Print

Quick & Easy Sourdough Pancakes

Quick and Easy Sourdough Pancakes

Light, fluffy, golden, and delicious sourdough pancakes that are quick and easy to make.

Ingredients

Scale

2 cups unbleached, all-purpose flour

2 Tbsp. baking powder

1/8 tsp. salt

2 Tbsp. granulated sugar

1 1/2 cups milk

1 tsp. vanilla extract

2 eggs

4 Tbsp. melted butter

1 1/2 cups active sourdough starter

Instructions

Step One:

Stir together the dry ingredients (flour, baking powder, sugar, and salt).

Step Two:

Add the liquid ingredients (milk, vanilla, eggs, and melted butter) into the bowl that has the dry ingredients. Mix well with a large spoon or a spatula.

Step Three:

Stir in the 1 1/2 cups active sourdough starter to the pancake batter. Make sure that all of the batter is evenly mixed. Let the batter sit for at least 5 minutes (the longer it sits, the better the flavor).

Step Four:

While the sourdough pancake batter is sitting, preheat the griddle to 325* Fahrenheit OR a large pan on the stove to medium heat.

Step Five:

Pour the pancake batter onto the preheated griddle or pan by the 1/3 cup. I do this by using a dry 1/3 cup measuring cup to scoop and place the batter on the pan. This helps to create a uniform set of sourdough pancakes.

Step Six:

After 2-3 minutes, look at the edges of the pancakes. If they are beginning to look dry and the bubble holes are holding their shape, the pancakes are ready to flip. Cook for an additional 2-3 minutes on this side.

Step Seven:

Repeat the process until all of the sourdough pancake batter is used up. Enjoy!

Notes

-Use a large spoon or a spatula to stir the dough – not a whisk! The batter/flour likes to get clumped up inside of the whisk.

-Resist the urge to flatten the pancake down with the spatula. This reduces the fluffiness of the pancake.

-Be careful when flipping the pancakes over. The batter will splatter all over if you flip pancakes too quickly!

-Make sure to give the pancakes enough time to cook or else the middle of the pancake will be raw dough.