These Red White and Blue sourdough Pancakes make your favorite July 4th breakfast. Sourdough pancakes are a delightful twist on traditional pancakes, using sourdough starter to add flavor and a slightly tangy taste to the batter.
This is sponsored post as part of Eggland Best's Eggs . However all my opinion are my own.
Little bit about Pancakes
Pancakes are a popular and versatile type of flat, round cake that has been enjoyed by various cultures around the world for centuries. They are typically made from a batter of flour, milk or water, eggs, and a leavening agent, which is often baking powder or baking soda.
Pancakes can be sweet or savory, and they are often cooked on a griddle or skillet.
- Little bit about Pancakes
- Ingredients to make these red, blue, and white sourdough pancakes
- Instructions to make Red White and Blue Sourdough Pancakes
- Top tip to make this Red White and Blue Sourdough Pancakes
- More Pancake Recipes For you
- Red White and Blue Sourdough Pancakes
Ingredients to make these red, blue, and white sourdough pancakes
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Add a paragraph of content describing why these ingredients were chosen. Insert the ingredients into the list below, omitting quantities.
- Flour: I used all-purpose flour, you can use combo of whole wheat flour and all-purpose flour, buckwheat flour and cornmeal.
- Sourdough starter/ discard: I used 100% all-purpose flour. You can also use any flour starter or discard.
- Milk: I used whole milk
- Egg: For softness of the pancakes.
- Yogurt: Adds extra layer of soft and fluffy pancakes.
- Leavening agents: Both baking soda and baking powder are used .
- Butter: Melted butter is used in the recipe.
- Strawberries, blueberries: I used fresh fruits.
- Topping: Whipped cream, maple syrup.
See recipe card for quantities.
Instructions to make Red White and Blue Sourdough Pancakes
First mix all the dry ingredients .
Then add wet ingredients and set aside for 15-30 minutes at least you can keep them out for overnight if you want.
When you are ready to cook the pancake fold in strawberries and blueberries.
Then cook on a heated griddle or cast-iron skillet.
Enjoy with maple syrup and butter as well as extra blueberries and strawberries.
After adding berries
Sourdough pancakes getting cooked
After getting one side cooked
Top tip to make this Red White and Blue Sourdough Pancakes
Tips for making red, white, and blue pancakes are do not add berries and set aside the batter. As it will increase the moisture content and make thin pancakes.
You can use any flour sourdough starter/discard however adding whole wheat starter or whole grain starter or discard can reduce the fluffiness of the pancakes.
First make a well in the dry ingredients, then incorporate wet ingredients.
Also let the batter be lumpy. Don’t overmix the batter as it can make pancakes less soft.
The ideal griddle temperature for pancakes is 375°F or a medium setting for gas stovetop burners. The correct cooking temperature is key to making a perfect pancake. An overheated griddle can easily burn the pancakes as outside cooks faster than inside leaving undercook.
You can use raspberries instead of strawberries used in this recipe.
If you want use can use frozen berries, however, don’t thaw them before adding to the batter. And cook immediately.
You can add sugar to this recipe.
For making the sourdough red and blue pancakes always use cast iron skillet or griddle. You can also use electric griddle. But make sure that the temperature should be made uniform.
These pancakes taste best freshly served.
Wrap the pancakes in foil and just stick them in the refrigerator for short term use.
If you want long term use, then wrap them individually and freeze the pancakes.
Can diabetic eat sourdough pancakes?
Yes, they can however you need to use whole grain flour ( bulgar) and add extra fiber and protein, like flax seeds and chia seeds etc.
Why are my sourdough pancakes tough?
Prevent overmixing of the dough. That is the main culprit in making pancakes tough and hard.
More Pancake Recipes For you
Check these pancake recipes too
Looking for other breakfast recipes like this? Try these:
Red White and Blue Sourdough Pancakes
- 1 cup All-purpose flour
- ¾ cup Sourdough starter
- 1 large Eggland's Best Egg
- ½ cup whole milk
- 2 tablespoon yogurt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoon melted butter
- Vegetable oil for cooking
- ½ cup chopped strawberries
- ½ cup blueberries Whipped cream More strawberries and blueberries for decoration
- Maple syrup for serving.
- In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Make a well in the center add egg, melted butter, milk, sourdough starter and vanilla extract and combine everything until there is no dry steaks remain.
- Let the batter rest for 15 to 30 minutes. Then fold in strawberries and blueberries .
- Heat a griddle or skillet over medium heat. Add a little oil .
- For each pancake, drop about ¼ cup of the batter onto the griddle and cook until bubbles start to form and remain open, and the edges of the pancakes start to darken, 3 to 4 minutes.
- Flip the pancakes and cook until well-colored on the bottoms, 4 more minutes.
- Serve the pancakes topped with whipped cream, chopped fresh fruits, and a drizzle of maple syrup.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.