Sourdough Pancakes

Sourdough Pancakes 🥞✨
Fluffy, tangy, and full of depth—these pancakes turn your sourdough starter into a morning treat that’s slightly crisp on the edges and soft inside.

Ingredients (makes 6–8 pancakes)

• 1 cup sourdough starter (active or discard)

• 1 cup all-purpose flour

• 1 cup milk (dairy or plant-based)

• 1 large egg

• 2 tbsp sugar or maple syrup

• 2 tbsp melted butter or oil

• 1 tsp baking soda

• ½ tsp salt

• ½ tsp vanilla extract (optional)

Instructions

1. Mix wet ingredients:
   In a large bowl, combine sourdough starter, milk, egg, sugar, melted butter, and vanilla.

2. Add dry ingredients:
   Stir in flour, baking soda, and salt until just combined. Don’t overmix—the batter should be slightly lumpy.

3. Rest batter (optional):
   Let the batter sit 5–10 minutes. This helps it rise a bit and develop more tangy flavor.

4. Cook pancakes:
   Heat a lightly greased skillet or griddle over medium heat. Pour about ¼ cup batter per pancake.
   Cook 2–3 minutes per side until bubbles form on top and edges are set, then flip.

5. Serve:
   Stack warm pancakes and top with butter, maple syrup, fresh fruit, or your favorite jam.

Tips

• Use discard: Perfect for sourdough discard—no waste!

• Crispier edges: Cook slightly longer on lower heat.

• Flavor twist: Add cinnamon, nutmeg, or lemon zest for extra zing.

• Make-ahead: Cook pancakes, freeze, and reheat in the toaster or oven.

I can also give a gluten-free sourdough pancake recipe or a banana-sourdough version that’s naturally sweet and extra fluffy.