🥞 Sourdough Pancakes (Better Than the Original!)
Ingredients
Dry ingredients
- 1 cup (200 g) all-purpose flour
- 3 tablespoons (40 g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
Wet ingredients
- 1 cup (240 g) sourdough starter (discard or active)
- ¾ cup (180 ml) milk (or buttermilk for extra softness)
- 1 large egg
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract (optional)
Instructions
- Mix dry ingredients
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. - Mix wet ingredients
In another bowl, whisk the sourdough starter, milk, egg, melted butter, and vanilla until smooth. - Combine
Pour the wet mixture into the dry ingredients.
Gently mix just until combined — do not overmix (small lumps are fine). - Rest the batter (important!)
Let the batter rest for 10–15 minutes. This makes the pancakes extra fluffy. - Cook
Heat a non-stick pan or skillet over medium heat and lightly grease it.
Pour about ¼ cup batter per pancake. - Flip
Cook until bubbles form on the surface (about 2 minutes), flip, and cook another 1–2 minutes until golden.
Serve With
- Honey or maple syrup 🍯
- Fresh fruits 🍓🍌
- Butter or yogurt
- Chocolate chips or nuts mixed into the batter
Tips
- If your starter is very thick, add 1–2 tablespoons more milk
- For extra tangy flavor, let the batter rest overnight in the fridge
- These freeze beautifully for quick breakfasts
Must express something to keep getting my recipes…
💬 Thank you! 😊