Sourdough Starter Buttermilk Pancakes

Saturday mornings are usually relaxed and lazy in our house. We enjoy a large family breakfast or sometimes brunch depending how late Amiya, our toddler, lets us sleep in. Pancakes are usually on the agenda, at least half the time. Buttermilk pancakes are my favorite and now with our sourdough starter in the house, I’m looking for ways to use her more. We named our sourdough starter Bairdell after my grandmother. She just passed away in September. She was well known for her homemade fresh bread and learned to make bread daily for her family during the depression at a young age. She nicknamed her sourdough starter “The Mother” back in the day which is a very appropriate name considering it’s function.
Because there is so much planning and patience involved in anything delicious coming from a sourdough starter, I’ve been working on ways to be more efficient on the weekends. On Friday night, I decided to prepare my “sponge” for an over night rise thinking I would bake a couple loaves of bread on Saturday. But, I decided to take out enough that would allow me to still make my bread but have 1/2 cup extra to make some pancakes Saturday morning. I suspect these pancakes will still work with a 1/2 cup discarded starter directly and without an overnight rise, but I haven’t tried it yet. If you’re looking for ways to use your starter each week instead of discarding, try it and let me know how it goes!
I feed my starter at least once a week, discarding between 1-1 1/2 cups each week. I feed my starter with 3/4 cups of water with every 1 cup of flour. I feed the starter the same amount that I use or discard. Someday I’ll post about Bairdell, my starter for anyone interested in starting one themselves. In the meantime, go here to learn all about it.
Now onto the pancakes….
I used whole wheat flour and wanted the buttermilk flavor in my pancakes. I added the last 1/2 cup of buttermilk right at the end of mixing because I didn’t want the pancakes to be too thick and 2 1/2 cups seemed just about right, but you could add a little more for thinner pancakes.

Sourdough Starter Buttermilk Pancakes
1/2 cup of sourdough starter from overnight rise*, or discarded starter
2 1/2 cups buttermilk
2 cups wheat flour
3 tblsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
4 tblsp melted butter
More butter for skillet and cooked pancakes, if desired.
Maple syrup
*The night before, discard 1 cup of your sourdough starter and mix with 3 cups of flour and 2 cups of warm water. Allow to rise overnight. The next morning, use 1/2 cup for these pancakes and save the rest to make sourdough bread.
Heat a griddle or large skillet on medium heat. Heat oven to 200 degrees for warming cooked pancakes.
Mix all ingredients together in one bowl well. Add a pat of butter to skillet and spread melted butter across entire skillet. Drop 1/3 cup of the batter onto skillet. Flip pancake once you see there are small bubbles appearing in the batter. Let pancake cook for about a minute or so on each side. Put cooked pancake on a baking sheet and in the oven to warm while you finish making the other pancakes.

My kids gobbled up these up like any good hotcake should be gobbled. In fact, at 3 pm this afternoon they were asking for more so we shared this large plate of cakes in the afternoon and added the fruit.
I’ll definitely be making these again!
I hope you enjoy these as much as we did!

2 Comments

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