Sourdough buttermilk pancakes are the easiest way to use up all of that extra sourdough starter while getting the many health benefits sourdough has to offer.
Supplies to Make Sourdough Pancakes
- Wooden spoon
- Measuring cups
- Clean dish towel
- Cast iron skillet
Ingredients to Make Sourdough Buttermilk Pancakes
- 2 cups buttermilk
- 2 eggs (room temperature)
- 1 cup sourdough starter (fed or unfed)
- 2 tablespoons raw honey
- 4 tablespoons salter butter plus extra for serving
- 2 cups of flour
- 1 teaspoon baking soda
- Maple syrup for serving
How To Make Sourdough Buttermilk Pancakes
- Add sourdough starter, buttermilk, honey, and flour to a medium sized mixing bowl.
- Stir together with a wooden spoon scraping down the sides of the bowl to keep it all together.
- Cover the bowl with a clean dish towel.
- Let rest overnight (or about 12 hours) to ferment.
The next morning:
- Melt the butter.
- Beat the butter and eggs together with a fork until well combined.
- Add the butter-egg mixture to the overnight sourdough and mix well. It will be a strange consistency at first but with some stirring and folding, it comes together to blend nicely. This usually take about 2 to 3 minutes to get it to combine.
- Sprinkle the baking soda on top of the sourdough buttermilk pancake batter and mix well. It’s normal to see bubbles develop after adding the baking soda.
- Preheat and grease a cast iron skillet over medium-low heat. I add about a teaspoon of organic coconut oil for greasing.
- Add 1/2 cup of batter to the skillet for each pancake. If the batter is thick, spread it into a circle with a wooden spoon.
- Cook on medium-low heat until you see a few bubbles start to develop on the surface of the pancakes.
- Flip them over and cook for another 3 minutes or so.
- Remove from the heat and enjoy!
Serve with plenty of fresh seasonal berries, pure maple syrup, and homemade butter for an authentic farmhouse Sunday breakfast.
Serve with plenty of butter, pure maple syrup, and fresh seasonal fruit for a perfect family breakfast.
How to Store Sourdough Buttermilk Pancakes
Freeze leftovers in a Ziploc bag for an easy weekday toaster oven breakfast. Place parchment paper or wax paper between each waffle for easier removal. Reheat at 350 degrees F for 5-8 minutes or until you smell them.
Check Out Other Sourdough Recipes
This recipe uses the same batter as my sourdough Belgian waffles! It’s an easy way to have a combination of breakfast choices for all of those hungry bellies.