Erin shares her fluffy sourdough pancake recipe today. I love how she makes big pancakes in a full cast iron skillet. I’m definitely going to do that soon! –Wardee
My boys enjoy sourdough pancakes pretty much every morning of the week; our favorite breakfast at the moment. This particular recipe and method is quick, easy, delicious, and nutritious, and it makes fluffy-beyond-your-wildest-dreams pancakes. I also love how I get all of my batter cooking at one time. Sitting WITH my family to eat breakfast is always fun!
You may need to try this recipe a couple of times to perfect it (level of heat/cooking time…), but believe me when I say your efforts will be rewarded with smiles and empty plates. So good!
Oh-So-Fluffy Cast Iron Sourdough Pancakes
- 4 tablespoons melted butter, coconut oil, or olive oil (not too hot)
- 1/2 teaspoon salt (if using refined salt, might want to use a bit less)
- 1 egg
- 2 tablespoons sweetener (honey, maple syrup, sucanat)
- 1 teaspoon pure vanilla or vanilla/almond combo (more or less or none at all)
- a generous sprinkle of spice (I use a self created spice blend– see below)
- 2 cups of sourdough starter (fed the night before– I feed mine an equal amount of water and flour, but it shouldn’t really matter.)
- 1 teaspoon baking soda
- 1 tablespoon water
- fresh or frozen fruit (optional)
- yogurt and maple syrup for serving (optional)
Begin by heating your cast iron skillet. 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. A golden fluffy-beyond-your-wildest-dreams pancake is worth every effort!
While the skillet is heating, take a medium size bowl and whisk together melted coconut oil/butter or olive oil, egg, salt, sweetener of choice, extract of choice, and spices of choice. Pour in two cups of sourdough starter that has been fed the night before you want to make the pancakes. Stir well with whisk. Set aside.
In a small cup combine 1 tablespoon of water with 1 teaspoon of baking soda. Set aside. (not pictured)
Take a bit of butter or coconut oil and grease the bottom and sides of your hot cast iron skillet.
Pour the water/soda mixture into your waiting pancake batter. Quickly stir to incorporate.
Pour the batter into your waiting skillet. How much? Oh, I don’t know for sure. Maybe an inch thick… maybe a touch more? Out of my batter, I make one large and one small cast iron pancake and two griddle pancakes.
I would not recommend letting unused batter sit while you wait for your skillet pancake to finish. You might want to make one skillet pancake and finish the rest of the batter off as regular pancakes. (Or give the wait a try and let me know how it turns out!)
Now, watch for bubbles. I let mine cook for 4-5 minutes on the stove.
If you choose, now is the time to add fresh or frozen fruit. Give the fruit a little push to sink them down into the batter.
Toward the end of this initial cook time, I turn on the broiler. Finish your pancake off by placing it in the oven. Do not use the very top shelf; the second or third shelf will work best. Remember, your pancake bottom will continue to cook while the top cooks and browns.
Remove from oven once tops are golden, and flip out onto a cooling rack. They are ready to dress, serve, and enjoy!
A Couple of Notes
* I like to serve my pancakes topped with homemade yogurt and maple syrup or fresh/frozen fruit. I feel we use less sweetener that way.
* We 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.
* The cast iron pancakes are literally 4 times fluffier (at least) than my griddle pancakes. I just shake my head when I think about it. Delicious!
My Mixed Spice Blend
- 1/2 tablespoon cinnamon
- 1/2 teaspoon coriander
- 1/2 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon allspice
- 1/8 teaspoon cloves