Best Sourdough Pancakes (Discard Sponge Method)
Ingredients
Sourdough Discard Sponge
- 650 g water
- 500 g all-purpose flour
- 200 g sourdough starter discard about 1 cup of discard
Ingredients to add for the final dough:
- 6 T. unsalted butter melted and cooled (about 85g)
- 2 eggs separated
- 1/4 cup applesauce or brown sugar
- 1 t. salt
- 1 t. baking soda
- cinnamon to taste
Instructions
Making the overnight sponge for Sourdough Pancakes
- In the bowl of a stand mixer or a large bowl, mix together the water, flour, and sourdough starter discard to create the overnight sponge with a paddle attachment in the stand mixer or with a sturdy whisk or large spoon if you're mixing by hand.
- Cover the large bowl with plastic wrap, a cover, or a large plate and let it sit out overnight or 6 to 12 hours at room temperature. In the morning, follow the next steps to prepare your ingredients that will be added directly to the prepared sponge.
Ingredient Preparation for Sourdough Pancakes
- The next day, the sponge--the beginning of your sourdough pancake batter is ready to prepare with the remaining ingredients!
- Start with melting the butter so that it has time to cool down before adding to the dough. Scrape the melted butter with a spatula into a heat safe carafe or bowl to help it cool down faster.
- Add the sweetener (applesauce or brown sugar), salt, baking soda, and cinnamon to the sponge. Applesauce adds more liquid to the batter and creates an effect like oil that helps them have nice color and crisp on the outside.
- Separate the eggs. Place the egg whites in a separate mixing bowl and add the egg yolks to the sponge. Beat the egg whites until soft white peaks form.
Final mix for Sourdough Pancakes
- Mix egg yolks, applesauce (or brown sugar), salt, baking soda, and cinnamon until they are fully incorporated into the sourdough discard sponge.
- Slowly stir in the butter until is completely added and combined.
- Finally, fold in the egg whites.
Perfect way to Bake Sourdough Pancakes
- Heat a skillet or griddle over medium heat*. Add a thin pat of butter and spread around the pan with a spatula.
- Use a 1/4 cup scoop to add pancakes to the skillet or hot griddle. Add 1/4 cup of batter for each pancake with about 2 inches between each pancake.
- Let each pancake bake on the hot griddle or skillet until the edges set and bubbles form in the center of each pancake. Then, use a metal spatula or wooden spatula to flip each pancake starting with the first pancake you poured to the last. DO NOT PAT DOWN!
- Resist the urge to pat the tops of your delicious pancakes after flipping. Pushing them down after flipping will press out the air that is developing as your fluffy sourdough pancakes rise and bake.
- Carefully use your spatula to lift the first pancake you poured onto the hot griddle to see if the second side (bottom) is golden brown. If it is, then remove the fluffy pancakes from the hot griddle and onto a large side plate or platter starting with the first pancake and going in the order you poured.
- Enjoy these fluffy sourdough pancakes with some butter and maple syrup, jam, or other favorite toppings!
Video
Notes
- Dairy-free modification: These pancakes can be easily adapted for dairy-free pancakes by replacing the melted butter with melted coconut oil.
- Vegan modification: Sourdough pancakes are easy to convert to vegan also. Swap the melted butter for coconut oil or neutral oil and use an additional 1/4 cup applesauce to replace the eggs.
- This recipe can be used to make waffles or sheetpan pancakes.
- Note: If you're using cast iron skillet or cast iron griddle, let the cast iron heat over medium-low heat for 15 to 30 minutes without any butter to make sure it is heated and ready for even baking.
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