Sourdough Buttermilk Pancakes Recipes

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SOURDOUGH BUTTERMILK PANCAKES

A light and scrumptious pancake that is quick and easy to make with sourdough starter.

Provided by earthmother

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 6

Number Of Ingredients 6



Sourdough Buttermilk Pancakes image

Steps:

  • Add egg, sugar, sourdough starter, flour, and buttermilk to a bowl in the order listed. Mix thoroughly before adding baking soda; batter will be light and bubbly. Do not mix again.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are slightly dry, 3 to 4 minutes. Flip and cook until pancakes sound hollow when tapped with a spatula, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 180 calories, Carbohydrate 33.7 g, Cholesterol 32.9 mg, Fat 1.6 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 379.2 mg, Sugar 7.2 g

1 egg
2 tablespoons white sugar
1 cup sourdough starter
1 cup all-purpose flour
1 cup buttermilk
1 ½ teaspoons baking soda

TRAPPER JOHN'S SOURDOUGH PANCAKES

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 16



Trapper John's Sourdough Pancakes image

Steps:

  • The night before, take a cup of sourdough starter out of the refrigerator or root cellar, and add flour, whole wheat flour, wheat germ, sugar, and water. Mix well, cover, and place in a warm place overnight. In the morning, remove a cup of the "sponge" and put it back in a jar in the refrigerator. (If you forget this step you won't have any more starter for another day).
  • To the remainder, add eggs, oil, and milk. In a small bowl, mix together with a little water, salt, sugar, and baking soda. Stir into the batter and mix just until the ingredients are blended well. Let this sit for 10 minutes. Preheat griddle, grease with butter, and pour or ladle batter onto the griddle. Turn pancakes over as soon as the bubbles begin to pop. Flip over for just a few seconds, and remove pancake from grill to a heated plate. Continue until all the batter is used, then sit down and enjoy a real "Taste of Alaska!" Serve with real maple syrup, birch syrup, or butter and sugar.

1 cup sourdough starter
1 1/2 cups unbleached white flour
1/2 cup whole wheat flour
1/4 cup wheat germ, optional
1 tablespoon sugar, optional
2 cups water
2 beaten eggs
2 tablespoons oil
1/2 cup milk
1 teaspoon salt
2 tablespoons sugar
1 teaspoon baking soda
maple syrup
birch syrup
butter
sugar

SOURDOUGH PANCAKES

Provided by Food Network

Categories     dessert

Time 33m

Yield 14 pancakes

Number Of Ingredients 10



Sourdough Pancakes image

Steps:

  • In a large mixing bowl, beat eggs.
  • In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated. Add to beaten eggs. Add Sourdough Starter to mixture and beat with wooden spoon. Do not beat too long.
  • Spoon on griddle in 1/4 cup amounts. When bubbles appear on top of pancakes, turn over. Cook until golden brown.
  • In a large bowl, combine the water, yeast, and honey and mix well. Add the flour and mix until all of flour is incorporated. Cover with a towel or loosely with plastic wrap and let sit in a warm place overnight. Refrigerate.
  • When using the starter, remove 2 cups to use for the pancakes. Add 2 cups flour and 2 more cups warm water to the starter. Cover and refrigerate. If you don't use your starter for more than 3 days, it needs to be fed. Remove 1 cup and discard. Add 1 cup flour and 1 cup warm water, cover and refrigerate.

2 eggs
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1 tablespoon water
2 cups Sourdough Starter, recipe follows
2 1/2 cups warm water
1 1/2 tablespoons yeast
1 tablespoon honey (optional)
2 1/2 cups flour

SOURDOUGH PANCAKES

Make a batch of sourdough pancakes for a tasty breakfast treat. This easy recipe is great for using up a sourdough discard from your starter

Provided by Barney Desmazery

Time 50m

Yield makes around 12 pancakes

Number Of Ingredients 9



Sourdough pancakes image

Steps:

  • Tip all the ingredients, except the butter, oil and maple syrup, into a bowl with a large pinch of salt, and whisk well until you have a thick, smooth batter. Whisk in the melted butter.
  • Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Pour or ladle the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively - adjust the heat if you need to. Cook until bubbles start to form on the surface, then flip and cook the other side - they should take roughly 2 mins on each side. Eat straight away or keep warm in a low oven while you cook another batch. Serve with maple syrup.

Nutrition Facts : Calories 499 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.39 milligram of sodium

200g self-raising flour
1 tbsp golden caster sugar
1 tsp baking powder
200g sourdough starter (active or the excess you'd throw away)
2 eggs
260ml milk
50g butter, melted, plus extra butter for frying
sunflower oil, for cooking
maple syrup, to serve

SOURDOUGH PANCAKE OR WAFFLE BATTER

If you have a sourdough starter, you will need to feed it to keep it alive. Many recipes call for doing so after discarding a cup or so of the starter you have, so as to maintain its equilibrium and prevent it from growing too large. This recipe takes advantage of that excess starter, using it as the base of a pancake or waffle batter that ferments overnight and yields a remarkably flavorful breakfast the next day, with minimal effort.

