Get ready to transform your morning routine with the most incredible, tangy, and fluffy sourdough pancakes or waffles you've ever tasted! Imagine a breakfast that combines the rich, complex flavors of sourdough with the comforting warmth of classic pancakes – this recipe is about to become your new weekend obsession. Whether you're a sourdough enthusiast or a curious home cook, these pancakes promise to elevate your breakfast game with minimal effort and maximum deliciousness.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup sourdough starter
- 1 cup milk
- 1 egg
- 2 tbsp melted butter
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Prepare your sourdough starter: Ensure your starter is active and bubbly, ideally fed within the last 12-24 hours before cooking.
- In a large mixing bowl, combine the sourdough starter, milk, egg, and melted butter. Whisk these wet ingredients together until well incorporated and smooth.
- In a separate bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, and salt. This helps prevent lumps and ensures even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; some small lumps are fine and will help create a tender texture.
- Let the batter rest for 5-10 minutes to allow the flour to hydrate and the sourdough to slightly ferment, which enhances flavor and texture.
- For pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- For waffles: Preheat your waffle iron according to manufacturer's instructions and lightly grease with non-stick spray or butter.
- For pancakes: Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look dry, then flip and cook the other side until golden brown.
- For waffles: Pour batter into the center of the preheated waffle iron, close, and cook until golden and crisp, typically 3-4 minutes.
- Keep cooked pancakes or waffles warm in a 200°F (95°C) oven while preparing the remaining batter.
- Serve immediately with your favorite toppings such as maple syrup, fresh berries, whipped cream, or butter.
Tips
- Starter Matters: Use an active, bubbly sourdough starter for the best flavor and rise. Feed your starter 12-24 hours before cooking for optimal results.
- Don't Overmix: Gently combine wet and dry ingredients. A few small lumps are your friend – they help create a tender, light texture.
- Resting is Key: Let the batter rest for 5-10 minutes. This allows the flour to hydrate and the sourdough to develop more complex flavors.
- Temperature Control: Use medium heat for even cooking. Too hot, and you'll burn the outside before the inside is done.
- Waffle vs. Pancake Pro Tip: For extra crispy waffles, add an extra tablespoon of melted butter to the batter.
- Keep Them Warm: Use a low oven (200°F) to keep pancakes or waffles warm while cooking the entire batch.
- Customize Your Toppings: Experiment with fresh berries, whipped cream, maple syrup, or even savory toppings like bacon and eggs.
- Storage Hack: These pancakes and waffles freeze beautifully. Cool completely, then store in a freezer bag for up to a month. Reheat in a toaster for a quick breakfast.
Nutrition Facts
Calories: 244kcal
Carbohydrates: 37g
Protein: 7g
Fat: 8g
Saturated Fat: g
Cholesterol: 40mg
