These days, I opt for sourdough kefir pancakes as I always have these 2 ingredients on hand. I love these chewy, moist pancakes.  Whenever I don’t feel like making bread and need to use starter discards, I’ll make these pancakes. It has a chewier body and texture like a swedish pancake, a little more dense than a regular pancake with an interesting mouthfeel and complex taste.  Regular pancakes to me feel and taste flat. These pancakes taste just like the buttermilk pancakes but have less fat due to the kefir substitution.  Due to the health benefits of both the sourdough and the kefir, these pancakes are good for your digestive tract and have a positive effect on body function!  It requires overnight preparation.  If you do not have kefir, you can substitute this recipe with buttermilk or regular milk.

Tips for making sourdough kefir pancakes.

Equipment.

The pancake batter can be made entirely by hand. Pancakes cook better in a non-stick pan over medium heat.

Pancake batter.

Because I like to maximize the nutritional benefit of both the sourdough and kefir, I like allowing time for the sourdough to break down the flour.  As a result, this sourdough kefir pancake recipe requires an overnight resting period.

Cooking the sourdough kefir pancakes.

This sourdough, kefir pancake recipe does have a little oil / butter in the recipe.  However, it is best to initially spray or coat the skillet with a thin layer of oil or butter.  I wipe the excess fat off with a paper towel.  See Cooking Golden Pancakes in my Tips and Tricks section.

Unlike regular pancake batter, sourdough pancake batter will have a lot of bubbles when cooking. 

Pancakes are ready to flip when half the height of the pancake is cooked and some of the bubbles on the surface remain open.  Use a rubber spatula and gently slide it under the pancake until the entire pancake is released from the pan and then flip it.