If you love sweet and sour things – you will LOVE these pancakes!
If you love Original Pancake House pancakes – you will LOVE these pancakes! (They use sourdough in all their pancakes.)
If you love salty, sweet, and sour combinations – you will LOVE these pancakes made into a breakfast sandwich!
These sourdough pancakes have become a staple over the past year. I use them to discard my sourdough starter and make for an easy, tasty breakfast. Normally, I double the recipe and freeze most of them.
One day we had some turkey sausage, but no more English muffins. Plus English muffins have been getting pretty expensive. These sourdough pancakes were the answer to buns 🙂 I’ve also made sourdough biscuits, and they were very tasty. That’s another blog post!
For healthy substitutions, I have made the following changes to the recipe with success:
- Almond milk instead of regular milk
- Replace oil with applesauce
- Replace all-purpose flour with oat flour
- To make oat flour, I weigh the oats in the blender and then blend until they form a powder. It takes less than 2 minutes in the Vitamix.
I have made these without the substitutions – and of course they taste amazing that way, too!
Sourdough Pancakes
Ingredients
Overnight
- 2 cups all-purpose flour 240 grams (can sub oat flour)
- 1 cup sourdough starter, fed or un-fed/discard* 227 grams
- 2 tbsp sugar 28 grams
- 2 cups buttermilk (2T vinegar+2cup milk) (can sub almond milk)
Morning Pancakes
- 2 eggs
- 1 tsp baking soda
- 3/4 tsp salt
- 1/4 cup vegetable oil (can sub applesauce or melted butter)
Instructions
Pancakes
- In a great big bowl, whisk together the overnight batter ingredients. Cover with plastic wrap loosely. Allow to sit 12 hours (usually overnight).
- Heat griddle to medium-high or non-stick skillet on medium. After 10-12 hours, add eggs and oil to the overnight batter. Sprinkle baking soda and salt over the top. Now you should have all of the ingredients in one bowl. Whisk together!
- On the griddle pan, spray with cooking spray or melt butter to prevent sticking.
- Ladle pancakes. Cook until bubbles form (about 2 minutes). Flip. Cook another 1-2 minutes. Serve warm with maple syrup, butter, and/or sugar-free pancake syrup.
- To store for later: freeze in an airtight bag or container. For breakfast, lay out on a microwave-safe plate and cook for 1-2 minutes in microwave.
Salty-Sour-Sweet Breakfast Sandwich
- To make breakfast sandwiches: make English muffin sized pancakes. Cook an egg and season with salt and pepper. Add American Cheese, turkey sausage, and maple syrup with the egg between two pancakes. Enjoy!
Notes
- Almond milk instead of regular milk
- Replace oil with applesauce
- Replace all-purpose flour with oat flour
- To make oat flour, I weigh the oats in the blender and then blend until they form a powder. It takes less than 2 minutes in the Vitamix.
