Description
Wake up to the perfect breakfast with these tangy sourdough pancakes! Our fluffy recipe uses active starter for a delicious depth of flavor and airy texture that will become your weekend favorite. Ready in just 30 minutes!
Ingredients
Scale
- 1 cup active sourdough starter
- 1 cup milk (whole or 2%)
- 1 large egg, beaten
- 1 tablespoon vegetable oil
- 1 ¼ cups all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- Cooking spray or butter for pan
Instructions
- In large bowl, combine sourdough starter, milk, egg and oil. Whisk until smooth.
- In separate bowl, mix flour, sugar, baking powder, baking soda and salt.
- Gently fold dry ingredients into wet mixture until just combined (some lumps are okay).
- Heat non-stick skillet over medium heat and lightly grease with cooking spray.
- Pour ¼ cup portions of batter onto skillet. Cook 2-3 minutes until bubbles form on surface.
- Flip pancakes and cook 1-2 minutes until golden brown. Repeat with remaining batter.
- Serve immediately with maple syrup and fresh berries.
Notes
Tips: For extra-fluffy pancakes, let batter rest 10 minutes before cooking. Substitutions: Use almond milk for dairy-free. Replace egg with ¼ cup applesauce for vegan version. Storage: Keep leftovers in airtight container for 3 days or freeze for 1 month.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: B
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 248
- Sugar: 6g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 48mg
Keywords: sourdough pancakes, breakfast, brunch, fluffy pancakes