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By Lacey (Lace Bakes)

Fluffy Sourdough Pancakes

Name: Fluffy Sourdough Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: British, European
Ingredients: 200g sourdough starter (active is best, but you can also use discard); 130ml milk; 125g full-fat natural or Greek yogurt; 2 large eggs; 2 Tablespoons (30g) granulated sugar; 3/4 teaspoon (3g) fine sea salt; 3/4 teaspoon pure vanilla extract; 200g all-purpose or plain flour; 1 teaspoon (5g) baking powder; 1 teaspoon (5g) baking soda (also called bicarbonate of soda); 2 Tablespoons (30g) melted butter, salted or unsalted

5 steps

Prep:15minCook:10min

These sourdough pancakes are fluffy, tender and have the most delicious flavour. The sourdough and yogurt in the batter just take these to the next level! When I ran a microbakery from my home during lockdown, I used to sell this pancake batter on Saturday mornings. I'd make a vat of it and then decant it into bowls at peoples doorsteps! So many customers still tell me how much they miss them. If you don't have sourdough starter, search 'The Fluffiest Pancakes' recipe (posted to my profile and in the Lace Bakes community). Check out my 'Lemon Drizzle Pancakes' recipe if you'd like some delicious inspo on how to top your pancakes!

Updated at: Thu, 17 Aug 2023 04:45:52 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories492.5 kcal (25%)

Total Fat11.9 g (17%)

Carbs75.3 g (29%)

Sugars11.4 g (13%)

Protein16.5 g (33%)

Sodium825.3 mg (41%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

200gsourdough starter

active is best, but you can also use discard

130mlmilk

125gfull-fat natural yogurt

or Greek

2eggs

large

30ggranulated sugar

3gfine sea salt

¾ teaspoonpure vanilla extract

200gall-purpose flour

or plain

5gbaking powder

5gbaking soda

also called bicarbonate of soda

30gbutter

melted, salted or unsalted

Instructions

Step 1

In a large mixing bowl, whisk together the sourdough starter, eggs, yogurt, milk, sugar, vanilla and salt until smooth.

Step 2

Add the remaining ingredients into the bowl and mix with a spatula until no dry patches of flour remain. Take care not to over mix - a few lumps in batter are fine but over mixing until completely smooth can result in a tougher pancake.

Step 3

Let the mixture rest on countertop for 10-20 minutes (this helps the batter to fluff up) before cooking in a buttered frying pan or griddle over medium heat until golden on both sides and cooked through.

Notes on sourdough feeding schedule

Step 4

Feed your starter before you go to bed the night before: in a medium sized bowl, make your levain. Mix together 30g of starter with 90g of flour and 90g of room temperature water…it will be perfect to use in the batter in the morning. Don’t worry if it’s slightly past peak in the AM - it doesn’t matter for pancakes. You can also use sourdough discard, but the pancakes are much fluffier if the starter is active!

Using a digital scale

Step 5

You’ll notice I always use a digital scale for my bread related recipes. Measuring flour and sourdough starter with cups can vary too much which means the recipe might not be as reliable. Digital scales are inexpensive, easy to use and they help to save you from having to wash up too many measuring spoons/cups - you just measure ingredients right into the bowl. My favourite digital scale is linked in my storefront in the link in my bio, but honestly any one will do - waterproof is always best through!