🥞 Sourdough Pancakes
Fluffy, slightly tangy pancakes made with sourdough starter — perfect for using up discard and adding rich flavor to breakfast.
🛒 Ingredients (Makes 8–10 pancakes)
- 1 cup sourdough starter (active or discard)
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 large egg
- 2 tbsp melted butter or oil
- ¾–1 cup milk (adjust for thickness)
- 1 tsp vanilla extract (optional)
🔥 Instructions
1️⃣ Mix wet ingredients
- In a bowl, whisk sourdough starter, egg, melted butter, milk, and vanilla.
2️⃣ Add dry ingredients
- Stir in flour, sugar, salt, and baking soda.
- Mix gently until just combined (don’t overmix).
- Adjust milk for a thick but pourable batter.
3️⃣ Heat skillet
- Preheat a non-stick skillet or griddle over medium heat.
- Lightly grease with butter or oil.
4️⃣ Cook pancakes
- Pour about ¼ cup batter per pancake.
- Cook until bubbles form on top (2–3 minutes).
- Flip and cook another 1–2 minutes until golden brown.
5️⃣ Serve
- Serve warm with butter, maple syrup, fresh fruit, or whipped cream.
🌿 Tips & Variations
- For extra fluffy pancakes, let batter rest 5–10 minutes before cooking.
- Add blueberries, chocolate chips, or sliced bananas to the batter.
- For overnight pancakes: mix starter, flour, and milk the night before; add remaining ingredients in the morning.
- Make them savory by skipping sugar and vanilla, and adding herbs or cheese.
If you’d like, I can also give you:
- Overnight fermented sourdough pancakes
- Crispy sourdough discard pancakes
- Savory sourdough pancakes with cheese and herbs
Which version would you like? 🥞
