Fluffy Discard or Fermented Sourdough Pancake Recipe
Fluffy, soft and full of flavor these Buttermilk Sourdough Pancakes are so good! Serve with maple syrup and a pat of butter for a filling and delicious meal.
Ingredients
- 1 ½ cup (225g) all-purpose flour
- ¼ cup (30g) whole wheat flour
- ¾ cup (75g) quick oats
- 1 tsp (5g) baking soda
- 1 tsp (4g) salt
- 2 T (30g) brown sugar
- 1 cup (250g) sourdough starter
- 2 cups (450g) buttermilk
- ¼ cup (50g) canola oil
- 2 eggs
Instructions
- First, in a large bowl add the dry ingredients. Whisk together and set aside. In a separate medium bowl combine the sourdough starter, buttermilk, canola oil, and eggs. Mix this with a whisk or Danish dough hook until well incorporated. You want to make sure the starter is well mixed in with the other wet ingredients.
- Next, add the wet ingredients to the dry ingredients and mix until moistened and the dry spots are gone. Don’t overmix.
- Heat up a griddle pan or griddle over medium-low heat. Grease as needed. Taking a ½ cup of batter pour on hot griddle or cooking surface. Cook for approximately 4 minutes on the first side and 3 minutes on the second side. You want them to be golden brown and cooked through.
- Enjoy the sourdough pancakes with butter, your favorite syrup and maybe some fresh berries! Our favorites are maple syrup and chokecherry!
Notes
You can store leftovers in an airtight container for 3-5 days or freeze them.
NOTE: The hardest part of making pancakes is getting the heat right so you have beautifully browned pancakes that are cooked through. Make sure your cooking surface is not too hot, (a medium heat) or you will burn your pancakes while they are still raw in the center.
For reference: My favorite way to make pancakes is on my cast iron griddle on the lowest setting on my gas burner.