Sourdough Hotcakes
These sourdough hotcakes are soft and extra fluffy, with crispy edges. The sourdough discard adds the perfect tang, and convinces you that nothing beats a classic hotcake. Top with butter, whipped cream, and maple syrup for full enjoyment!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking powder
Baking soda
Salt
Sourdough discard or unfed starter
Milk
Granulated sugar
Greek yogurt
Egg
Butter
Tips for Sourdough Hotcakes:
Active Sourdough Discard: Ensure your sourdough discard is healthy and active before using it in the recipe. While it may not leaven as much as a fresh starter, the discard still adds flavor and texture to the hotcakes.
Room Temperature Ingredients: Use room temperature ingredients, including the sourdough discard, milk, eggs, and any other wet ingredients. This helps with proper mixing and ensures a consistent rise.
Preheating the Pan and Crumpet Rings: Preheat a non-stick skillet or griddle over medium heat. Place the greased crumpet rings on the pan and allow them to heat up as well. Grease the inside of the rings to prevent sticking.
Pouring the Batter: Once the pan and crumpet rings are heated, pour the batter into the rings, filling each about halfway. Use a spoon to spread the batter evenly within the rings.
Cooking: Cook the hotcakes over medium-low heat until bubbles form on the surface and the edges start to set, about 3-4 minutes. Carefully flip the hotcakes and cook for an additional 1-2 minutes, on the other side until golden brown. Remove the crumpet rings using tongs or a spatula.
Repeat: Repeat the process with the remaining batter, greasing the crumpet rings as needed between batches.
Serve Warm: Serve the sourdough hotcakes warm with your favorite toppings, such as butter, syrup, fresh fruit, or whipped cream. They're perfect for breakfast, brunch, or a cozy weekend treat!
Store and Reheat: If you have any leftovers, allow the hotcakes to cool completely before storing them in an airtight container in the refrigerator for up to several days. Reheat them in the toaster or microwave before serving to revive their texture and flavor.
Experiment and Enjoy: Don't hesitate to experiment with different toppings or additions to customize your sourdough hotcakes to your liking. And most importantly, enjoy the process of making and sharing these delicious hotcakes with your friends and family!
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these sourdough hotcakes!
