Easy Sourdough Pancakes
Prep Time10 minutes mins
Cook Time5 minutes mins
Additional Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Breakfast
Keyword: Breakfast, cooking, food, recipe
Servings: 16 4-inch pancakes
Calories: 285kcal
Author: Barbara Schieving
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- 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.
Serving: 1g | Calories: 285kcal | Carbohydrates: 40g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 284mg | Fiber: 3g | Sugar: 3g