Easy Sourdough Pancake Recipe

Easy Sourdough Pancake Recipe. Some super simple pancakes to whip up when you’re rushed for time and want to use up some sourdough discard!

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We have been living on simple recipes like this lately.

Moving. Being Pregnant. Already having a one and two year old. Husband being gone for 12 hour days during the work week. All excellent excuses for having a super simple menu as of late.

So I looovvee it when I find a recipe that is not only easy for this busy, overwhelmed mama, but is also extremely nourishing and healthy for my family. I don’t want to scrimp on my family’s health during these busy seasons!

So if you are also looking for nourishing easy breakfast foods to incorporate into your meal plan, look no further! I promise you’ll love these so much that they’ll become a regular staple.

Making sourdough pancakes is no harder than making pancakes from a box mix. All you need is fed sourdough starter, eggs, honey, coconut oil, and baking soda. You can pretty much use any type of oil you’d like. I usually use either butter, coconut oil or lard. I don’t really recommend olive oil just because it has a stronger taste that will make the pancakes taste like olive oil. Or avocado oil is another good option as well!

Why sourdough?

But why not just make some regular pancakes? Why make them with sourdough?

Soaking, sprouting, or fermenting wheat reduces the amount of phytic acid in the grain. Properly preparing grains makes them easier to digest, and allows your gut to more easily absorb nutrients.

Phytic acid is an antinutrient found in grains, beans, and nuts that interferes with the absorption of certain nutrients. They are present in grains to keep them from going bad and spoiling. So there is a good reason they are there, but there is also a lot of evidence that our bodies weren’t meant to handle them. Proper preparation of grains eliminates most, if not all, of the phytic acid in those foods.

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Plus, because it is fermented, sourdough has prebiotic and probiotic benefits and is full of live cultures, making it even easier to digest. There being prebiotics in it means that the fiber in the bread helps feed the good bacteria in your intestines. These beneficial bacteria are important for maintaining a stable, healthy digestive system.

What is fed sourdough starter?

You will probably notice that the recipe calls for “fed sourdough starter”, and you might be thinking to yourself “what the heck is that?”

Well no fear, it ain’t something terribly complicated.

That just means that the starter was fed around 8-12 hours ago and the grains have had time to ferment. You can tell your sourdough is fermented by the bubbles in the starter.

I always feed my starter the night before I want to make anything sourdough related, whether it’s pancakes or sourdough pizza or whatever. To feed a sourdough starter, just remove the starter from the refrigerator and add about equal parts of water and flour and stir it up well. I put a tea towel over my glass jar and let it sit on the counter for 8 to 12 hours. 

The amount of time it takes to ferment your starter will depend on the temperature in your house. The warmer it is in your home, the faster the sourdough starter will ferment and be ready to use. 

Easy Sourdough Pancake Recipe

• 2 cups fed sourdough starter
• 2 free range eggs
• 1/4 cup melted butter
• 1 tsp baking soda

Step one: melt some butter (or other oil) in a cast iron skillet over medium heat. As I said before, my two favorites for this are either butter or coconut oil. But the list of oils you can use is pretty long! Ghee, lard, tallow, avocado oil, whatever floats your boat. You want to preheat your cast iron to get it ready to make the pancakes.

Cause you want it nice and hot before you put your batter in so they don’t stick.

That’s the secret to cast iron.

Pre-heating.

It’s like magic.

Step two: Then we are going to measure out all the ingredients, except the baking soda, to a medium-size mixing bowl. Or even just eyeball it and don’t measure at all if you’re me.

Stir thoroughly until everything is well combined.

Step three: Add in the baking soda and mix it up. And wait for it…

You will notice the batter will double in size. Super cool! And yes, totally normal! It is reacting with your sourdough starter. This is going to make some amazingly fluffy pancakes!

Cooking

Step four: Start pouring batter into the hot skillet. I just use my big stainless steel mixing spoon and eyeball it. I do like to wing it! You’ll get a feel for how big you can make them and have them still easy to flip.

Step five: Let them cook for a couple of minutes or until you see bubbles in the batter. Flip and cook for an additional 1-2 minutes or until golden brown and cooked through.

Step six: Serve right away with your favorite pancake toppings. Mine of course is a giant lump of grass fed butter and some maple syrup. Ya just can’t go wrong with that.

Pancake add-in ideas

When you make these a lot (which trust me, you will be after trying them!) it’s always fun to add some different ingredients to your pancakes. Ya know, spice it up a little.

• Blueberries. Obviously. Cause those are the all-time best pancake add-in.
• Chocolate chips
• Cinnamon + raisins
• Banana slices
• Peanut butter
• Strawberries
• Mango chunks
• Diced apples
• Or a combination of them all

The possibilities are endless! Add in fruit, spices, chocolate, or simply leave them plain. Either way, I promise you will love these.

Best topping ideas

Okay y’all. My husband is the king of pancake toppings. He has probably tried every different combination of toppings in the book.

Now me on the other hand, I’m a little bit more old fashioned I guess. I always have a big chunk of grass fed butter or ghee on top while they’re still piping hot, with plenty of maple syrup drizzled on top. And I never deviate from that. I’m talking NEVER. “If it ain’t broke, then don’t fix it” is my motto.

But Luke and the kids like to get a little more fancy with their pancakes. So we all just do our own thing with toppings usually. Here are some of the things my family enjoys as toppings:

• Peanut butter
• Honey or maple syrup
• Molasses
• Sprinkle of cinnamon (I do admit, this one is really good with my butter and maple syrup situation. Luke says it makes the pancake taste like an elephant ear treat)
• Banana slices
• Applesauce
• Jam or jelly
• Berry syrups

And blessings!

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