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Sourdough Pancakes with Milk
by Andreas
Cook time
20 minutes
Preparation time
15 minutes
Servings
Summary
Sourdough pancakes are a fluffy, tangy treat made with a mix of overnight-fermented starter, flour, and water. The morning addition of eggs, milk, and baking soda creates a light, delicious batter ready to cook!
Tags
Ingredients
- 100 g sourdough starter - or starter discard
- 400 g all-purpose - AP flour
- 400 g water
- 3 psc eggs
- 1 tsp sodium bicarbonate - baking soda
- 400 g milk
- 0.5 tsp salt
- 1.5 tbsp sugar
- 3 tbsp oil or melted butter
Equipment
- Large mixing bowl - (for overnight batter)
- Medium mixing bowl - (for morning preparation)
- Whisk or spatula
- Measuring cups and spoons
- Non-stick frying pan or griddle
- Ladle or small scoop - (for pouring batter)
- Spatula - (for flipping pancakes)
- Wooden spoon or silicone spatula - (for mixing)
- Plate - (to stack cooked pancakes)
- Optional: Sourdough starter jar - (if making fresh starter)
Instructions
- Evening Before:Mix the sourdough starter, flour, and water together in a bowl.Cover the bowl loosely and let the mixture rest at room temperature for 10–12 hours (overnight).
- Morning:- Add the eggs, baking soda, milk, salt, sugar, and oil (or melted butter) to the overnight batter.- Mix well until smooth and combined.- Let the batter rest for 15 minutes before cooking.- Heat a non-stick pan over medium heat and pour the batter to form pancakes. Cook until bubbles appear on the surface, then flip and cook until golden.
Notes
- Enhance the flavour by mixing AP flour with whole wheat (WW) or spelt flour. A 70:30 ratio (AP to other flour) adds richness and extra fibre for a healthier twist.
- AP = All-Purpose flour
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About the Author
Andreas
A passionate home cook who loves sharing cherished family recipes and experimenting with new flavours. With a deep appreciation for the joy that food brings to gatherings, Andrei aims to inspire others to create memorable meals in their own kitchens.