Buttermilk Sourdough Pancakes Recipes
SOURDOUGH BUTTERMILK BANANA PANCAKES
If you have a sourdough starter and are wondering what to do with your discard, Sourdough Buttermilk Banana Pancakes are the answer! These are the big puffy pancakes with great sourdough flavor that you've been waiting for.
Provided by Meredith
Categories Entrées
Time 21m
Number Of Ingredients 10
Steps:
- Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl, whisking to break up any lumps.
- Combine the sourdough starter with the buttermilk, egg and melted butter in a second larger bowl and stir well to break up the starter and combine.
- Add the dry ingredients to the wet ingredients and stir just until no more streaks of white can be seen.
- Fold in the diced banana.
- Pre-heat a non-stick griddle or skillet over medium heat. Add a little butter and lightly coat the surface of the pan. When the butter no longer sizzles, it is time to add the pancake batter.
- Drop roughly ¼ cup of batter on the pan, shaping it into a circle. Do not disturb the pancakes until you see bubbles on the uncooked surface of the batter - about 2 to 3 minutes. Flip the pancake over and cook the other side until equally browned. Remove and repeat with the next batch, holding the cooked pancakes in a warm (170ºF) oven.
- Serve warm with maple syrup or sugar and lemon juice.
Nutrition Facts : Calories 346 kcal, Carbohydrate 55 g, Protein 10 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 63 mg, Sodium 414 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
SOURDOUGH BUTTERMILK PANCAKES
A light and scrumptious pancake that is quick and easy to make with sourdough starter.
Provided by earthmother
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Add egg, sugar, sourdough starter, flour, and buttermilk to a bowl in the order listed. Mix thoroughly before adding baking soda; batter will be light and bubbly. Do not mix again.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are slightly dry, 3 to 4 minutes. Flip and cook until pancakes sound hollow when tapped with a spatula, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 180 calories, Carbohydrate 33.7 g, Cholesterol 32.9 mg, Fat 1.6 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 379.2 mg, Sugar 7.2 g
BUTTERMILK SOURDOUGH BISCUITS
This is the way we've been making sourdough biscuits for years. It results in a lighter, less dense sourdough biscuit than with traditional methods.
Provided by James Noble
Time 9h30m
Yield 12
Number Of Ingredients 9
Steps:
- Make buttermilk by combining milk and vinegar in a small bowl. Stir and let sit until slightly thickened and curdled, 5 to 10 minutes.
- Mix 1 cup flour, sourdough starter, and buttermilk together in a large, non-reactive bowl. Cover and let dough sit in a warm place, 8 hours to overnight.
- Add 1 cup flour, sugar, baking powder, salt, and baking soda to the dough; knead lightly until well mixed. Turn dough out onto a work surface that has been sprinkled with remaining 1/2 cup flour. Roll or pat dough out to a thickness of about 1/2 inch. Dip a biscuit cutter into melted butter and cut out biscuits. Reserve any remaining butter.
- Place biscuits close together in a greased 9x13-inch pan. Cover and let rest for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt any remaining butter and brush over biscuits.
- Bake in the preheated oven until golden brown, about 30 minutes. Serve warm.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 24.9 g, Cholesterol 11.9 mg, Fat 4.6 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 2.7 g, Sodium 325.4 mg, Sugar 2.3 g
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PERFECT SOURDOUGH PANCAKES RECIPE - PINCH MY SALT
From pinchmysalt.com
4.6/5 (20)Category Breakfast/BrunchServings 10Total Time 8 hrs 35 mins
- The night before you want to make pancakes, combine the flours and sugar in a mixing bowl. Add buttermilk and sourdough starter and stir to combine. Cover the bowl with plastic wrap. Let sit out at cool room temperature overnight (up to 12 hours is fine).
- The following morning, melt butter and set aside to cool a bit. In a separate bowl, whisk together egg, baking soda, and salt. Stir egg mixture into the pancake batter until well combined then stir in melted butter.
- Drop by spoonful (as large or small as you want) onto a moderately hot, lightly greased skillet or griddle. Cook pancakes until bubbly and starting to dry out on the edges then flip and and continue cooking until browned to your liking on the other side.
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SOURDOUGH BUTTERMILK PANCAKES - SAMMYWONGSKITCHEN
From sammywongskitchen.com
Estimated Reading Time 3 mins
- In a small bowl, beat together the egg, vanilla extract, salt, oil or melted butter, baking soda and baking powder. This mixture will bubble
SOURDOUGH DISCARD PANCAKES ~ BARLEY & SAGE
From barleyandsage.com
Estimated Reading Time 4 mins
- The night before you want to to make pancakes, mix together the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest at room temperature overnight.
