We love a hot breakfast together as a family on Saturday mornings, and sourdough pancakes is one of the hot breakfasts on our short list that we make now that we’ve been working more with sourdough.
Since we discovered how easy sourdough is to start (you have to understand that I don’t have a cooking background) at the beginning of 2012, we have been making all sorts of things with sourdough like doughnuts, bread, waffles, cinnamon rolls, pizza dough, baguettes, rolls and the like since sourdough is so much easier to digest because it is soaked. Pancakes was one of the first meals we tried after making bread.
If you have never made anything with a sourdough start, it might feel weird the first (and second) time just leaving something on the counter overnight to ferment and capture wild yeast. It goes against the grain of our society: refrigerate everything. I am getting more comfortable with preparing food more traditionally by leaving food like this out overnight when it has a sourdough start or acid medium. This reminds me when I first started making homemade yogurt and leaving it overnight. I was wondering if I was poisoning my whole family as we ate the yogurt at lunch all together that first time. We all enjoyed it, and we are still here:) All that to say, leaving the sourdough pancake batter overnight to ferment and soak is completely normal.
Even though these sourdough pancakes are egg-free and made with whole wheat flour, the pancakes still come out nice and light. They never feel dense. This summer, sourdough pancakes has become one of our favorite loves!
We like topping these pancakes with butter (can use vegan if needed), 3 ingredient raw blender jam, peanut butter, fresh fruit like blackberries, strawberries, raspberries, and or real maple syrup.
This recipe is adapted from Food of Our Lives to be dairy-free and egg-free.
Go here for the complete list of recipes.
Want other sourdough inspiration?