Fluffy Sourdough Pancakes Recipe

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.

Grab a large bowl and add 1.5 cups (240 grams) of all-purpose flour.

Add 2 tablespoons of sugar, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, and 0.75 teaspoons of salt to the flour and mix with a whisk until combined.

Set the dry ingredients aside and grab a medium bowl for the wet ingredients.

Pour off any liquid from the sourdough starter and add 1 cup (240 grams) of sourdough starter to the bowl.

Add 0.25 cup (56 grams) of melted butter, 1 cup of milk, and 2 large eggs to the sourdough starter and stir until combined.

If desired, add 1 teaspoon of vanilla extract for extra flavor.

Pour the wet ingredients into the dry ingredients and stir gently to combine, leaving the batter lumpy.

Heat a skillet or griddle over medium heat and add butter to coat the surface.

Using about a third of a cup of batter, pour it onto the skillet for each pancake.

Cook for about 3-4 minutes or until bubbles appear on the surface, then flip and cook for 1-2 minutes on the other side until golden brown.

Repeat with remaining batter, adding more butter to the skillet as needed, and keep pancakes warm in an oven set to 175°F if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens