Pancakes are a classic breakfast item, but not necessarily the healthiest choice. I set out to find a way to make this yummy staple a little healthier.
What You’ll Need
- Skillet or griddle
- Electric mixer
- Measuring cups and spoons
- 2 cups of fed sourdough starter
- 2 eggs
- 1/4 C. of melted butter
- 3 TBS of date syrup (I enjoy the Date Lady syrup). See notes if you want to use honey or white sugar.
- 1/2 tsp of salt
- 1 tsp of baking soda
- 1 TBS of flour
How to Make Sourdough Pancakes
- Preheat skillet or griddle to medium heat. Add butter to keep the pancakes from sticking.
- Combine the sourdough starter, eggs, date syrup, and melted butter in a large mixing bowl. Mix well.
- Add in the baking soda, salt, and flour. Mix all ingredients together.
- Pour about 1/4 C. of batter onto the cooking surface. You can do more or less depending on what size pancakes you want.
- Flip the pancake after the top is bubbly.
- Allow to cook for another 30-40 second on the other side and then remove from heat.
- Repeat this process until all the batter is gone.
- Serve with butter (maybe even my Homemade Butter in the Blender), maple syrup, strawberries, or whipped cream. Enjoy!
Keep in Mind
- If adding blueberries or chocolate chips, I recommend not mixing them into the batter, but rather adding them to the uncooked side of the pancake while it is cooking. I have found that the blueberries and chocolate chips sink to the bottom of the batter, so it’s easier to distribute them evenly if added later.
- You can tell the pancake is ready to flip when all the bubbles have come to the surface and there are no more appearing.
- Date Syrup isn’t exactly something everyone has in their pantry, so here’s some alternative sweeteners. 2 TBS of honey or 2 TBS of white sugar.
If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!
Can They be Frozen?
Yes! Be sure to add a layer of parchment paper between the pancakes or they will stick to one another.
Can I Store the Batter Overnight?
Definitely. Mix everything together except the baking soda, cover, and keep refrigerated. Just mix in the baking soda when you are ready to cook them up!
Why We Use Sourdough
Sourdough is a fermented food, making it impressively nutritious. Your sourdough bread breaks down proteins as it ferments. This breakdown results in amino acids that are so much easier for your body to digest. Read more about this process and the benefits here.
How to Make Your Own Sourdough Starter
Interested in baking with sourdough, but don’t have a starter yet? A sourdough starter is very simple to make. All it takes is some water, flour, and about a week’s worth of time. Find all the instructions for creating your very own starter right here. I also answer a few of the most frequently asked questions about sourdough over here.
Pin for Later
If you make this project and love how it turned out, feel free to tag me on Instagram . I’d love to see your creation!