Happy spring! We’ve been enjoying a little camping vacation for spring break. When we get back from vacation, the first things I do are start a load of laundry and start making a loaf of bread. I miss homemade food while we are away, and I always look forward to getting back in the kitchen and making yummy food. We are starting our day off with some delicious, easy, sourdough pancakes.
Sourdough pancakes are thin with a crispy edge and soft inside. My boys especially love them because they can eat so many of them in one sitting. They are delicious plain with fruit or chocolate chips.
If you have a sourdough starter, you can make these pancakes. If you’re interested in trying your hand at sourdough, check out my post here with step by step instructions on how to make your own sourdough starter.
Easy Sourdough Pancakes Ingredients:
3 cups of sourdough starter
2 eggs
3 tbs of melted butter
1 tbs of honey
1/2 tsp of salt
1 tbs of baking powder
1 tsp of vanilla
1/2 cup of milk or kefir
Easy Sourdough Pancakes Recipe:
Start by melting the butter in a small sauce pan. Then, in a large mixing bowl, mix together all of the ingredients, including the melted butter.
I like to make my pancakes in a cast iron skillet because it gives the outside of the pancake a nice crispy edge, but any skillet can be used. This large Lodge skillet that we use, is perfect for big families. Start by heating the skillet and melting a bit of butter or oil in the pan to keep the pancakes from sticking. The pan should be a nice medium temperature before adding the pancake batter.
The first pancake always turns out a little wonky as the pan is coming to a nice even temperature.
I use a 1/4 cup or 1/3 cup measuring cup to measure and pour my pancakes so that I have nice, even, and consistently sized pancakes.
Pour the pancake batter into the pan using the measuring cup. I can usually fit two to three pancakes in a pan, depending on the size of the pan. Once the pancake begins to bubble, this will take 1 to 2 minutes, flip the pancake. The pancakes will be a nice golden brown on each side when done cooking.
Place the pancakes that are done cooking on a flat cookie sheet and put them in a warm oven, around 250F, to keep the pancakes warm until all are done cooking. That way, everyone can enjoy warm pancakes at the same time during the meal.
Adding Toppings
You can add slices of bananas, blueberries, or chocolate chips to the inside of your pancake during the cooking process, or you can add these toppings at the end when plating your pancakes.
To add toppings to the middle of your pancake, when the pancake batter that has been poured in the pan starts to bubble add you banana slices, blueberries, or chocolate chips even to the uncooked portion of the pancake. Then, flip the pancake and the toppings with be face down on the pan. This will make a bit of a mess on the pan, and you may need to add a bit more butter or oil to the pan between pancakes.
When the last of the pancake batter has been used, the pancakes are ready to enjoy! Top with your favorite fruit toppings and maple syrup.
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Easy Sourdough Pancakes
Ingredients
- 3 Cups Sourdough starter
- 1/2 Cup Milk or kefir
- 1 Tbsp Honey
- 1 Tbsp baking powder
- 1/2 Tsp Salt
- 1 Tsp Vanilla
- 3 Tbsp melted butter
- 2 Eggs
Instructions
- Start by melting the butter in a small sauce pan. Then, in a large mixing bowl, mix together all of the ingredients, including the melted butter.
- I like to make my pancakes in a cast iron skillet because it gives the outside of the pancake a nice crispy edge, but any skillet can be used. Start by heating your skillet and melting a bit of butter or oil in the pan to keep the pancakes from sticking. The pan should be a nice medium temperature before adding the pancake batter.
- I use a 1/4 cup or 1/3 cup measuring cup to measure and pour my pancakes so that I have nice, even, and consistently sized pancakes.
- Pour the pancake batter into the pan using the measuring cup. I can usually fit two to three pancakes in a pan, depending on the size of the pan. Once the pancake begins to bubble, this will take 1 to 2 minutes, flip the pancake. The pancakes will be a nice golden brown on each side when they are done cooking.
- I like to place the pancakes that are done cooking on a flat cookie sheet and put them in a warm oven, around 250F, to keep the pancakes warm until they are all done cooking. That way, everyone can enjoy warm pancakes at the same time during the meal.
- You can add slices of bananas, blueberries, or chocolate chips to the inside of your pancake during the cooking process, or you can add these toppings at the end when plating your pancakes.
- To add them to the middle of your pancake, when the pancake batter that has been poured in the pan starts to bubble add you banana slices, blueberries, or chocolate chips even to the uncooked portion of the pancake. Then, flip the pancake and the toppings with be face down on the pan. This will make a bit of a mess on the pan, and you may need to add a bit more butter or oil to the pan between pancakes.
- When you've used the last of the pancake batter, your pancakes are ready to enjoy! Top with your favorite fruit toppings and maple syrup.
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