Ingredients
Scale
- 1 cup sourdough starter (240g, preferably fed but discard works too!)
- 1 cup all-purpose flour (120g; whole wheat works if you like heartier pancakes)
- 1 cup milk (240 ml; adjust for your preferred batter consistency)
- 1 large egg
- 2 tablespoons sugar (optional, but adds a hint of sweetness)
- 2 tablespoons melted butter (plus extra for greasing your skillet)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Whisk it all together: In a medium-sized bowl, stir together the sourdough starter, milk, melted butter, and egg. Once it’s smooth, add the baking powder, baking soda, sugar (if using), salt, and flour. Stir until just combined—it’s okay if a few lumps remain. (Overmixing is the enemy of fluffy pancakes!)
- Let the batter rest: Give the batter about 10-15 minutes to chill out. This resting period allows the gluten to relax and helps those sourdough-powered bubbles work their magic.
- Heat up the skillet: Place your pan over medium heat and grease lightly with butter. The pan should be hot but not too hot—test with a droplet of batter; it should sizzle gently.
- Cook the pancakes: Scoop 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes, or until bubbles appear in the batter and the edges look set. Flip gently (using a thin spatula works best) and cook for another 1-2 minutes on the other side.
- Repeat and stack: Keep those pancakes coming until all your batter is used up. Stack them high, top them off, and dig in.
Notes
Kitchen Tools
- A mixing bowl
- A non-stick skillet or cast iron pan for optimal pancake flipping
- A sturdy spatula (because torn pancakes are sad)
- A whisk or fork
- A measuring cup or ladle for portioning batter
- Prep Time: 5
- Cook Time: 20
Nutrition
- Serving Size: Per Pancake
- Calories: 90-120
- Sugar: 3-4g
- Sodium: 100-150mg
- Fat: 3-4g
- Saturated Fat: 1g
- Carbohydrates: 15-18g
- Fiber: 0.5-1g
- Protein: 3-4g
- Cholesterol: 20-30mg