Super fluffy, moist, tangy sourdough buttermilk pancakes are soon to become a staple for your morning routines. Made with the simplest ingredients that make a filling breakfast for the whole family.
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Tools you will need:
Ingredients:
-
- Eggs: Eggs add structure, moisture, and richness to the pancakes.
- Sugar: This is used to sweeten the cake batter. Organic cane sugar works best.
- Salt: Enhances the overall flavor.
- Buttermilk/Kefir: Adds tangy flavor to the pancakes.
- Sourdough Discard: You can use active or discard for this recipe.
- Flour: King Arthur All Purpose Flour is great for this recipe, but any flour you have on hand thats all purpose or bread flour will work.
- Butter: You can also add oil instead of butter but butter will add an amazing aroma along with moisture to the pancakes.
- Baking soda: Adds a little extra fluffiness to the pancakes.
- Baking powder: Makes the pancakes airy and fluffy.
How to make Sourdough Buttermilk Pancakes:
- Using your kitchen scale, measure out 240 grams of buttermilk or kefir into a large mixing bowl.
- Add the eggs and whisk together.
- Add in the sourdough starter and mix again.
- Add the sugar, salt, baking soda, and cooled melted butter. Mix again.
- Sift flour into the mixture.
- Add the baking powder on top of the batter and mix it one final time. Don’t over mix by this point and try not to keep stirring it too much or else it will deflate the batter a bit.
- Heat a non stick skillet on medium- low heat.
- Pour about 1/4 cup of batter onto a hot skillet and wait for it to have tiny bubbles on top.
- Once you see the top covered with tiny bubbles, you can flip the pancake over easily.
- Serve with maple syrup, butter, condensed milk, or any of your favorite pancake toppings.
Fluffy Sourdough Buttermilk Pancakes
Super fluffy, moist, tangy sourdough buttermilk pancakes are soon to become a staple for your morning routines. Made with the simplest ingredients that make a filling breakfast for the whole family.
Ingredients
- 3 eggs
- 50 g sugar
- 240 g buttermilk/kefir
- 6 g salt
- 56 g sourdough discard
- 150 g flour
- 50 g melted butter/oil
- 10 g baking soda
- 10 g baking powder
Instructions
- Using your kitchen scale, measure out 240 grams of buttermilk or kefir into a large mixing bowl.
- Add the eggs and whisk together.
- Add in the sourdough starter and mix again.
- Add the sugar, salt, baking soda, and cooled melted butter. Mix again.
- Sift flour into the mixture.
- Add the baking powder on top of the batter and mix it one final time. Don't over mix by this point and try not to keep stirring it too much or else it will deflate the batter a bit.
- Heat a non stick skillet on medium- low heat.
- Pour about 1/4 cup of batter onto a hot skillet and wait for it to have tiny bubbles on top.
- Once you see the top covered with tiny bubbles, you can flip the pancake over easily.
- Serve with maple syrup, butter, condensed milk, or any of your favorite pancake toppings.
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
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