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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
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These fluffy and delicious sourdough pancakes are a perfect way to use up leftover sourdough starter. They have a delightful tang and are sure to become a breakfast favorite!
Ingredients
Directions
In a large mixing bowl, combine the active sourdough starter, milk, egg, and melted butter. Whisk together until smooth.
In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, salt, and sugar (if using).
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to over-mix; a few lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown. Remove from the skillet and keep warm while you cook the remaining batter.
Conclusion
Tips:Serve with maple syrup, fresh fruits, or yogurt for a delicious breakfast. You can also add blueberries, chocolate chips, or nuts to the batter for extra flavor and texture.Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in the toaster or microwave before serving.Enjoy your fluffy sourdough pancakes!
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