If there isn’t anything I love more than Simple Sourdough Pancakes for breakfast… I honestly need to make Sunday breakfast more of a thing in my house because I sure do love a slow and super scrumptious breakfast on a Sunday morning. These Simple Sourdough Pancakes are the answer to all your breakfast problems. They’re really quick to cook, even quicker to make, and simple delicious. Best enjoyed on a warm Spring morning, outdoors, with friends and family.
We all know I love breakfast food, but pancakes are my FAVOURIE breakfast food. By far. My sister and I can sit and eat a fair few between us, topped with anything you can think of. My go-to toppings are bananas, blueberries, maple syrup, or homemade jam from our pantry. Today, I’m topping my pancakes with this Honeyed Raspberry Chia Jam which is literally so easy to make and pairs oh-so beautifully with the creamy vanilla flavour of these Sourdough Pancakes.
To start, you’re going to need to feed your sourdough starter. For this recipe, I’m feeding my starter with 1 tbsp rye flour and then 1/2 cup white flour. I give my starter a little rye flour just to give her a boost after she comes out of the fridge, but mainly you want to be using white flour to create a lovely fluffy pancake texture. Like mother, like daughter, you want your sourdough starter to be as thick as pancake batter in this recipe.
The pancake batter itself is really simple to make (and for consistency, I’m making them plant based)! That’s right, you don’t need eggs to make beautiful pancakes. You just need to know how to cook them so that they’re not all slimy in the middle (this took me quite some time to learn…). When making sourdough pancakes, I’ve learnt that you have to part steam them as well as fry them upon cooking.
To do this, I add a little oil to my pan and drop on a couple spoons of batter. On a medium-low heat, I cook the pancake for about 5 minutes using a lid to cover the pan. Essentially what this achieves is a nice crisp fried underside of the pancake (as per usual) whilst ensuring that the middle of the pancake is properly cooked through. This recipe takes a little longer than regular pancakes to cook, so have patience. It’s totally worth it.
MORE BREAKFAST RECIPES:
- The Crunchiest Sourdough Granola
- Rustic Sourdough Bagels
- Sourdough Brioche Rolls
- Fruity Breakfast Granola Cookies
- Sourdough Breakfast Marmalade Buns
- Vegan Cheesy Mushroom & Chive Tofu Scramble
- Sunday Brunch Banana Pancakes
- Easy Vegan Omega Granola
simple sourdough pancakes
- 1 cup plain flour
- 1 tsp baking powder
- Pinch of fine sea salt
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- ½ cup bubbly sourdough starter
- 1 tbsp sunflower oil
- ½ cup milk of choice (I used unsweetened oat milk)
- sunflower oil, for greasing
In the evening
- In a large mixing bowl, add the sourdough starter, sunflower oil, maple syrup, vanilla extract, and milk of choice. Whisk everything together until just combined, being careful not to overmix (you want as many air bubbles as possible).
- In a separate bowel, add the flour, baking powder, and salt. Stir everything together until fully combined.
- Add the flour mixture little by little to the sourdough mixture, whisking all the time, until all the flour mixture has been added and a thick batter has formed. Add an extra tbsp of milk if the batter is too thick.
- Scrape down the sides of the bowl, cover, and place in the fridge to ferment overnight (12 hours).
In the morning
- Remove the pancake batter from the fridge a couple of hours prior to cooking, to let the batter come to room temperature.
- Once ready to cook, place a frying pan (I’m using a cast-iron skillet) over a medium-high heat and heat your oil in the centre of the pan*.
- Place a ladleful of the pancake batter in the middle of the pan and spread a little with a spatula. Reduce the heat all the way down and cover with a lid*.
- Once the pancake is golden on the underside, flip with a spatula and let fry on the other side – DO NOT FLATTEN! Pressing down on the pancakes squashes out all the lovely air bubbles, and you’ll end up with floppy, rubbery pancakes.
- Once cooked through and golden brown on both sides, remove the pancake from the heat and place on a plate. Repeat steps 3-5 for the rest of the pancake batter until all of it is used up.
- To serve, I love to top my pancakes with Honeyed Raspberry Chia Jam and a drizzle of maple syrup, paired with a large mug of steaming hot coffee. Best enjoyed in the morning sunshine!
*The secret to beautiful golden pancakes is to make sure you use plenty of cooking fat for greasing the pan – I love using an unsalted plant based cooking butter, helping to achieve gorgeously crispy golden pancakes.
*When cooking sourdough pancakes, I always make sure to cook on the lowest heat possible, as the batter in the centre of the pancake tends to take a little longer to cook than regular pancakes – there’s nothing worse than crispy pancakes on the outside but raw batter in the middle. Adding a lid on the top of the pan also helps with this, helping to steam cook the top of the pancake at the same time as frying, creating soft and fluffy centres.
Give your Sunday breakfast an upgrade with these Simple Sourdough Pancakes. I hope you love them as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Springtime and I wish you all a beautiful day!
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