How to Make Perfect Sourdough Pancakes

To make great sourdough pancakes you need two things – real homemade sourdough and a good sourdough pancake recipe.

The difference between real sourdough and the one bought in a supermarket is that the wheat starches in the first version are broken down by natural bacteria (lactobacillus) instead of with yeast. Even if you make your flapjacks with a store-bought sourdough, they will probably be just fine, but the homemade version definitely yields a much better final product.

How to Make a Sourdough Starter for Pancake Recipes

The ingredients you need are:

• 2 tablespoons whole wheat flour
• 1/4 cup distilled water

Note: It is best if the flour you use is organic and GMO-free.

Add the whole wheat flour into the water, then mix with a spoon until dissolved and well incorporated. Transfer the mixture to an airtight container, cover, and leave it next to the window for three days.

Note: For best results, add a bit of flour and water every day.

After three days, smell the mixture. If it smells sour, it is good to go. If it smells bed, you will have to throw it away, wash the container and start over.

Note: In case you fail, try keeping the new mixture in a different location in the house.

Once you’ve successfully prepared a starter, make the base for your pancake batter by combining two cups of water with some flour until you obtain a viscous mixture. Add one or two tablespoons of the sourdough starter. Leave this mixture in a warm (not hot) place.

Note: Use a non-metal spoon for stirring and adding the starter.

Note 2: Reserve the unused sourdough starter, if any, to make a new batch of sourdough starter.

Check your sourdough batter every day. It should smell sour and become more viscous. Depending on the warmth of the house, this process will take from one night to three days.

Sourdough Pancake Recipe

Here are the rest of the ingredients you need to make sourdough pancakes:

• 1/4 cup of sugar
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 egg
• 1 tablespoon oil

Add all of the above-listed ingredients into your pancake batter.

Note: Add the baking soda last, just before cooking and stir for about 10-20 seconds. This ingredient will activate the acid in the sourdough causing the batter to rise, thus resulting in fluffier and taller pancakes.

Heat some oil in a skillet or a nonstick frying pan over medium-high heat.

Note: The more baking soda you add, the less sour and the fluffier your flapjacks will be.

Note 2: to find out more on how to make your pancakes perfectly fluffy and delicious, check out this Ultimate Pancake Guide.

Pour about ¼ cup batter into the pan and cook for one or two minutes until it becomes flat enough to look like a pancake.

Note: If the first flapjack doesn’t flatten during cooking, add some more water into the batter to make it thinner.

When bubbles start appearing on top, the flapjack is ready to be flipped with a spatula (or by throwing it in the air, if you are skilled enough!) Cook the other side for another minute or so, until the bottom is golden brown.

Note: In case your pancake is too thick and can’t be cooked through, transfer it into the microwave or into the oven to cook through. Add more oil in the pan and pour a bit more batter to make the next pancake thinner.