🥞 Sourdough Pancakes
Fluffy pancakes with a subtle tang from sourdough starter — perfect for breakfast or brunch.
🛒 Ingredients (Makes 8–10 pancakes)
- 1 cup sourdough starter (discard or active)
- 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 batter consistency)
- 1 tsp vanilla extract (optional)
🔥 Instructions
1️⃣ Mix wet ingredients
- In a large bowl, whisk sourdough starter, egg, melted butter, milk, and vanilla.
2️⃣ Combine dry ingredients
- In another bowl, mix flour, sugar, baking soda, and salt.
3️⃣ Make batter
- Stir dry ingredients into wet until just combined. Batter should be thick but pourable. Do not overmix.
4️⃣ Cook pancakes
- Heat a non-stick skillet or griddle over medium heat.
- Lightly grease with butter or oil.
- Pour ¼ cup batter per pancake.
- Cook 2–3 minutes until bubbles form, then flip and cook 1–2 minutes until golden.
5️⃣ Serve
- Serve warm with maple syrup, fresh fruit, or yogurt.
🌿 Tips & Variations
- Let batter rest 5–10 minutes for fluffier pancakes.
- Add blueberries, chocolate chips, or sliced bananas.
- For a lighter version, substitute part of the milk with sparkling water.
- For savory pancakes, skip sugar and add herbs or cheese.
I can also provide:
- Overnight sourdough pancakes
- Savory herb sourdough pancakes
- Gluten-free sourdough pancake recipe
Do you want one of these variations?