- Mix together the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest for 30-60 minutes to give the flour time to hydrate.
SOURDOUGH PANCAKES » LEELALICIOUS
From leelalicious.com
Estimated Reading Time 6 mins
- The night before making the pancakes stir together 3/4 cup sourdough discard with 1/2 cup milk. To that add 3/4 cup flour, 1 tablespoon flax meal, optional 1-2 tablespoons brown sugar, and 1/2 teaspoon salt.
- Stir everything until well combined and optionally, let the mixture ferment overnight. If skipping fermentation, proceed with the remaining ingredients right away. Otherwise add them in the morning.
- To the sourdough mix add 1 egg (or 1 mashed banana for vegan pancakes), 2 tablespoons melted butter or coconut oil, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon vanilla extract.
- Combine everything into a smooth pancake batter. If the batter seems too thick, add the remaining 1/4 cup of milk one tablespoon at a time to get the desired consistency.
OVERNIGHT SOURDOUGH PANCAKES - SAVOR THE BEST
From savorthebest.com
4.6/5 (57)Category BreakfastCuisine AmericanTotal Time 14 mins
- Mix sourdough starter, buttermilk, flour, and sugar together in a large bowl. Cover loosely with plastic wrap and let sit on the countertop overnight.
- Stir in the melted butter, eggs, salt, baking soda, and baking powder into the batter. Mix well to combine.
- Pour 1/4 to 1/2 cup of batter onto the preheated skillet and cook for 1 to 2 minutes until it starts to bubble then flip the pancake and cook for 1 to 2 more minutes until it is golden brown.
BUTTERMILK SOURDOUGH PANCAKES RECIPE BY MYRA - COOKEATSHARE
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5/5 (1)Category Quick And EasyCuisine AmericanTotal Time 15 mins
SOURDOUGH PUMPKIN PANCAKES | THE PERFECT LOAF
From theperfectloaf.com
Estimated Reading Time 8 mins
- Scramble the yolks in the large mixing bowl and add the buttermilk, pumpkin puree, and sourdough starter. Stir or whisk to incorporate.
- To a medium mixing bowl, add the flour, cinnamon, nutmeg (optional), sugar, salt, baking soda, and baking powder. Whisk to incorporate.
- Add the wet ingredients to the dry ingredient bowl. Stir in the melted butter, and stir until everything is just combined and no dry bits of flour remain.
SOURDOUGH PANCAKES RECIPE - FLUFFY AND DELICIOUS - FOODGEEK
From foodgeek.dk
Hydration 176.6%Total weight 1190 gramsPre-fermented flour 100%Yield 12 small or 6 large pancakes
- The night before mix 250g/2 cups all-purpose flour, 250g/2 cups sourdough discard, 30g/2 tbsp sugar, and 500g/2 cups buttermilk.
OVERNIGHT SOURDOUGH PANCAKES - BAKING SENSE®
From baking-sense.com
Estimated Reading Time 5 mins
- In a large mixing bowl, combine the starter, flour, sugar, and buttermilk. Cover with plastic wrap and leave at room temperature overnight.
- Preheat a griddle or cast iron skillet over medium low heat. Preheat the oven at 200°F if you want to hold the pancakes before serving.
- In a small bowl, whisk the eggs with the oil. Add the egg mixture to the sponge and mix until combined. Sprinkle the salt, baking powder and baking soda over the batter.
- Mix until the baking powder, baking soda and salt are completely dispersed in the batter. Use the batter immediately.
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From milkandpop.com
Estimated Reading Time 7 mins
- In a large bowl, combine the all purpose flour, brown sugar, baking powder and a pinch of salt. Stir to blend the dry ingredients.
- In a medium bowl, combine the sourdough discard, oil, oat milk and applesauce. Stir until blended.
- Pour the liquid mixture into the dry mixture and stir until batter is smooth and no dry spots are left. Careful to not overmix here, little lumps are ok. Batter will get supper puffy and you’ll be able to hear the bubbles when you stir it.
CLASSIC SOURDOUGH PANCAKES OR WAFFLES | KING ARTHUR BAKING
From kingarthurbaking.com
- Note: This is a good opportunity to feed the remainder, if necessary., In a large bowl, stir together the 1 cup (227g) unfed starter, flour, sugar, and buttermilk., Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight., To make the batter: In a small bowl or mixing cup, beat together the eggs, and oil or butter.
- Add to the overnight sponge, stirring just to combine., Add the salt and baking soda, stirring to combine.
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From thequickjourney.com
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not over mix the batter. Allow the batter to sit for 5 minutes.
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