As many regular readers of my site Nourishing Joy know, I have an unabashed, unadulterated, unrelenting love affair with sourdough.
Once I discovered its great versatility, I started using it in everything. (And I do mean everything. I even tried it in a smoothie once. It was…. different. 🙂 )
So in my ever-curious desire to come up with new sourdough recipes, I discovered these peanut butter and jelly sourdough pancakes. They're very simple and they're actually a great way to pack a PB&J sandwich to go: just use the pancakes as the bread, spread your favorite jelly or jam in between, and you've got a fairly tidy little sandwich.
My favorite way to make these is with “discarded” starter — this is a great recipe to have on hand when your starter has grown well and you need to use a large amount at once.
Peanut Butter & Jelly Sourdough Pancakes
These are very simple and a great way to pack a PB&J sandwich to go: just use the pancakes as the bread, spread your favorite jelly or jam in between, and you've got a fairly tidy little sandwich.
Makes approximately 16 4-inch pancakes.
- 2 cups sourdough starter
- 1 cup smooth peanut butter if you want to use chunky, mix this entire batter in a blender
- 1/4 cup grass-fed butter or coconut oil, melted
- 2 organic or pastured eggs
- 1 cup raw whole milk more as needed to thin
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder optional, only if you like extra-fluffy pancakes
- 1/2 teaspoon sea salt
Preheat the oven to 200 degrees Fahrenheit to keep the pancakes warm, if desired.
Place all ingredients in a large non-reactive bowl.
Mix using a large whisk or blend with a handheld blender at high speed until completely mixed and smooth.
This can take a few minutes, so be patient.
Add more milk if the mixture is extremely thick.
Meanwhile, preheat a skillet or griddle over medium heat until fully heated and a drop of water sizzles when dropped on the surface.
Add 1/2 teaspoon of oil of your choice (clarified butter, coconut oil, lard, etc,) and spread it to cover the entire surface of the griddle.
Pour or ladle 1/4 cup of the sourdough pancake batter onto the griddle for each pancake.
When the top surface is dry and slightly bubbly, flip the pancakes to finish cooking, about 2 minutes per side.
Transfer the finished sourdough pancakes to the warm oven until you are ready to serve.
When all the sourdough pancakes are cooked, top each pancake with your favorite jam or jelly and more peanut butter, if desired.
And of course, butter and your favorite fruit syrups are delicious, too.
If you need to avoid peanut butter...
Other nut butters work just as well in this recipe. I've made these both with almond butter and the cashew pulp that remains after making cashew milk (similar to cashew butter). The key is just to blend the mixture as absolutely as smooth as possible.
Do you love sourdough, too? Check out these other great sourdough recipes:
- Nut Butter Sourdough Cookies
- Lox Pizza
- 4 No-Wait Sourdough Recipes
- Coconut Sourdough Muffins
- Honey-Lemon Rhubarb Pie with Sourdough Crust
- Sourdough Hot Cross Buns
- Sourdough Black Forest Cake
- Sourdough English Muffins
- Sourdough Reuben Picnic Buns
- Sourdough Carrot Cake
- Sourdough Oliebollen: Dutch New Year’s Doughnuts
- Sourdough Pretzel Bites
- Cranberry-Orange Sourdough Muffins
How do you top your pancakes? What's your favorite way to use sourdough?
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