Directions
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together:
Flour
Sugar
Baking powder
Baking soda
Salt
Set aside.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together:
Sourdough starter
Milk
Egg
Melted butter (slightly cooled)
Vanilla extract
Step 3: Combine
Add the dry ingredients to the wet mixture.
Gently stir with a spatula until just combined — a few small lumps are okay.
(Overmixing makes pancakes tough.)
If time allows, let the batter rest for 15–30 minutes. This helps the gluten relax and the batter become fluffier.
Step 4: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat.
Lightly grease with butter or oil.
Pour about ¼ cup of batter per pancake onto the skillet.
Cook until bubbles form on the surface and the edges look set (about 2 minutes).
Flip and cook the other side for another 1–2 minutes, until golden brown.
Step 5: Serve Warm
Stack the pancakes and serve immediately with your favorite toppings:
Coconut flakes • Sliced bananas • Berries • Maple syrup • Butter
Tips & Variations
For extra tang: Let the mixed batter rest overnight in the fridge. The sourdough flavor will deepen!
For fluffier pancakes: Separate the egg — whip the egg white to soft peaks and fold it into the batter right before cooking.
Dairy-free: Substitute oat milk or almond milk and oil instead of butter.
Add-ins: Mix in blueberries, chocolate chips, or chopped nuts before cooking.
Make-ahead: Pancakes freeze beautifully! Let them cool, then stack with parchment between each and freeze up to 2 months. Reheat in a toaster or skillet.
