Sourdough Buttermilk Pancake Mix [and Sourdough Pancakes]
Make this big batch of dry homemade Sourdough Buttermilk Pancake Mix so you can serve up the best sourdough buttermilk pancakes on a whim! Included is how to make the sourdough buttermilk pancakes using just water, an egg, and melted butter or oil.
Yield or Serving: 36 Pancakes
Equipment
- 1 Food Processor, or blender
- 1 Cast Iron Skillet, or a non-stick pan or griddle
- 1 Spatula, for flipping
Ingredients
Sourdough Buttermilk Pancake Mix
- 100 g Dried Sourdough Starter, see note below
- 700 g All-purpose flour, 5 cups
- 250 g Buttermilk Powder, 1 ½ cups
- 65 g Sugar, ⅓ cup
- 2 TBS Baking Powder
- 1 ½ tsp Baking Soda
- 1 TBS Salt
Sourdough Buttermilk Pancakes
- 180 g Sourdough Buttermilk Pancake Mix, 1 ½ cups
- 170 g Water, ¾ cup , or milk
- 1 Egg
- 2 TBS Unsalted Butter, melted
- Refined coconut oil, for frying, or ghee or other oil
Instructions
To Make the Sourdough Buttermilk Pancake Mix
- If your dried starter is in flakes, pulverize it in a food processor or blender until you have very small pieces or a powder.100 g Dried Sourdough Starter
- Add the rest of the dry ingredients for the sourdough buttermilk pancake mix to the food processor and pulse until mixed. Alternatiely, whisk all the ingredients together in a large bowl.Store the pancake mix in an airtight container in your pantry (or refrigerate/freeze if your buttermilk powder requires refrigeration).700 g All-purpose flour, 250 g Buttermilk Powder, 65 g Sugar, 2 TBS Baking Powder, 1 ½ tsp Baking Soda, 1 TBS Salt
To Make Sourdough Buttermilk Pancakes
- Add the dry sourdough buttermilk pancake mix to a mixing bowl.Whisk the water, egg, and melted butter together separately in small bowl.Pour the wet ingredients into your dry mix and stir until just a few lumps remain.180 g Sourdough Buttermilk Pancake Mix, 170 g Water, 1 Egg, 2 TBS Unsalted Butter
- Heat a preferably cast-iron skillet with about 2-3 TBS of coconut oil (or other high-smoke-point fat or oil) over medium heat until hot. Turn down to medium-low heat.Pour about ¼ cup of pancake batter into the hot oil.Cook for 2-3 minutes until you see visible bubbles all over the surface and the bottom is crispy and evenly brown. Slide your spatula underneath and quickly flip the pancake and cook for another 2-3 minutes.Repeat with the remaining batter, adding more oil to the pan as necessary in between frying. Keep the cooked pancakes warm on a baking sheet in the oven at 200ºF or on a plate on the warming zone on your stovetop.Enjoy with maple syrup, berries, nuts, or whatever toppings you enjoy!Refined coconut oil
Notes
- Learn how to dry sourdough starter to last forever with my helpful, detailed guide. In short, spread active sourdough starter or sourdough discard thinly on parchment paper and let it air dry for 12-24 hours or until you can break it apart into crispy flakes.
- The big batch of sourdough pancake mix makes six servings of pancakes, consisting of six 5-inch pancakes each, for a total of 36-40 pancakes.
- Some buttermilk powders require refrigeration while others don't. Refer to the packaging container for how to store your mix. The powder linked above in the ingredients is shelf-stable.
- To make sourdough buttermilk waffles, follow the same instructions but add 4 TBS of melted butter to your sourdough waffle batter. If it seems too thin, add ¼ cup more dry mix.
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