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Banana Sourdough Pancakes: Add 1/2 mashed banana to the batter for a naturally sweet twist.
Berry-Infused Pancakes: Fold in fresh or frozen berries like blueberries, raspberries, or strawberries into the batter just before cooking.
Cinnamon-Spiced Pancakes: Add 1/2 teaspoon of ground cinnamon to the dry ingredients for a warm, spiced flavor.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these pancakes.
Frequently Asked Questions:
Q: Can I use an un-fed sourdough starter? A: Yes! Both fed and unfed sourdough starters work well in this recipe. An unfed starter may make the pancakes slightly tangier, but it will still produce fluffy, delicious results.
Q: Can I make the batter ahead of time for multiple days? A: While the batter can rest for up to 12 hours, it’s best to make a fresh batch each time for the fluffiest pancakes. If you plan to store the batter, it’s best to use it within 24 hours for the best flavor and texture.
Q: Do I have to use sourdough starter for this recipe? A: If you don’t have a sourdough starter, you can substitute with buttermilk for a tangy flavor. However, using sourdough gives these pancakes a unique depth of flavor that you can't quite replicate with other ingredients.
Q: Can I use dairy-free milk? A: Absolutely! You can use any dairy-free milk such as almond, oat, or soy milk, and the recipe will still yield fantastic results.
Enjoy your homemade, fluffy sourdough pancakes and the joy of an effortlessly delicious breakfast!
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