I'd like to share another recipe for using up leftover sourdough starter. This one is for delicious, fluffy pancakes. There is nothing better than whipping up some pancakes on a weekend morning, and this recipe is no exception. It makes perfect pancakes that will satisfy the whole family. The sourdough flavor works great, mimicking the tanginess of buttermilk.
This recipe makes 6-8 medium sized pancakes (perfect for two adults or three kids) and uses one day's starter. If you need a bigger batch, just reserve some starter from a prior day in the fridge so you can double the recipe.
- 170g sourdough starter
- 3/4 cup all purpose flour
- 1/8-1/4 cup sugar (optional but I use 1/4 cup and skip the syrup)
- 1/2 cup milk, milk substitute, or water
- 1/8 cup melted butter or vegetable oil
- 1-2 eggs depending on how eggy you like it
- 1 tsp baking powder
- 1 tsp salt (use 1/2 tsp if using salted butter)
- 1/4 tsp ground nutmeg (optional)
- Heat a skillet or griddle on medium heat (about 350 degrees)
- Measure out the ingredients and combine in a mixing bowl or pitcher. I like to use 1/4 cup measuring cup because after I'm done measuring, it can be used as a ladle for the batter.
- Whisk the ingredients together or stir with a fork until combined but not overmixed.
- Spray or oil the cooking surface. You want the oil to get hot immediately but not smoke. Smoke means the surface is too hot.
- Pour or ladle out 1/4 cup of batter per pancake. You can do more if you want bigger pancakes.
- Let the better cook for 2-3 minutes on the first side. You want to look for bubbles on the top and for the edges to begin to firm so you can slide a spatula underneath.
- Flip the pancake over and cook for another 1-2 minutes on the second side.
- Repeat for the remaining batter.
- These pancakes are flavorful enough to enjoy plain or they can be topped the traditional way with butter and syrup.