Fluffy Sourdough Pancakes
These Fluffy Sourdough Pancakes utilize active sourdough starter to produce light, airy pancakes with a crisp, coconut oil-fried crust. Reacting with a bit of baking soda for an instant rise, this simple batter fries up in a hot cast-iron skillet for a cozy breakfast stack that pairs perfectly with warm butter and maple syrup.
ADVERTISEMENT
Fluffy Sourdough Pancakes
Ingredients:
| Ingredient | Quantity |
| Active sourdough starter | 2 cups |
| Eggs | 2 |
| Coconut oil, melted | 1/4 cup |
| Honey | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Baking soda | 1 teaspoon |
| Coconut oil | for frying |
Step-By-Step Directions:
-
Mix base batter: In a large mixing bowl, whisk together the active sourdough starter, eggs, melted coconut oil, honey, and salt until smooth.
-
Add baking soda: Stir in the baking soda gently into the wet mixture and let it foam up and expand.
-
Preheat skillet: Heat 1 tablespoon of coconut oil in a heavy cast-iron skillet over medium heat until sizzling hot.
-
Pour batter: Pour 1/2 cup of the foamy batter into the skillet, then immediately reduce the heat to medium-low so the thick pancake cooks through without scorching.
-
Flip: Cook for 2 to 3 minutes until the top is set and bubbly, then confidently flip the pancake over with a wide spatula.
-
Finish cooking: Cook the second side for 30 seconds to 1 minute until cooked through and golden brown, then transfer to a warm plate and repeat with the remaining batter.
-
Serve: Serve hot with butter, maple syrup, fresh fruit, or whipped cream.
