Sourdough Buttermilk Pancakes From Scratch Recipe

Name: Sourdough Buttermilk Pancakes From Scratch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sourdough starter room temperature; 2 tablespoons neutral oil I used canola; 1 egg beaten; 1 tablespoon brown sugar; 3/4 cup whole wheat flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2/3 cup buttermilk; 1 cup sourdough starter room temperature; 2 tablespoons neutral oil I used canola; 1 egg beaten; 2 tablespoons brown sugar; 3/4 cup whole wheat flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2/3 cup buttermilk

Servings: persons

1 cup sourdough starter room temperature
2 tablespoons neutral oil I used canola
1 egg beaten
1 tablespoon brown sugar
3/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
1 cup sourdough starter room temperature
2 tablespoons neutral oil I used canola
1 egg beaten
2 tablespoons brown sugar
3/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk

1
Put sourdough starter into a large bowl.
2
Stir in oil with wooden or plastic spoon (no metal!)
3
Beat egg with sugar and add to starter mixture.
4
Stir in flour.
5
Stir in buttermilk until all is combined.
6
Mix baking soda, salt, and a little water and add to the bowl. The mixture should bubble a bit after sitting for a few minutes.
7
Heat cast iron (or nonstick) skillet over medium heat.
8
Cook pancakes until golden brown.
9
1. Put sourdough starter into a large bowl.
10
2. Stir in oil with wooden or plastic spoon (no metal!)
11
3. Beat egg with sugar and add to starter mixture.
12
4. Stir in flour.
13
5. Stir in buttermilk until all is combined.
14
6. Mix baking soda, salt, and a little water and add to the bowl. The mixture should bubble a bit after sitting for a few minutes.
15
7. Heat cast iron (or nonstick) skillet over medium heat.
16
8. Cook pancakes until golden brown.

942

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup sourdough starter room temperature, 2 tablespoons neutral oil I used canola, 1 egg beaten, 1 tablespoon brown sugar, and more.

Yes, Sourdough Buttermilk Pancakes From Scratch falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sourdough Buttermilk Pancakes From Scratch

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