Fluffy Sourdough Pancakes — Better Than the Original
Oh my God, these pancakes taste a thousand times better than regular ones! I’m absolutely in love — never missing carbs again!
Ingredients:
1 cup (200 g) all-purpose flour
3 tablespoons (40 g) granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon fine sea salt
1 cup (240 g) active sourdough starter (fed or discard)
1 cup (240 ml) milk (or buttermilk for extra tang)
1 large egg
2 tablespoons melted butter or neutral oil
1 teaspoon vanilla extract (optional)
Instructions:
1. Mix the dry ingredients:
In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
2. Add the wet ingredients:
In another bowl, combine the sourdough starter, milk, egg, melted butter, and vanilla. Whisk until smooth.
3. Combine and rest:
Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix—some small lumps are fine. Let the batter rest for 10–15 minutes to activate the leavening.
4. Cook the pancakes:
Heat a lightly buttered skillet or griddle over medium heat. Pour about ¼ cup of batter for each pancake.
Cook until bubbles form on the surface and the edges look set, about 2–3 minutes, then flip and cook another 1–2 minutes until golden brown.
5. Serve and enjoy:
Stack the pancakes high and serve warm with butter, maple syrup, or fresh fruit.
