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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.
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