How to Make Perfect Sourdough Apple Pancakes

Delicious, fresh and tasty.

Sourdough Apple Pancakes. Sourdough for Starters (Recipe: Lazy Sourdough Apple Pancakes) W hen we were growing up in rural Northern Canada, my sister Haidi worked at The Alpine Bakery, the town's top bakery. Wednesday was the best day of the week because she invariably brought home my favorite loaf: the hefty Yukon Sourdough. These pancakes are easy to make and a perfect way to use up that discard sourdough starter!

Sourdough Apple Pancakes

But, these Sourdough Pancakes don't just have to be made on the weekends. In a large mixing bowl, beat eggs. In a separate bowl, add sugar, salt, baking soda, and water and mix until incorporated. You can have Sourdough Apple Pancakes using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Sourdough Apple Pancakes

  1. Prepare of Dry Mix.
  2. It's 1 1/2 cup of All-purpose flour.
  3. Prepare 3 tbsp of Granulated sugar.
  4. Prepare 1/2 tsp of Salt.
  5. You need 1 1/2 tsp of Baking soda.
  6. You need 1 tsp of Cinnamon (or more- to taste).
  7. You need of Wet Mix.
  8. Prepare 2 medium of Apples (diced, shredded or mashed).
  9. You need 1 cup of Sourdough starter.
  10. You need 1 cup of Buttermilk.
  11. It's 2 of Eggs, beaten slightly.
  12. You need 4 tbsp of Butter, unsalted and melted.
  13. Prepare 1 tsp of Vanilla (or more- to taste).

The best sourdough pancakes recipe is simple to whip up with just a few basic ingredients. Light and fluffy with a little bit of crispiness, it is easy to see why this recipe is our favorite. Add toppings like blueberries or chocolate chips to make an extra special weekend morning treat. You do need to plan ahead, though, since the pancake batter has to sit on the countertop overnight.

Sourdough Apple Pancakes instructions

  1. Preheat griddle or pan.
  2. Mix together all dry ingredients in one medium bowl.
  3. Mix together all wet ingredients in another medium bowl.
  4. Add dry mix to the wet mix, stirring with a spoon, and mixed until it has an evenly wet texture throughout and have small to medium cups.
  5. Use your favorite nonstick method (butter, oil, nonstick spray, etc.) on heated griddle..
  6. Pour about 1/4 cup of batter onto griddle. (If cooking multiple pancakes at a time, leave about 1-2 inches between each.).
  7. Flip pancakes when they have both pulled through the top and started to dry/harden around the edges. Cook until other side is at desired color (pale, golden, dark brown, etc.).

In the morning, simply mix in the other ingredients and begin cooking for a quick breakfast. Oh, and I should mention I've never had sourdough pancakes before! Thanks for the great first experience! A nice change of pace from regular pancakes. Mine were a little thin but some extra flour would easily remedy this..