Easy Fluffy Sourdough Pancakes
Start your day with a stack of golden, fluffy pancakes made with sourdough starter for a delightful twist on a classic breakfast favorite.
Ingredients
Dry Ingredients
- 2 cups flour provides structure
- 4 tsp baking powder aids in leavening
- 1 tsp baking soda helps with rise
- 1 tsp salt enhances flavor
Wet Ingredients
- 1 cup sourdough starter/discard adds moisture and flavor
- 1.5 cups milk contributes moisture
- 2 tbsp honey adds sweetness
- 1 large egg binds ingredients together
- 2 tbsp coconut oil adds richness
- 1 tsp vanilla optional, for flavor
- dash cinnamon optional, for warmth
Instructions
Preparation
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well blended.
- In another bowl, mix the sourdough starter, milk, honey, egg, coconut oil, and vanilla (if using). Stir this mixture well to combine all the wet ingredients smoothly.
- Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or whisk to gently mix the batter until no dry flour remains, it’s perfectly fine if there are some lumps.
- Let the batter sit for a few minutes to allow the flour to hydrate fully.
- Preheat your griddle or skillet over medium heat to prepare for cooking.
Cooking
- Lightly grease the griddle or skillet with oil or butter. Use a ladle to pour portions of the batter onto the cooking surface.
- Watch for bubbles forming on the surface; this indicates that it’s ready to flip.
- When bubbles appear and the edges look set, use a spatula to flip the pancakes. Cook for another minute or until they are golden brown and cooked through.
Notes
These pancakes are great served with fresh fruit or a drizzle of syrup. Store leftovers covered at room temperature for a few hours or refrigerate for up to three days. They also freeze well for up to two months.