaspoon baking soda
• One teaspoon of vanilla extract
• 1 tablespoon olive oil
• 1/4 cup milk

• Plus softened butter and syrup or freezer jam for topping!

Directions

This is a one-bowl recipe that you’ll through together really quickly while your skillet is heating up! I know that nonstick skillets are bad for you, but I have 6 kids and need to make at least 6 at a time, so I use a pancake skillet.

• Heat your skillet to medium heat
• In a large mixing bowl add all ingredients (except butter and toppings) and whisk together.
• After the pancake batter starts bubbling, pour 1/3 cup of pancake batter onto a hot skillet to form each pancake.
• After about 2 minutes, when the pancake gets little air bubbles coming to the surface and the underside is golden, flip the pancakes.
• Spread softened Butter onto top

Serve Sourdough Pancakes With

We love these with:

• Butter!
• Apricot Freezer Jam
• Whip Cream
• Maple Syrup
• Blackberry Freezer jam
• Fresh Berries
• Strawberry Freezer jam
• Kefir Smoothies!

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Baking Soda vs Baking Powder

While both baking powder and baking soda can be used as leavening agents in pancake recipes, the decision to use one over the other often depends on the other ingredients in the recipe.

Baking soda is a base that reacts with acids in the batter (such as sourdough starter, buttermilk, or yogurt) to produce carbon dioxide gas, which helps the pancakes rise and become fluffy. If your recipe already contains acidic ingredients, such as sourdough starter, then using baking soda alone may be sufficient.

On the other hand, baking powder is a mixture of baking soda, cream of tartar, and sometimes cornstarch, and it already contains an acid. When it’s added to the batter, it reacts with the moisture to create carbon dioxide gas and help the pancakes rise. If your recipe doesn’t have enough acidity to activate the baking soda, then using baking powder may be a better choice.

Ultimately, the decision to use baking soda or baking powder (or both) comes down to the specific recipe and the ingredients you have on hand. If you’re unsure which one to use, you can always experiment with both and see which yields the best results.

Sourdough vs Traditional Pancakes

Sourdough pancakes and traditional pancakes have some key differences in terms of their flavor, texture, and nutrition.

Flavor: Sourdough pancakes have a tangy, slightly sour flavor due to the fermentation process that the sourdough starter undergoes. Traditional pancakes are typically sweeter and have a more neutral flavor.

Texture: Sourdough pancakes tend to be denser and more substantial than traditional pancakes, with a chewier texture. This is because the sourdough starter contains live yeast and bacteria that help to break down the starches and proteins in the batter. Traditional pancakes are usually lighter and fluffier.

Nutrition: Sourdough pancakes are often considered to be more nutritious than traditional pancakes because the fermentation process increases the availability of certain nutrients, such as vitamins and minerals, and may also make them easier to digest. Additionally, using sourdough starter instead of commercial baking powder or soda can reduce the glycemic index of the pancakes, which means they won’t cause a rapid spike in blood sugar.

Overall, the choice between sourdough pancakes and traditional pancakes comes down to personal preference. Sourdough pancakes offer a unique flavor and texture that can be a refreshing change from the standard pancake, while traditional pancakes are a classic breakfast staple that many people love.

Sourdough Starter & Hydration Percent

When we talk about the hydration level of sourdough starter, we are referring to the ratio of water to flour in the starter. For example, a sourdough starter at 100% hydration contains an equal weight of flour and water, while a 50% hydration starter contains twice as much flour as water by weight.

In general, the hydration level of the sourdough starter used in a recipe can have a significant impact on the texture and flavor of the final product. Here are some things to keep in mind when using sourdough starter at different hydration levels:

1. Higher hydration starters (such as those at 100% or more) will produce a wetter, more liquid batter, which results in lighter, airier textures. That’ss because the extra water in the starter can help to create more steam during baking, which can lead to a more open crumb structure.
2. Lower hydration starters (such as those at 50% or less) will produce a thicker, more dough-like starter, which can result in a denser, chewier texture in baked goods. This is because there is less water available to create steam during baking.
3. When using a sourdough starter with a higher hydration level in a recipe, it may be necessary to adjust the amount of flour and liquid in the recipe to compensate for the extra water in the starter.
4. Some bakers prefer to maintain a starter at a specific hydration level for consistency in their baking. However, it is possible to adjust the hydration level of a starter by adding more flour or water as needed.

The hydration level of sourdough starter used in recipes is an important consideration and has an impact on the final product. By understanding different hydration levels and how they affect baking, you can make better decisions about how to use sourdough starter in recipes.

https://www.youtube.com/watch?v=pMjT8sJefnE