Please enjoy these fluffy, golden sourdough pancakes. You can use discarded sourdough starter or active starter in this recipe. Homemade sourdough pancakes are absolutely delicious, and more nutritious than boxed pancake mix!
Sourdough pancakes, sourdough starter pancakes
Large mixing bowl
Skillet or griddle
all purpose flour
milk of choice, such as oat milk, almond milk, coconut milk, hemp milk, or cows milk
egg (or 2 medium)
melted coconut oil (sub with butter or olive oil)
In a large mixing bowl, mix together the wet ingredients first (sourdough starter, milk, egg, vanilla, and melted coconut oil (or butter/olive oil)
Add the dry ingredients (flour, sugar, baking soda and powder, salt and cinnamon) and mix until just combined. Do not over mix.
Refrigerate batter until ready to use if you are going to wait longer than a few hours until you cook the pancakes.
Before you cook your pancakes, preheat your oven to 200 degree Fahrenheit if you want to keep them warm until serving.
Next, heat a skillet or griddle over medium heat on the stove. Once the pan is hot, add a pad of butter or oil to the pan.
Pour or ladle pancake batter into the pan. Use the back of a spoon or gently swirl the pan to help the batter spread into an even circle.
Allow the pancake(s) to cook until the bubbles rise to the surface and the bottom becomes golden brown (about 2 to 4 minutes) until you flip them.
Once the pancake(s) is flipped, cook on the remaining side until golden brown.
Remove the pancake(s) from the pan and place on an oven safe plate and keep in the warming oven until ready to serve.
Before cooking another pancake, wipe out the pan and add a fresh pad of butter or oil in between pancakes.
*This recipe makes about 6 large sourdough pancakes, or 8-10 small/medium cakes.