How To Make Fluffy Sourdough Pancakes?

With preparation and the right equipment today, we are going to learn how to make Fluffy Sourdough Pancakes within minutes.

How To Make Fluffy Sourdough Pancakes Video?

Sourdough Pancakes are a great beginner recipe for newbies to the world of sourdough. Making these sourdough pancakes is a great way to use your starter or discard. The homemade taste of sourdough pancakes is light and fluffy and takes little effort. I love preparing my sourdough pancake recipe on the weekend to family members or a crowd.

Tips on Making Fluffy Sourdough Pancakes from Scratch

First, before you begin cooking your homemade sourdough pancakes makes sure your griddle is lightly greased to prevent sticking.

Second, do not over mix your sourdough pancake batter they should be slightly lumpy.

Third, as soon as your top surface is full of bubbles and the edges look cook, they are ready to flip. Do not flip pancakes to early.

Fourth, serve your pancakes immediately after cooking with fresh fruit and maple syrup.

Fifth, do not stack your sourdough pancakes from scratch because they will become soggy. to keep your homemade sourdough pancakes warm place in a warm oven as a single layer.

Sixth, to keep your homemade sourdough pancakes warm place in a warm oven as a single layer.

WHAT IS SOURDOUGH AND HOW TO MAKE A GREAT STARTER

Did you know that, Modern day commercial yeast that I grew up on did not exist until after the 1800’s.

Before the 1800’s wild yeast was the only way to bake such as golden loafs of bread. Many of our ancestors grew yeast by creating a Sourdough Starter.

Sourdough Starter is a mixture of flour and water and over time creates a yeast. Creating a sourdough starter is leaven to making breads and other bakery treats.

Take note, after sourdough has stood on your counter for three days , it will give off a strong smell that is because it is fermenting. Sourdough Starter is a product of the environment; it will adapt and grow in the atmosphere it is raised in!

The fermentation period will provide tasty baked items, good probiotics for excellent gut health and regulate blood sugar.

CARE AND MAINTENANCE OF YOUR SOURDOUGH STARTER

First, when caring your sourdough starter only store in a glass counter such as a gallon mason jar or empty pickle jar. For daily maintenance your sourdough starter needs a consistent time when it will be feed. I like to feed my sourdough starter in the mornings. I do like to bake and use my sourdough starter on the weekends.

If using daily continue to fed, if weekly continue to read on how to care for.

When feeding your sourdough starter your water needs to be at room temperature. Use an empty glass container with a lid and place on counter and it will be ready to go at ever feeding.

Never screw or secure lid. Place a tea towel over opening and lid on top.

Stir your sourdough starter thoroughly to ensure that the mixture is smooth and has not lumps.

Your sourdough starter should smell sour and have bubbles before any baking is considered

Sourdough Starter will do best in a seventy degree environment. Keep your environment clean from toxic such as room and air freshers and cleaning supplies.

If you are a weekend sourdough producer storing in the refrigerator is a great source. When ready to use take your sourdough starter out of refrigerator and place on counter to reach room temperature.

Once your sourdough starter has reach room temperature, fed it and use as normal.

REFRIGERATOR MAINTENANCE FOR YOUR SOURDOUGH STARTER

If you are like me and work full time weekly feeding and bake days maybe a choice for your sourdough starter. After your sourdough starter is active and bubbly place her after a fresh feeding in a clean glass container with a lid that can be secured.

Place sourdough starter in your refrigerator and store twenty-four hours before you are ready to bake.

If you cannot bake or use your sourdough starter daily this is a great option if you are going on vacation.

Do not skip feeding your sourdough starter after removing from refrigerator this is the only way to active your starter before baking.

TIPS ON CREATING A THRIVING SOURDOUGH STARTER

Sourdough starter needs to be in an environment that is at least seventy degrees; free from drafts and toxins. If your counter is colder than normal place on a heating pad underneath or inside a bread proofer.

Water needs to be filtered; tap water is not purify enough to grow good probiotics within your sourdough starter.

Your sourdough starter will smell tangy and sour; at first this will not smell good and will take some time to get use too.

If you notice a liquid on top of your sourdough starter this is natural and a separation that occurs. Sometimes this water looks light to dark grey; this is called hooch! Skim the liquid off the sourdough starter and feed as normal.

Are Fluffy Sourdough Pancakes from Scratch Good?

These fluffy sourdough pancakes are delicious because of the distinct sourdough flavoring.

Use a good flour for preparing these pancakes such as unbleached flour or whole wheat flour.

After you have created your sourdough pancakes let them rest for five minutes to enrich the taste.

A cast iron skillet is best for making these fluffy sourdough pancakes.

You can make a variety of pancakes such as chocolate chip or blueberries the possibilities are endless.

How To Make Fluffy Sourdough Pancakes Recipe

Yummy, I love making pancakes for breakfast, lunch or dinner.  They are perfect to pair with fruit and a meat.  You can add some fun inside the pancakes by adding blueberries, chocolate chips or banana’s; I even added diced apples before!
These pancakes make about a dozen.

Ingredients

• 2 1/2 cup of sourdough starter or discard
• 2 tablespoon raw honey
• 1 teaspoon baking powder
• 1 teaspoon baking soda 
• 2 teaspoon sea salt
• 2 farm fresh egg yolks (save egg whites for the end to mix into the batter)
• Four tablespoons of melted raw grass-fed butter.
• 1 teaspoons of pure vanilla extract
• Raw Grass Feed Butter for greasing the cast iron.

In a large bowl, whisk together the sourdough and honey.  Gradually add eggs yolks (save the egg white for later), melted butter and vanilla, mix until smooth. Now in a separate bowl add your dry ingredients baking powder, baking soda and sea salt. Combine the wet to your dry ingredients and let rest for five minutes.

Warm cast iron skillet over medium heat and melt some grass feed butter until melted.   Fold Egg Whites into the sourdough pancake batter, rest for another five minutes.

Pour about 1/4-1/2 cup of batter onto skillet and cook until brown, bubbly and then flip; continue till all the batter is all gone!  Serve with warm butter, fruit and pure maple syrup!

If you rather waffles use this same recipe to create some amazing waffles.

Enjoy