by Kathryn Grace Warren of Hill Lake Farm
These pancakes are a classic staple of our household, with a gut healthy twist. There’s nothing better than a big stack of flapjacks on a Sunday morning, or any day of the week.
The full recipe makes between 16-20 pancakes per batch. I like to make a full batch and save the extra batter in a mason jar in the fridge, covered with a coffee filter so the batter won’t explode your jar as it expands.
If I’m making the batter the morning of, then I will use gluten free flour for the batter but still add in sourdough starter or discard to further ferment the grains and increase their nutrient density. My favorite store-bought gluten free flour for baking is Bob’s Red Mill: 1 to 1 Baking Flour. If you are not gluten sensitive then the gluten free flour isn’t necessary and any all purpose flour will work for this recipe. When I make the batter the night before I will use wheat flour, and my favorite brand is King Arthur. I use their Organic flour for all my recipes which is unbleached, unbromated, and free of synthetic vitamins, protecting you from chemicals that are harmful for consumption, and to the health of your Sourdough Starter.
Need your own
Sourdough Starter?
Sourdough Fermentation improves mineral availability, enhances digestibility, develops complex flavor, and naturally preserves bread through long, slow microbial fermentation. It’s not just a fad that got popular over covid, but the original way all bread was made. To find out how you could benefit most from Sourdough Fermentation follow the link below and learn more.
Ingredients:
Here are all ingredients you will need for the recipe and optional substitutions
- All Purpose Flour: The flour type in this recipe is quite flexible because the pancakes do not require a rise. I use either bread flour, all purpose flour or gluten free flour. All of the wheat flour I use in my recipes are organic, unbleached, and not spread with synthetic vitamins.
- Buttermilk: I use the buttermilk left over from cheese making process which is higher in protein , or substitute for 1Tbls + Milk of your choice
- Butter: Organic grass-fed butter is the best, but any real butter will work.
- Eggs: Room temperature eggs, preferably pasture raised.
- Sourdough Starter: Use active starter or discard.
- Sugar: Granulated Sugar, preferably organic
- Baking Soda & Baking Powder: use aluminum free baking soda (aluminum is in most store bought baking powder – my favorite brand is Bob’s Red Mill)
- Sea Salt: Redmond Sea Salt
- Cardamon & Vanilla: Good quality spices make all the difference. Organic is proffered.
- Optional Toppings: Whipped Cream (1/2cup heavy cream + 1Tbsp Powder Sugar), Real Maple Syrup, and/or fresh fruit.
How to Make Buttermilk Pancakes?
The batter can be made the morning of, or the night before & stores well in the fridge.
Step 1:
Melt butter in a microwave safe mixing bowl or over the stove in a sauce pan.
Step 2:
To the melted butter add in Vanilla, Buttermilk, Eggs, and last the Sourdough Starter. Mixing thoroughly with a whisk or fork to combine. (Make sure the butter is cooled enough to not scramble the eggs or kill the sourdough starter – butter should warm but not scalding to the touch)
Step 3:
Quick Method: To the wet ingredients add in Sugar, Salt, Baking Powder, Baking Soda & Cardamon. Mix thoroughly to combine before adding the flour last.
Best Method: In a separate bowl combine and mix the dry ingredients: Flour (of your choice), Sugar, Salt, Baking Soda, Baking Powder & Cardamom. Combine dry and wet, mix until batter is smooth with no large clumps.
Step 4:
For best results, allow the batter to rest for at least 20 minutes. Then preheat a well greased skillet, and using a 1/4 cup measuring cup, scoop batter to form pancakes.
Step 5:
Reduce the heat of your skillet once up to temperature, as to maintain a consistent temperature. Cook first side until bubbles form and mostly pop, then flip. Cook the next side about 1-2 minutes or until golden brown. Repeat.
Step 6:
Serve the pancakes while they’re still warm, and top with your favorites. My go to toppings are Real Maple Syrup (local if possible), Whipped Cream, & Fresh Strawberries.
Hill Lake Farm
Ina Garten’s Buttermilk Pancakes –> But Make it Sourdough
The batter can be made the morning of, or the night before & stores well in the fridge.
NUMBER OF SERVINGS: 16 – 20 Pancakes
PREP TIME:
10 Minutes
COOK TIME:
15 Minutes
TOTAL TIME:
45 Minutes
Equipment Needed:
- Skillet, mixing bowl, and kitchen scale
Ingredients:
- 300g Flour ( all purpose flour or bread flour for night before fermentation – gluten free for day of & sensitive individuals)
- 100g Sourdough Starter (active or discard)
- 50g Granulated Sugar
- 400g Buttermilk (substitute for 1Tbsp + Milk of your choice)
- 2 Eggs (room temperature)
- 4 Tbsp Butter (melted & cooled)
- 2 tsp Vanilla
- 2 tsp Baking Powder (aluminum free)
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 tsp Cardamom
Instructions:
1️⃣ Melt butter in a microwave safe mixing bowl or over the stove in a sauce pan.
2️⃣ To the melted butter add in Vanilla, Buttermilk, Eggs, and last the Sourdough Starter. Mixing thoroughly with a whisk or fork to combine. (Make sure the butter is cooled enough to not scramble the eggs or kill the sourdough starter – butter should warm but not scalding to the touch)
3️⃣ Quick Method: To the wet ingredients add in Sugar, Salt, Baking Powder, Baking Soda & Cardamon. Mix thoroughly to combine before adding the flour last.
Best Method: In a separate bowl combine and mix the dry ingredients: Flour (of your choice), Sugar, Salt, Baking Soda, Baking Powder & Cardamom. Combine dry and wet, mix until batter is smooth with no large clumps.
4️⃣ For best results, allow the batter to rest for at least 20 minutes. Then preheat a well greased skillet, and using a 1/4 cup measuring cup, scoop batter to form pancakes.
5️⃣ Reduce the heat of your skillet once up to temperature, as to maintain a consistent temperature. Cook first side until bubbles form and mostly pop, then flip. Cook the next side about 1-2 minutes or until golden brown. Repeat.
6️⃣ Serve the pancakes while they’re still warm, and top with your favorites. My go to toppings are Real Maple Syrup, Whipped Cream, & Fresh Strawberries.
Tips:
- Batter can be stored in the refrigerator for up to a week in a breathable container, as the batter will rise and expand. A mason jar covered with a coffee filter and rubber band is my favorite method to allow the batter to breath.
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