Why You’ll Love this Buttermilk Sourdough Pancakes Recipe
If you’re looking for a delicious breakfast that’s both fluffy and satisfying, you’ll love this buttermilk sourdough pancakes recipe.
These pancakes have a unique tang from the sourdough, elevating them beyond your standard fare. I adore how they’re not only fluffy but also hearty, perfect for starting the day right.
Plus, they’re incredibly versatile; you can top them with anything from fresh fruit to syrup. Making them is a breeze, and the aroma that fills your kitchen while they cook is simply divine.
Trust me, once you try them, you’ll keep coming back for more!
Ingredients of Buttermilk Sourdough Pancakes
When it comes to whipping up some delightful buttermilk sourdough pancakes, the first thing you’ll want to do is gather your ingredients. Trust me, it’s way easier than it sounds, and you might already have some of these pantry staples hanging around.
Picture yourself in the kitchen, the sun streaming in, the smell of something delicious wafting through the air—it’s one of those mornings that makes you feel all warm and fuzzy inside. So, let’s make certain we’ve everything we need to get started on this pancake adventure.
Ingredients for Buttermilk Sourdough Pancakes:
- 1 cup whole wheat flour (unsifted)
- 1/4 cup fresh milk
- 1/4 cup oil (your choice)
- 1 cup all-purpose flour (unsifted)
- 2 tablespoons honey
- 1/2 cup sourdough starter batter (at room temperature)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups warm buttermilk (about 110 degrees F)
- 2 large fresh eggs
Now, before you jump in, let’s chat about a couple of things regarding these ingredients. If you’re like me and sometimes forget to check your pantry before starting, you might want to verify that your sourdough starter is actually active—nobody wants flat pancakes.
And if you want to keep it a little healthier, feel free to substitute the oil with melted butter or even apple sauce, depending on your mood. You can also play around with the flours; maybe you want to go 50/50 on whole wheat and all-purpose for a denser pancake.
Just remember, the more you experiment, the more you might discover your new favorite breakfast combo. So, are you ready to make some pancake magic?
How to Make Buttermilk Sourdough Pancakes
Alright, let’s explore the delightful world of buttermilk sourdough pancakes. First, grab your large mixing bowl because we’re about to create some pancake magic. Start by tossing in 1 cup of whole wheat flour and 1 cup of all-purpose flour (both unsifted, please—who has time for that extra step?).
Then, add in that 1/2 cup of sourdough starter batter that’s been patiently waiting at room temperature. Now, here comes the fun part: pour in 2 cups of warm buttermilk. Make sure it’s about 110 degrees F—think cozy bathwater for your pancakes. Give everything a good mix until it’s nicely blended. Cover that bowl with a towel or plastic wrap and let it hang out at room temperature for about 45 minutes.
If you’re feeling adventurous and want to prep ahead, just pop it in the fridge overnight.
While your batter is getting all happy and bubbly, it’s time to whisk together the next set of ingredients. In another bowl, beat together 2 large fresh eggs, 1/4 cup of fresh milk, and 1/4 cup of oil. Once that’s all combined, gently fold it into your flour mixture—don’t go too crazy here; we want to keep it fluffy.
Now, take a moment to combine 1 teaspoon of baking soda and 1/2 teaspoon of salt, then stir that into your batter. Let it sit for about 5 minutes while you heat up your pancake griddle or frying pan. I like to use non-stick spray for easy flipping, but you can always use melted butter if you’re feeling indulgent.
When everything is ready, pour about 1/4 cup of batter onto the hot surface for each pancake. Cook until you see those lovely bubbles forming on the surface, then flip and cook until golden brown on both sides.
Voila! You’ve just made a stack of buttermilk sourdough pancakes that are sure to impress. Now, where’s that maple syrup?
Buttermilk Sourdough Pancakes Substitutions & Variations
Substituting ingredients in buttermilk sourdough pancakes can elevate your breakfast game while accommodating dietary preferences.
For a gluten-free option, I use a blend of gluten-free all-purpose flour and almond flour.
If you want a dairy-free version, replace buttermilk with almond milk and add a splash of vinegar to create that tangy flavor.
I often swap honey for maple syrup to personalize sweetness.
For added nutrition, try incorporating mashed bananas or applesauce for moisture and flavor.
You can also mix in chocolate chips, nuts, or berries to make each batch uniquely yours.
Enjoy experimenting with these variations!
What to Serve with Buttermilk Sourdough Pancakes
Buttermilk sourdough pancakes are a delightful treat, and pairing them with the right accompaniments can take your breakfast to the next level.
I love serving them with a drizzle of maple syrup for that classic sweetness. Fresh berries, like blueberries or strawberries, add a burst of flavor and color. You can’t go wrong with a dollop of whipped cream, either!
For something savory, crispy bacon or sausage links balance the meal perfectly. If you’re feeling adventurous, try a sprinkle of nuts or a smear of nut butter. Each addition enhances the pancakes and makes for a memorable breakfast experience!
Additional Tips & Notes
When making buttermilk sourdough pancakes, it’s helpful to keep a few tips in mind to guarantee they turn out perfectly every time.
First, let your batter rest for at least 5 minutes; this helps improve texture. If you want fluffier pancakes, don’t overmix the batter—it’s okay if there are a few lumps.
Make sure your griddle is preheated; a drop of water should sizzle when it’s ready.
Finally, feel free to customize by adding blueberries or chocolate chips. Keep an eye on cooking time; they cook quickly and should be golden brown.
Enjoy your delicious pancakes!