How would you (and your kids) like sourdough pancakes for breakfast every morning?
My boys love it! It’s our favorite breakfast.
Since this method is quick and easy — not to mention delicious and nutritious — it’s totally doable! And it makes fluffy-beyond-your-wildest-dreams pancakes!
I also love getting all of my batter cooking at one time. Sitting with my family to eat breakfast is always fun.
If needed, experiment with this recipe a few times to perfect your level of heat and cooking time.
Believe me when I say that your efforts will be rewarded with smiles and empty plates. So good! I like to serve my pancakes topped with homemade yogurt and maple syrup or fresh/frozen fruit. That way we use less sweetener.
I also use a pizza cutter to slice the leftover pancakes into wedges. Perfect morning snack or take along treat in the car/stroller. My husband and boys enjoy the leftovers plain, straight from the fridge or toasted warm. They make an excellent base for nut butter and jam or honey.
Oh-So-Fluffy Cast Iron Sourdough Pancakes
- 4 tablespoons barely melted butter, coconut oil, or olive oil
- 1/2 teaspoon unrefined sea salt
- 1 egg
- 2 tablespoons sweetener (honey, maple syrup, sucanat)
- 1 teaspoon vanilla extract (optional)
- generous sprinkle of spice blend (recipe below)
- 2 cups sourdough starter (fed the night before)
- 1 teaspoon baking soda
- 1 tablespoon water
- fresh or frozen fruit (optional)
- yogurt and maple syrup for serving (optional)
Heat cast iron skillet on stovetop. I turn my electric burner to level 3 (of 11). I want my pan hot, but not too hot or the bottom of the pancake will burn. If you don’t get a perfect golden brown the first time you try this method, take note of what you did and make a change the next time.
While the skillet is heating, take a medium size bowl. Whisk together melted coconut oil, egg, salt, sweetener, extract, and spices. Then pour in sourdough starter — make sure it has been fed the night before. Stir well with whisk and set aside.
In a small cup, combine water and baking soda. Set aside. Then grease the bottom and sides of hot cast iron skillet.
Pour the water/soda mixture into your waiting pancake batter. Stir to incorporate.
Then pour the batter into your waiting skillet to about a 1-inch thickness. Instead of letting your batter sit while waiting for skillet pancake to finish, I recommend baking regular griddle pancakes in the meantime. I make 1 large and 1 small cast iron pancake and 2 griddle pancakes.
Now, watch for bubbles. I let mine cook for 4 to 5 minutes on the stove.
If you choose, now add fresh or frozen fruit by pressing it into the batter.
Toward the end of this initial cook time, I turn on the broiler. Finish your pancakes off in the oven. Do not use the very top shelf. The 2nd or 3rd shelves work best. Remember, your pancake bottom will continue to cook while the top cooks and browns.
Remove from oven once tops are golden brown.
Finally, flip onto a cooling rack.
Mixed Spice Blend
- 1/2 tablespoon cinnamon
- 1/2 teaspoon coriander
- 1/4 teaspoon ginger
- 1/2 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon cloves
Combine all spices in a small jar. Use whenever the need arises!
Enjoy! When you try these, be sure to let us know how you like them (because you will)!
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