Provided by Sam Sifton

Categories     breakfast, pancakes, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9



Sourdough Pancake or Waffle Batter image

Steps:

  • Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
  • When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
  • Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 897 milligrams, Sugar 9 grams, TransFat 0 grams

1 cup/240 grams sourdough starter "unfed"
1 cup/224 grams buttermilk
1 cup/120 grams all-purpose flour
1 tablespoon/about 13 grams light brown sugar
1 large egg
1/4 cup melted unsalted butter or neutral oil
1/2 teaspoon vanilla extract
1/2 teaspoon/3 grams kosher salt
1 teaspoon/6 grams baking soda

SOURDOUGH PANCAKES

Yet another way to utilize your sourdough starter. Try topping these yummy pancakes with fresh fruit and whipped cream. I hope you like them! The amount of water can be adjusted depending on the consistency of your starter.

Provided by AUNTPT

Categories     Breakfast and Brunch     Pancake Recipes

Yield 4

Number Of Ingredients 8



Sourdough Pancakes image

Steps:

  • In a large bowl, combine the sourdough starter, egg, water, and oil.
  • In a separate bowl, combine the nonfat dry milk, salt, baking soda, and sugar. Stir to blend dry ingredients. Add to sourdough starter and mix until batter is smooth.
  • Bake on a greased 350 degree F(175 degree C) griddle until golden brown on the bottom. Flip and bake on opposite side.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 23.1 g, Cholesterol 48.8 mg, Fat 3.9 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 832.7 mg, Sugar 11 g

¾ cup sourdough starter
1 egg, beaten
2 tablespoons water
2 teaspoons vegetable oil
⅓ cup nonfat dry milk powder
¾ teaspoon salt
1 teaspoon baking soda
1 ½ tablespoons white sugar

SOURDOUGH PANCAKES

I recently tried Bergy's sourdough starter (recipe #13750, which is great, btw!) and have been looking for ways to use it. This recipe is from a cookbook of sourdough recipes I bought to help me out (recipe is adapted from Patricia Duncan). If you don't have your starter yet, plan on this several days in advance, so you have time to make the starter (which is very easy!). These pancakes are slightly thin, so if you want them thicker, add a little flour until you get the consistency you like. I like them thin myself.

Provided by PalatablePastime

Categories     Quick Breads

Time 8h25m

Yield 15-16 thin pancakes

Number Of Ingredients 10



Sourdough Pancakes image

Steps:

  • The night before, stir your sourdough starter and remove one cup.
  • Place the 1 cup of starter in a glass or stoneware bowl at least 6 cups in size (don't use plastic or metal bowls for this- they give off flavors to the batter).
  • Stir in the 2 cups of tepid water, the flour, and the sugar until smooth.
  • Cover lightly (you can use plastic wrap but don't seal off the air going into the bowl) and place in a non-drafty place and allow to sit overnight.
  • The next morning, remove one cup of the batter and pour it back into the mother starter (what you removed this from in the first place; you should keep this refrigerated).
  • Start to heat your griddle (heat to 370F), oiling it lightly if needed.
  • Stir the egg, baking soda, baking powder, salt, and melted butter into the batter.
  • Drop by 1/4-cupfuls onto the hot griddle and flip them with a spatula when they bubble and get golden on the underside.
  • Keep pancakes warm while finishing the others.
  • Serve pancakes hot with butter and syrup, if desired.
  • You can also easily make blueberry pancakes with this; just dust them with a little flour before folding into the pancake batter.

1 cup sourdough starter
2 cups tepid water
2 cups all-purpose flour
1 teaspoon sugar
1 egg
1 teaspoon baking soda
1 dash baking powder
1 dash salt
2 tablespoons melted butter
1 -2 cup blueberries (optional)

GRANDMA'S SOURDOUGH PANCAKES

My Grandma had to drop out of school in the eighth grade to cook for the farm hands on her father's farm. She was taught old school style and the lady could throw down! These pancakes are one of her special recipes! Enjoy

Provided by tornadoes three

Categories     Breakfast

Time P1DT6m

Yield 8-10 serving(s)

Number Of Ingredients 12



Grandma's Sourdough Pancakes image

Steps:

  • 1. Night before: Mix flour, milk, salt, and starter in large bowl. Cover and let stand over night! (Be sure to set aside 1 cup as future starter).
  • 2. In morning: Add Soda, eggs, sugar, oil or butter. Mix until lumps are gone.
  • 3. Cook on heated skillet until cakes are golden brown. Serve with favorite syrup (Grandma's choke cherry syrup is the best!).
  • Starter: Soften yeast in warm water.
  • Stir in Flour, water, and sugar. Beat until smooth.
  • cover and let it stand at room temperature until mixture is bubbly. During this time stir 2-3 times daily. Refrigerate or freeze.
  • IMPORTANT GRANDMA TIP:
  • DO NOT WASH STARTER CONTAINER! SOURDOUGH, GOOD SOURDOUGH, DEPENDS ON THIS!

Nutrition Facts : Calories 350, Fat 9.2, SaturatedFat 2.5, Cholesterol 55, Sodium 499.4, Carbohydrate 55.7, Fiber 1.9, Sugar 4.9, Protein 10.2

2 cups milk
2 cups flour
1 teaspoon salt
1 cup sourdough starter
1 teaspoon baking soda
2 eggs
2 tablespoons sugar
3 tablespoons oil or 3 tablespoons melted butter
1 compressed yeast cake
2 cups all-purpose flour
2 cups water
1 tablespoon sugar

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