Sourdough Pancakes

These pancakes almost immediately became my family's favorite. They're soft, fluffy, and full of flavor - in short, the perfect pancake.

4.86 from 7 votes

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 5

Cook Time: 10

Rest Time: 30

Total Time: 45

Servings: pancakes

Calories: 98kcal

Author: Michelle

Add flour, sugar, baking powder, baking soda, and salt to a bowl. Whisk to distribute.
2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt
Add sourdough starter, milk, eggs, and oil. Whisk to combine thoroughly.
1 cup sourdough starter, 1 3/4 cups milk, 2 eggs, 2 tablespoons oil
Let batter rest at room temperature for 30 minutes.
Heat pancake griddle to 325 degrees.
Add batter to griddle once hot in quarter cup increments.
Once bubbles form and pop, flip pancakes. Cook another 90 seconds to two minutes, then remove.
Repeat with the rest of the batter, and serve immediately.

I have a ceramic griddle that nothing sticks to. Ever. I do not need to grease my griddle, but if your griddle does not have everything slide off like this, get a new ceramic griddle. Just kidding, mostly - make sure you grease your griddle as needed.
We like these pancakes just as they are, but you could also add chocolate chips or blueberries to the batter to make them extra special.
Store leftovers tightly sealed in a container in the fridge for two to three days. To serve, pop them in a toaster until warmed.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.