Homemade Sourdough Pancakes – Super Soft and Fluffy!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, and water can be used to reduce costs.

In a large mixing bowl, add buttermilk and warm water (about 110 to 115 degrees Fahrenheit).

Add 100 grams (half a cup) of active fluffy sourdough starter to the bowl.

Crack in one large egg (preferably room temperature).

Add light olive oil (or canola/vegetable oil), sugar, salt, and instant yeast.

Whisk the mixture until well combined.

Add flour one cup at a time, whisking to incorporate with each addition until the batter is fairly smooth.

Cover the batter with plastic wrap and let it rise at room temperature for about one and a half to two hours, or until doubled in volume.

Set a large nonstick skillet over medium heat and generously oil the pan.

Spoon the batter into the hot pan using a trigger release ice cream scoop for portioning.

Saute for about one to one and a half minutes per side, flipping when bubbles pop on the surface.

Once puffed and golden brown on both sides, transfer pancakes to a serving platter or wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens