Fluffy Sourdough Pancakes
Fluffy and soft in the middle, golden brown and slightly crisp on the outside, these homemade sourdough pancakes are "no wait" because you can use your sourdough discard, already soured and ready to go from its previous feeding!
Ingredients
- 4 tablespoons grass-fed butter barely melted, or coconut oil or olive oil
- 1/2 teaspoon sea salt
- 1 organic or pastured egg
- 2 tablespoons natural sweetener honey, maple syrup, Sucanat, etc.
- 1 teaspoon vanilla extract optional
- 1 sprinkle spice blend recipe below, optional
- 2 cups sourdough starter fed the night before
- 1 teaspoon baking soda
- 1 tablespoon pure water
Instructions
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Begin by heating your 10-inch cast-iron skillets to medium low heat. I turn my electric burners to level 3 (of 11). I want my pans hot, but not too hot or the bottom of the pancake will burn. If you don’t get a perfect golden brown the first time you try this method, take note of what you did and make a change the next time. A golden fluffy-beyond-your-wildest-dreams pancake is worth every effort!
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While the skillets are heating, take a medium-size bowl and whisk together melted butter, egg, sea salt, sweetener of choice, vanilla extract (optional) and spices (optional).
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Pour in sourdough starter. Stir well with whisk. Set aside.
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In a small cup, combine 1 tablespoon of water with 1 teaspoon of baking soda. Set aside.
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Take a bit of butter or coconut oil and grease the bottoms and sides of your hot cast-iron skillets.
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Pour the water/soda mixture into your waiting pancake batter. Quickly stir to incorporate.
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Divide the batter by pouring half into each hot, greased skillet.
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Now, watch for bubbles. I let mine cook for 4 to 5 minutes on the stove-top.
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Toward the end of this initial cook time, I turn on the broiler. Finish your pancakes off by placing them in the oven. Do not use the very top shelf; the second or third shelf works best. Remember, your pancake bottoms will continue to cook while the tops cook and brown.
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Remove from oven once tops are golden, and flip out onto a cooling rack or plate.
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Top with butter, maple syrup, fresh fruit, etc., and enjoy!
Recipe Notes
This recipe yields me two large 10-inch skillet pancakes. If you only have one cast iron skillet, here are two options for you.
- Make one skillet pancake and use the rest of your batter for griddle pancakes. Griddle pancakes are delicious but don't give as high of a rise.
- Or, before adding baking soda and water to your batter, divide the batter into two bowls. Add 1/2 teaspoon and 1/2 tablespoon water to one bowl. Stir well. Make one pancake. Once the first pancake is complete, add 1/2 teaspoon baking soda and 1/2 tablespoon water to the other bowl. Stir well. Make your second pancake. You will get more rise out of your second pancake if you don’t let the baking soda batter sit while the first skillet pancake is cooking.
Mixed Spice Blend
- 1/2 tablespoon cinnamon
- 1/2 teaspoon coriander
- 1/4 teaspoon ginger
- 1/2 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon cloves
Combine all spices in a small jar. Use whenever the need arises!