1. In a large bowl whisk sourdough starter, milk, melted butter, and eggs until smooth.

2. In another bowl combine flour, sugar, baking soda, salt, and cinnamon if using.

3. Gently fold dry ingredients into wet until just combined; batter should be thick but pourable.

4. Let batter rest for 10 minutes while preheating a griddle to medium heat and greasing lightly.

5. Pour 1/4 cup batter per pancake onto the griddle; cook 2–3 minutes until bubbles form and edges set.

6. Flip and cook 1–2 minutes more until golden brown; keep warm in a 200°F oven.

7. In a saucepan combine cranberries, orange juice, water, maple syrup, sugar, and cinnamon.

8. Simmer over medium heat, stirring occasionally, until berries burst and sauce thickens, about 8–10 minutes.

9. Stir in orange zest and remove from heat; keep sauce warm.

10. To serve, stack 3–4 pancakes per plate and spoon cranberry sauce between layers and on top.

11. Drizzle extra maple syrup and garnish with whipped cream, fresh cranberries, pecans, or powdered sugar.