Sourdough Pancakes

These Sourdough Pancakes are a fantastic way to use your active starter, resulting in a breakfast that is uniquely tangy and incredibly fluffy. The magic happens in the final step of the batter prep: when the baking soda hits the acidic sourdough starter, it creates a chemical reaction that makes the mixture foam up, ensuring a light, airy texture that standard pancakes just can’t match.

Fluffy Sourdough Pancakes

Ingredients:

How to Make Sourdough Pancakes:

Step 1: Whisk the Base: In a large mixing bowl, combine the sourdough starter, eggs, melted coconut oil, honey, and salt. Whisk until the mixture is smooth and well-incorporated.

Step 2: The “Foam” Step: Add the baking soda last. Stir it in gently and watch as the batter begins to foam and expand—this is the secret to that cloud-like fluffiness!

Step 3: Prep the Skillet Preheat a tablespoon of coconut oil in a cast-iron skillet over medium heat. Once the oil is hot enough to sizzle, pour 1/2 cup of batter onto the skillet.

Step 4: The Controlled Cook: Immediately turn the heat down to medium-low. This allows the thick batter to cook all the way through without burning the bottom. Follow the “flip only once” rule! Wait until the top is covered in bubbles and the edges look set (about 2/3 minutes).

Step 5: The Flip: Flip the pancake and cook the second side for another 30 seconds to 1 minute, or until it is cooked through and golden brown.

Step 6: Serve: Set the finished pancakes aside and repeat with the remaining batter. Serve warm with butter, maple syrup, or fresh fruit.