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Old Fashioned Sourdough Pancakes, Top Gun Skillet Fun

Ode to thee fluffy pancakes with slow-melting butter and that light yet dense texture which compliments any topping from fruit to powdered sugar.  Sourdough pancakes, you take my breath away.

Once you make sourdough pancakes, you’ll never look back because these skillet pastries are the highway to the danger zone.  That’s just all there is to it.  We’re shovin’ into overdrive.  Now, on with the recipes:

Basic Sourdough Pancakes

  • 1 cup sourdough starter
  • 3/4 cup warm water
  • 1 1/2 cup sifted flour (sift 3 times)
  • 1 Tablespoon white sugar (more if you are so inclined)
  • 1 Tablespoon brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 Tablespoons melted butter
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2/3 cup buttermilk

The night before you intend to make the pancakes, mix 1 cup of starter with the warm water and sifted flour using a fork.  Do not overmix.  Let that be an anthem in your head throughout this pancake making adventure.  No overmixing.  I mean it.  Let the mixture sit some place safe in your kitchen.  Do not refrigerate.  While waiting, you could watch Top Gun and try to make up a nickname for yourself that’s as cool as “Viper” or “Ice Man.”  Then you realize there’s no cooler name than “Maverick” and give up.

In the morning, set out the melted butter, egg, and buttermilk.  Everything must be room temperature.  Whisk them together with the vanilla, salt, and sugars.  Now add the sourdough mixture from the night before.  Mix with a fork.  Let stand for 5-10 minutes.

Drop them on a hot oiled cast iron skillet and flip as needed.  Enjoy!  Serve with any topping you desire.  Exclude baking soda if you wish for flat pancakes.

Now, for puffed pancakes.  Oh my, I love some puffed pancakes.

  • make basic sourdough pancake recipe, increase eggs to three
  • 2 apples or pears
  • 2 Tablespoons honey
  • 2 Tablespoons butter
  • cinnamon
  • 1 Tablespoon apricot preserves/ jam

Preheat the oven to 450 degrees Fahrenheit.  Core and slice the fruit.  Melt the butter in a cast iron skillet.  Add the fruit and saute over medium heat for a few minutes.  Add the honey and cinnamon.  Cook for a bit longer until fruit is tender.  Remove from heat.  Stir in apricot preserves/jam.

Now, you can proceed in one of two ways:

1.)  Pour batter (with added eggs) into another hot skillet. Add fruit after baking.

2.) Pour batter over the fruit in the same skillet.

Bake 20-25 minutes or until the pancake is golden and puffed.  Serve warm.  Drizzle with syrup, brandy, or sweet cream.  You have my permission to shout, “I feel the need — the need for speed!” at the top of your lungs to no one in particular.  No, You are not crazy.

What’s my favorite topping?  It’s classified. I could tell you, but then I’d have to kill you.  Now hurry up and make some pancakes!

  • Heatherj - Good grief, woman! I’m gonna gain five pounds just looking at those photos!
    I’m glad you posted the recipe for these. I can’t wait to try them ~ but I let my sourdough starter die, so I gotta make more. dang.

    Hope all is well!ReplyCancel

  • kerry - i can see that i’m going to have to end my pancake-making strike in order to make these. they sound delicious!ReplyCancel

  • amy - is this like the dutch pancakes at the pancake house!? they look wonderful!ReplyCancel

  • Laura - Well I know what I’m making for breakfast in the morning!ReplyCancel

  • Rosa - Fabulous! I love the taste of sourdough and adore pancakes! That Dutch baby looks yummy!

    Cheers and have a wonderful day,

    Rosa xoxoReplyCancel

  • Michele - Oh this and you RAWKS!

    I just made pumpkin whole wheat pancakes and felt like a queen. Now, I’m a piker! Doesn’t matter, I’ll get over it so I can try this out.ReplyCancel

  • Fay - Oh my goodness!! These take pancakes to a whole new level.
    I have just recently found your blog and spent a good part of a day reading your archives. You are an amazing writer and I have laughed out loud and cried at some of your posts.
    Keep up the great work and don’t eat too many pancakes 🙂ReplyCancel

  • Sophie - Wawa,…these look amazing! Yummie indeed! i love this recipe!
    apart & wonderfull looking!
    It all looks apart! I bet the sourdough pancakes tasted fab!ReplyCancel

  • Julie at Elisharose - That movie came out when we were engaged. My husband want to be Banshee. OK, he still wants to be Banshee.

    We are getting ready to have house guests for a month. This may be on the menu. Thanks so much.ReplyCancel

  • YDavis - When are you coming here and make me some?ReplyCancel

  • Kath - Oh.my!!!! Oh.my!!! What time is dinner??? Off to book a plane ticket……..ReplyCancel

  • Applie - That looks great! I have always wanted to make those puffed pancakes, but never did try. Maybe I’ll do that soon. 🙂ReplyCancel

  • Steve - QUICK! Please send a cup of that sourdough starter in time for breakfast on Saturday. The topping of choice? Hands down it is…Peaches.ReplyCancel

  • Dawn - Looks very yummy. I want to come eat at your house.ReplyCancel

  • Mel - We used to make sourdough pancakes in culinary school and I remember my professor saying, like you did, that you’ll never go back. And it is SOOO true! Nothing beats sourdough pancakes!
    I realize that you feed Josh well, between the food and all the animals I want to come live at your house! 🙂ReplyCancel

  • Cast Iron Cookware: My Secret Weaponry : Razor Family Farms - […] Old Fashioned Sourdough Pancakes […]ReplyCancel

  • Kristine - Just stumbled across the pancake post….how did I miss this?! Yummy goodness, for sure!!!ReplyCancel

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