Quick and easy sourdough pancakes that are light and fluffy with that delightful, mild sourdough tang. Now you can whip up sourdough pancakes whenever you want without having to maintain a sourdough starter!
For this post, I’ve teamed up with one of my favorite brands, Red Star Yeast, to help them introduce their new yeast, Red Star Yeast Platinum Instant Sourdough Yeast.
When I heard that Red Star had created a yeast that makes baking sourdough easy, I couldn’t have been more excited. I’ve made sourdough baked goods in the past, but I never like having to babysit a sourdough starter long term. Now the new Red Star Platinum Instant Sourdough Yeast adds real sourdough culture that lends an authentic sourdough flavor to any yeast recipe without having to care for a sourdough starter.
Simply substitute one packet of Platinum Instant Sourdough Yeast for one packet of dry yeast in any recipe. It’s a simple way to make a tasty sourdough version of all your favorite yeast recipes. The Sourdough Yeast starts with Platinum Yeast—a unique two-in-one blend of instant yeast and natural dough strengtheners for a superior rise, both before and during baking.
Making Quick and Easy Sourdough Pancakes
When I think of sourdough, one of the first things that comes to mind is sourdough pancakes. The reason these are quick and easy sourdough pancakes is that you don’t need a sourdough starter to make them. Growing a sourdough starter can be tricky and time-consuming, but the Red Star Yeast Platinum Instant Sourdough Yeast is easy to use and so much faster.
I made the sourdough pancake batter one hour before I wanted to serve the pancakes. However, you could make it several hours before, or even the night before so it’s ready to use first thing in the morning. During that hour, the pancake batter grows and gets foaming and light and airy – see the picture above.
Using whole wheat pastry flour adds some fiber to the pancakes, but they still cook up light and fluffy. If you prefer, you can use all-purpose flour or whole wheat flour in this recipe.
I’ve been cooking pancakes on an electric griddle for years now. I like the nice even heat and I can cook 8 pancakes at a time. I love how the early morning light caught the steam coming off the pancakes in the picture above.
Pancakes freeze well. Just be sure and let them cool completely on a wire rack before freezing them. I like to freeze them in Ziploc bags in stacks of 2 or 3 so they’re perfectly portioned to reheat in the morning.
These quick and easy sourdough pancakes were a big hit with my family. They had just the right amount of sourdough tang you expect from a sourdough pancake. Now that I have instant sourdough yeast, I can have sourdough pancakes any time I want without having to maintain a sourdough starter. Platinum Instant Sourdough is real sourdough made real simple.
Next up sourdough bread!
Ask for Red Star Yeast Platinum Instant Sourdough Yeast at your local grocery store. Red Star Yeast has a store locater on their site so you can find a store in your area that carries Red Star Yeast. You can also request a free sample of the new Platinum Instant Sourdough Yeast on the Red Star Yeast website.
Sourdough It Up Sweepstakes
Use Red Star Yeast Platinum Instant Sourdough Yeast to “sourdough up” your favorite yeast recipe and share it with us on Instagram for a chance to win! Sweepstakes ends October 31, 2019. U.S. entries only.
How to enter:
1. Follow @RedStarYeast on Instagram
2. Use Platinum Instant Sourdough Yeast from Red Star to “sourdough up” your favorite yeast recipe
3. Take a photo of your final baked product, including the package of Platinum Instant Sourdough
4. Share your photo on Instagram, from a public profile, using #SourdoughItUp and mention and tag @RedStarYeast
Learn More at Red Star Yeast
Easy Sourdough Pancakes
- 2 ¼ cup all purpose flour
- 1 ½ cup Whole Wheat Pastry Flour
- 1 package Red Star Platinum® Instant Sourdough Yeast
- 1 ½ teaspoons salt
- 2 tablespoons unsalted butter melted
- ⅓ cup oil
- 3 tablespoon brown sugar
- 3 cups milk
- 4 eggs
- 1 teaspoon vanilla extract
- In large mixing bowl, combine flours, yeast, and salt.
- In medium saucepan or large microwave safe bowl, combine melted butter, oil, brown sugar and milk. Heat to 120º to 130º.
- Add liquid ingredients to dry ingredients and blend on low speed until combine. Add eggs and vanilla. Beat 2 to 3 minutes on medium speed.
- Cover bowl; let batter rest on the counter for 1 hour, or refrigerate batter several hours or overnight.
- Preheat griddle. Butter the griddle and scoop ⅓ cup of batter and cook until bubbles begin to form, flip and cook until golden. Serve immediately.