Winter Caretaker Sourdough Pancakes
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Light and crispy sourdough pancakes made with a fermented starter. Perfect for breakfast, served with berry jam or apple butter.
Ingredients
- 946 ml all-purpose flour
- 828 ml warm water
- 37 ml sourdough starter
- 4.93 ml sugar
- 78.1 ml whole milk
- 59.1 ml unsalted butter melted
- 2 large eggs
- 29.6 ml sugar
- 4.93 ml kosher salt
- 4.93 ml baking soda
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 13 mg
- Iron: 1.25 mg
- Magnesium: 6.97 mg
- Phosphorus: 41 mg
- Potassium: 39.7 mg
- Zinc: 0.26 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 946 ml all-purpose flour
- 828 ml warm water
- 37 ml sourdough starter
- 4.93 ml sugar
- 78.1 ml whole milk
- 2 large eggs
- 29.6 ml sugar
- 4.93 ml kosher salt
- 4.93 ml baking soda
Prepare
- Melt 59.1 ml unsalted butter
Let's Cook
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Step 1.
The night before serving, in a ceramic mixing bowl, beat together 4 cups all-purpose flour, 3½ cups warm water, 2½ tablespoons sourdough starter, and 1 teaspoon sugar until well combined. Cover the bowl with a clean towel and set it in a warm place (around 70-75°F) to ferment overnight, about 8-12 hours.
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Step 2.
In the morning, remove 2 tablespoons of the fermented sourdough mixture from the bowl and refrigerate it in a jar for your next batch of pancakes.
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Step 3.
To the remaining sourdough mixture in the bowl, add ⅓ cup whole milk, ¼ cup melted unsalted butter, 2 large eggs, 2 tablespoons sugar, 1 teaspoon kosher salt, and 1 teaspoon baking soda. Stir until just combined; the batter will be thin.
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Step 4.
Heat a cast-iron or nonstick pan over medium heat. Add a pat of butter or a drizzle of bacon grease to the pan and let it melt, tilting to coat the surface.
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Step 5.
Ladle ¼ cup of batter into the hot pan for each pancake. Cook until bubbles form on the surface and the edges look set and golden brown, about 1 minute. Flip the pancake and cook for another 1 minute, until the second side is golden brown and the pancake feels light and has buttery crisp edges.
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Step 6.
Repeat with the remaining batter, adding more butter or bacon grease to the pan as needed. Serve the pancakes immediately with homemade berry jam or apple butter.