If you have never tried sourdough pancakes you are in for a real treat. They are unlike any other pancakes you have ever tried before. Their unique flavor can be attributed to the use of a sourdough starter in the batter which creates a deep and rich flavor. Also, the use of yeast in the recipe creates a light and fluffy pancake but at the same time are surprisingly filling.
I never would have been fortunate enough to enjoy these pancakes if it hadn’t been for Justin introducing me to this family favorite. This old fashioned recipe has been in Justin’s family for years and was passed down from his grandpa.
We have made a few tweaks to the original recipe. One night when we were craving sourdough pancakes we ran out of all purpose flour and had to use bread flour in the recipe instead. Our substitution created pancakes with a chewy crust reminiscent of french toast. The crust also prevents the pancake from becoming soggy and quickly became one of our favorite modifications to the recipe.
On a whim we added beer to the sourdough starter and were amazed by how much more flavor was added to the pancakes. Since then we have always used beer in the recipe and would never think to leave it out. Any light lager beer can be used in this recipe but our favorite beer to use is PBR. It has a good body and more flavor than a light beer with a corny sweetness.
This recipe uses a very simple sourdough starter so it is best to begin this recipe at night so the batter has time to sit overnight and will be ready to use in the morning. To begin the starter, mix your beer of choice with sugar and yeast in a small bowl.
Beer and yeast were made for each other. Beer loves yeast and yeast loves beer. Bubbles of pure joy will begin to form as soon as the two are combined.
Measure out the bread flour into a large bowl. You will want to use a bowl that will allow the mixture enough room to double in size.
Combine the wet and dry ingredients.
Then mix the starter until it’s completely combined.
Find a nice warm spot to keep the starter where it can rise for at least 8 hours. I usually cover the top with plastic wrap to prevent the top from drying out and forming a crust.
In the morning pull away the plastic wrap to reveal a bubbly mass of sticky jiggly dough that has doubled in size. Mix in the molasses, eggs, baking soda, and salt and let it sit for about 20 minutes. You will find when mixing the dough it will be elastic and somewhat difficult to mix together the ingredients but don’t give up and keep on stirring until it’s all combined.
Next heat up a skillet on medium heat. I find it easiest to use a measuring cup to scoop the batter onto the skillet. Let the pancakes cook until they start to bubble and the edges begin to dry out. Then flip em’ over and let them cook until they are a nice golden brown color.
These pancakes are absolutely delicious with fresh maple syrup. But if you are feeling a little adventurous add some bourbon apple cider syrup to the top of these pancakes for a true manly mans breakfast with beer and bourbon.
- 3 cups bread flour
- 1 (12 oz) light beer (100-110 degrees)
- ½ cup water
- 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 3 tablespoons molasses
- 2 eggs
- 1 teaspoon baking soda
- a pinch of salt
- Mix beer, sugar, water, and yeast in a small bowl.
- In a large bowl combine flour with with wet ingredients and mix until smooth.
- Cover the top of the sourdough starter with plastic wrap to prevent the top from drying out and leave in a warm spot overnight (at least 8 hours).
- In the morning, mix sourdough starter with molasses, eggs, baking soda, and salt. Let sit for 20 minutes.
- Heat a skillet or griddle on medium heat and grease with butter or oil.
- Spoon batter in 1/4 cup amounts onto the griddle. When bubbles begin to form and the edges start to dry, flip pancake and cook for 1-2 more minutes or until golden brown.