I’m blessed with a circle of friends that love to bake sourdough bread as much as I do. Truth be told they are masters at it! When any of us find a recipe that turns out really well we are always ready to share and spread the love. I highly recommend establishing a circle of foodie friends that love cooking and eating what they’ve made as much as you do. I’m talking about you Iesha! And Veronica, and Cindy, and Sabrina, and…Let’s face it, if we are going to spend the time making something to eat it might as well be really good, right? It’s one of the loveliest joys in life…good food and these sourdough pancakes are da bomb!!! I’m going to go out on a limb and say they are the best pancakes you will ever eat.
Preheat a cast iron skillet over medium heat until it’s good and hot. I recommend using a cast iron skillet if you have one. It heats more evenly than other skillets giving you perfectly browned pancakes.
Place all the ingredients in a blender and blend together until the batter is well combined and frothy.
Melt a tablespoon butter in preheated skillet.
Pour about ½ cup batter for each pancake onto the skillet.
Cook for about 4-5 minutes on the first side, or until the batter looks dry on top, bubbles form, and the edges along the bottom are crispy and browned.
Use a spatula and flip pancake over.
Cook for another 3-4 minutes until cooked through.
Repeat with remaining batter.
Serve pancakes warm with your favorite toppings.
Oh my goodness these pancakes are some of the best pancakes I have ever eaten! They are so light and fluffy and utterly delectable! The addition of starter in the batter gives them a healthy boost of yeasty microbes that are so very healthy for maintaining a healthy gut micro biome. Plus they won’t produce that spike of sugar in your body, so you won’t feel hungry an hour after breakfast. I never feel hangry a couple hours after eating these. They are so quick and easy to make you no longer have to wait for the weekends to make them. If you’re going to eat pancakes I highly recommend making these for a healthier alternative that tastes even better and is just as easy to make as the traditional batter you’ve always used in the past.
A huge shout out to Elizabeth Marek at Sugar Geek Recipes for providing the inspiration for this delicious recipe. If you’re craving a sweet treat, be sure to check out her website. It’s loaded with beautiful, delectable confections that will satisfy everyone’s sweet tooth! Thank you Elizabeth for this delicious and easy to make recipe!!!
Sourdough Pancakes
Equipment
- Cast iron skillet
- Blender
Ingredients
For the pancakes:
- 1 cup all purpose flour, spooned and leveled
- ½ cup active sourdough starter
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp sugar
- 7 oz milk
- 1 large egg
- 1 tbsp vegetable oil
- ½ tsp salt
Toppings for serving:
- butter, for cooking and topping
- maple syrup
- fresh fruit; sliced strawberries, raspberries, blue berries, sliced bananas
- chopped nuts; pecans, almonds
- whipped cream
Instructions
- Preheat a cast iron skillet over medium heat until it's good and hot.
- Blend together all the ingredients for the pancakes in a blender until the batter is frothy. A few lumps in the batter is ok.
- Melt a tablespoon butter on preheated skillet.
- Pour about ½-⅔ cup batter onto the skillet.
- Cook for about 4-5 minutes on the first side, or until the batter looks dry on top, bubbles form, and the edges are crispy and browned.
- Use a spatula and flip pancake over.
- Cook for another 3-4 minutes until cooked through.
- Repeat with remaining batter.
- Serve pancakes warm with your favorite toppings.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
Remember…Jesus ❤️’s you!