You might like these recipes for vegan sourdough blueberry pancakes and vegan sourdough waffles.
If making a pot of bubbly sourdough starter isn’t on your New Year’s resolutions, it should be. And here’s why, starting with today’s recipe for a Sourdough Skillet Pancake that’s out of this world. Sourdough is easily made – all you need to do is whisk together some flour and water – and its benefits are many. Not only does it give baked goods, from breads to pancakes to waffles to muffins and everything in between, great flavor and texture, it is also really great for you because it has amazing probiotic benefits. Sourdough also has great sugar-reducing properties, making it a good food for those who are watching their sugar intake or just those watching their weight. I love sourdough so much, I rarely bake without it now. And especially when it comes to pancakes and waffles, it is de rigueur in our home. So if you don’t have a sourdough starter yet, grab a bowl and your canister of flour. There’s no reason why you shouldn’t get started today. Here’s my step-by-step and day-by-day tutorial on how to make a sourdough starter. And now for that Sourdough Skillet Pancake. Some of you have asked for more ideas for using discard sourdough – the sourdough you throw away when you feed it each week – and this pancake is perfect with the discard. In fact it is so tender, so fluffy, so melt-in-the-mouth, so awesome, that you’ll be an instant convert. I’ve always found vegan waffles and pancakes are better than versions with eggs in it, and with sourdough – even if you aren’t vegan – you’ll be asking, who needs eggs? This recipe is perfect for a big crowd – you can just bung the large pancake into the oven and then feed everyone all together, instead of slaving over the hot stove making the pancakes one by one. Check to get new recipe updates by email.
Making a sourdough skillet pancake
You need sourdough. A cup of it. My recipe uses my sourdough starter in the proportions I make it (1 part flour, ¾ths part water), so if you use a different starter, be sure to adjust the liquid in your recipe accordingly. You need a skillet, of course, preferably a cast-iron one or one that transfers from stove to oven. You also need some fruit, to layer at the bottom of the skillet, so your pancake has even more flavor and texture and nutrition when you eat it. I used pears, because they turn absolutely gorgeous and creamy when cooked, but you can use berries, peaches, even apples. This recipe makes enough for two 10-inch pancakes. So either use two skillets or bake the pancakes one after the other. Or, use half to make a skillet pancake and the other half to make little pancakes.
Ingredients
Sourdough starter Whole wheat pastry flour (can use unbleached all purpose flour) Sugar Distilled or filtered water Nondairy milk (I use almond but go with whatever you prefer) Apple cider vinegar Baking soda Applesauce Pears (or another fruit) Flaxmeal
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