The Best Recipe for Sourdough Pancakes

When I created a sourdough starter from scratch, I knew that one of the first recipes I would master would be sourdough pancakes. I always wondered just how healthy the boxed mixtures are, what about you? Pancakes are basically a breakfast staple here at home, and one of the only things my girls will order when we go out for breakfast.

In any case, after a minimal amount of digging, I was able to discover that our preferred store bought brand, isn’t the cleanest. According to EWG, our boxed baking mix “contains 25% of The Institute of Medicine’s daily sodium recommendations, as well as added sugar ingredients”. On top of that, this well-known baking mix “includes food additives of moderate concern”. You can see how well your top brands fare here.

The journey to a more wholesome and healthful life is truly eye-opening. And, creating a sourdough starter affords you the opportunity to remove more of those toxic ingredients from your home and feed your family more healthful foods. So, it’s a step in the right direction in my book!

The great thing about this recipe is that you know exactly how much of each ingredient is going into it. And, rest assured it does not contain 25% of your daily sodium intake or “added sugar ingredients”, whatever that means.

SOURDOUGH PANCAKE RECIPE

Originally found via The Clever Carrot by Emilie Raffa with minor tweaks to this recipe noted below.

Ingredients:

2 cups All Purpose Flour
2 tsp baking powder
1 tsp baking soda
2 tbsp brown sugar
1 cup sourdough starter
1 ½ cup milk
2 tbsp vegetable oil
1 egg
½ cup water (to your desired consistency)

Directions:

1. Preheat griddle or frying pan over low heat.

2. Mix all dry ingredients.

3. Add all of the wet ingredients to the dry mixture until you reach your desired consistency.

4. Evenly coat pan with a small amount of butter.

5. Scoop a quarter cup of mixture into pan, and wait for bubbles to form, then flip. Let cook for a couple of minutes.

7. Serve warm.
* I highly recommend drizzling your favorite maple syrup and strawberries on top, so good!

8. Enjoy!

Tips:
* I have prepared this recipe on the spot, and the night before. Prepping the batter the night before is best, in my opinion.

* These pancakes can take a little bit longer than your store brought brand on the stove. Do toothpick test to make sure cooked through.

* Depending on the size of your family you may have enough batter left over for another breakfast. This recipe works well on a waffle iron too!