Buttermilk Sourdough Pancakes Recipes

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SOURDOUGH BUTTERMILK PANCAKES



Sourdough Buttermilk Pancakes image

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

1 egg
2 tablespoons white sugar
1 cup sourdough starter
1 cup all-purpose flour
1 cup buttermilk
1 ½ teaspoons baking soda

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

SOURDOUGH BUTTERMILK BANANA PANCAKES



Sourdough Buttermilk Banana Pancakes image

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

1 cup all-purpose flour (145g)
1 tablespoon sugar
1½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sourdough starter or discard (200g)
1 cup buttermilk
1 egg (beaten)
2 tablespoons butter (melted)
1 banana (diced)

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



Sourdough Buttermilk Pancakes image

Makes 15 six-inch pancakes

Provided by Jeff the Chef

Categories     Breakfast

Number Of Ingredients 15

7 oz. (1 cup) sourdough starter
7.5 oz. (1⅓ cup) bread flour, divided
7.5 oz. (1⅔ cup) cake flour, divided
4 oz. (½ cup) filtered water
2 oz. (4 Tbs) butter, melted, plus more for skillet
17 oz. (2 cups) buttermilk
2 large eggs
3 Tbs sugar
2 tsp baking powder
1 tsp baking soda
1 cup fresh or frozen blueberries (optional)
Softened butter, for serving (optional)
Maple syrup, for serving (optional)
Jam, for serving (optional)
Bacon or sausage, as side (optional)

Steps:

  • In the evening, place the starter, 2 oz. (1/3 cup) of the bread flour, 2 oz. (2/3 cup) of the cake flour, and the water into a large mixing bowl. Stir with a sturdy wooden spoon to blend, then stir vigorously for 100 strokes. Cover and leave on the countertop overnight.
  • In the morning, preheat a cast-iron skillet over low heat. Meanwhile, stir the butter into the buttermilk. Add the eggs and whisk until blended. Add ⅓ of this mixture to the starter, and whisk until fully blended. Continue until all the buttermilk mixture is added. The batter should not have lumps.
  • Whisk the remaining 5.5 oz. (1 cup) bread flour, the remaining 4.5 oz. (1 cup) cake flour, sugar, baking powder, and baking soda together. Pour it onto the batter, and use a flexible spatula to gently stir and fold the mixture together. Stop when the mixture is mostly smooth, but many small lumps still remain. Let the batter rest for 2 minutes. Meanwhile, increase the skillet heat to medium.
  • Brush a small amount of butter across the bottom of the skillet. (This should have to be done only once, before the first pancake.) Use a ⅓-cup measure to pour a pancake into the skillet. (Distribute berries across the pancake, to taste.) After 2 minutes, flip. Cook two minutes more, then serve immediately (with butter, syrup, jam, bacon, and/or sausages) or keep in a warm oven.

Nutrition Facts :

BUTTERMILK SOURDOUGH PANCAKES



Buttermilk Sourdough Pancakes image

A great way to use up some discarded sourdough starter. These are delicious freshly made but I like to make these on the weekend and freeze 3-4 together so my husband can have them for breakfast through the week.

Provided by K1968

Categories     Breakfast

Time 54m

Yield 2 Dozen, 4-5 serving(s)

Number Of Ingredients 10

1 cup whole wheat flour, unsifted
1/4 cup fresh milk
1/4 cup oil
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

Steps:

  • In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sourdough starter batter, and buttermilk; beat until blended. Cover and let stand at room temperature for about 45 minutes (or cover and refrigerated overnight),.
  • Beat together the eggs, milk, and oil. Add this to the flour mixture and stir well.
  • Combine sugar, baking soda, and salt. Stir into batter, then let stand for about 5 minutes.
  • Get your pancake griddle or fry pan ready to go. I use a non stick spray to coat my pan but you could use melted butter or margarine.
  • Makes: 2 dozen pancakes, 4 inches in diameter.

Nutrition Facts : Calories 462.6, Fat 18.7, SaturatedFat 3.7, Cholesterol 100, Sodium 778.6, Carbohydrate 60.9, Fiber 4.1, Sugar 14.8, Protein 14.9

SOURDOUGH PANCAKES



Sourdough Pancakes image

Yet another way to utilize your sourdough starter. Try topping these yummy pancakes with fresh fruit and whipped cream. I hope you like them! The amount of water can be adjusted depending on the consistency of your starter.

Provided by AUNTPT

Categories     Breakfast and Brunch     Pancake Recipes

Yield 4

Number Of Ingredients 8

¾ cup sourdough starter
1 egg, beaten
2 tablespoons water
2 teaspoons vegetable oil
⅓ cup nonfat dry milk powder
¾ teaspoon salt
1 teaspoon baking soda
1 ½ tablespoons white sugar

Steps:

  • In a large bowl, combine the sourdough starter, egg, water, and oil.
  • In a separate bowl, combine the nonfat dry milk, salt, baking soda, and sugar. Stir to blend dry ingredients. Add to sourdough starter and mix until batter is smooth.
  • Bake on a greased 350 degree F(175 degree C) griddle until golden brown on the bottom. Flip and bake on opposite side.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 23.1 g, Cholesterol 48.8 mg, Fat 3.9 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 832.7 mg, Sugar 11 g

GRANDMA'S SOURDOUGH PANCAKES



Grandma's Sourdough Pancakes image

My Grandma had to drop out of school in the eighth grade to cook for the farm hands on her father's farm. She was taught old school style and the lady could throw down! These pancakes are one of her special recipes! Enjoy

Provided by tornadoes three

Categories     Breakfast

Time P1DT6m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 cups milk
2 cups flour
1 teaspoon salt
1 cup sourdough starter
1 teaspoon baking soda
2 eggs
2 tablespoons sugar
3 tablespoons oil or 3 tablespoons melted butter
1 compressed yeast cake
2 cups all-purpose flour
2 cups water
1 tablespoon sugar

Steps:

  • 1. Night before: Mix flour, milk, salt, and starter in large bowl. Cover and let stand over night! (Be sure to set aside 1 cup as future starter).
  • 2. In morning: Add Soda, eggs, sugar, oil or butter. Mix until lumps are gone.
  • 3. Cook on heated skillet until cakes are golden brown. Serve with favorite syrup (Grandma's choke cherry syrup is the best!).
  • Starter: Soften yeast in warm water.
  • Stir in Flour, water, and sugar. Beat until smooth.
  • cover and let it stand at room temperature until mixture is bubbly. During this time stir 2-3 times daily. Refrigerate or freeze.
  • IMPORTANT GRANDMA TIP:
  • DO NOT WASH STARTER CONTAINER! SOURDOUGH, GOOD SOURDOUGH, DEPENDS ON THIS!

Nutrition Facts : Calories 350, Fat 9.2, SaturatedFat 2.5, Cholesterol 55, Sodium 499.4, Carbohydrate 55.7, Fiber 1.9, Sugar 4.9, Protein 10.2

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