For many people Sunday morning is the day where you have a really scrumptious and delicious breakfast. There are many choices for delicious breakfast foods. Bacon, eggs, baked beans, cereals, yogurt, waffles, cheese, bread, fruit, juices, cold cuts, but the best of all, in my humble opinion, is the fluffy American pancake. This is my recipe for sourdough pancakes.
Pancakes are wonderful. Fluffy on the inside, brown and caramelized on the outside. They are by themselves not very sweet and pair well with something sweet, something meaty, and something salty making them possibly the greatest breakfast ever invented.
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Pancake varieties
When you say pancakes, people probably have their regional version of this delicious food in their minds, which is probably not the same as yours.
In Denmark, we eat pancakes like the French, very thin crêpes. We also eat pancake balls also known as æbleskiver.
In this recipe today I am showing you how to make the American pancake in a version made with sourdough discard.
The batter in this sourdough pancakes recipe
Vitals
| Total weight | 1190 grams |
| Pre-fermented flour | 100% |
| Hydration | 176.6% |
| Yield | 12 small or 6 large pancakes |
The pre-ferment
All of the flour in the recipe will be in the pre-ferment, which means you will get a lot of developed taste.
The reason we use a pre-ferment is to avoid a sour taste in the pancakes since your discard could have been standing around in the fridge for weeks or even months and could have become very sour.
In the pre-ferment, we use buttermilk instead of water to enrich the dough.
If you don’t have buttermilk you can use 500g of regular or plant-based milk and mix it with 2 tablespoons of white vinegar. Don’t worry, it won’t taste like vinegar.
Leave on the counter for 5 minutes after mixing and you have makeshift buttermilk.
The batter
The batter is enriched with butter and eggs, which gives a luxurious and soft crumb to the pancakes and also makes for a superior taste.
If you want to make the pancakes vegetarian you can use either vegetable oil or plant-based butter.
If you want to make the pancakes vegan you can omit the eggs. They’ll be a bit less rich in taste, but still very tasty.
If you want to play around with the formula, change the quantity, or do other things, you can do so here in my Bread Calculator.
Conclusion of this sourdough pancakes recipe
What are the takeaways from this sourdough pancakes recipe?
- Light and fluffy pancakes
- Wonderful well-fermented taste
- Deliciously enriched flavor and feeling
- Deeply caramelized crust
That’s really all I could ever wish for a pancake that I’d wanna eat.
Please share this recipe for sourdough pancakes on social media
This is my recipe for sourdough pancakes. If you like the recipe please consider sharing it with like-minded pancake and/or sourdough lovers on social media.
If you make it and post it on Instagram, please tag me as@foodgeek.dkso I can see it. That would make me very happy.
Sourdough Pancakes
Course: Breakfast, Dessert
Cuisine: American
Keyword: amecian pancakes, brioche sourdough
Course: Breakfast, Dessert
Cuisine: American
Keyword: amecian pancakes, brioche sourdough
Servings: 12 pancakes
Calories: 134kcal
Author: Sune Trudslev
Nutrition Facts
Sourdough Pancakes
Amount Per Serving (90 gram)
Calories 134Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Carbohydrates 20g7%
Sugar 2g2%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
This recipe makes fluffy American pancakes made with sourdough discard.
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Equipment
whisk
Metric – US Customary
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Ingredients
Pre-ferment
- 250 g all-purpose flour
- 30 g sugar
- 250 g sourdough starter
- 500 g buttermilk Alternatively regular or plant-based milk and 2 tbsp. vinegar
Batter
- 2 eggs For vegan pancakes just drop the eggs
- 50 g buter
- ¾ tsp fine salt
- 1 tsp baking soda
Instructions
Mix the pre-ferment
The night before mix 250g/2 cups all-purpose flour, 250g/2 cups sourdough discard, 30g/2 tbsp sugar, and 500g/2 cups buttermilk.
If you don't have any buttermilk you can mix regular or plant-based milk with 2 tbsp white vinegar.
Leave covered at room temperature the night over.
Mix the batter
In a medium mixing bowl add 2 eggs. For vegan pancakes, drop the eggs.
Then add 50g/3½ tbsp melted butter, oil or vegetable butter. Mix until combined.
Add the pre-ferment, 1 tsp baking soda, and ¾ tsp fine salt and mix.
The batter should bubble up.
Make the pancakes
Heat a small or medium cast-iron pan to medium heat.
Melt about a teaspoon of butter and distribute it on the pan.
Pour some batter on the pan and let it cook until the top is full of holes and slightly cooked.
Flip the pancake and let it cook until the other side is browned.
Put the pancake on a small plate and put a small piece of butter on top.
Continue until all of the batter has been turned into pancakes. Enjoy!
