Fluffy Sourdough Pancakes
Tall, tender sourdough pancakes with golden edges and a gentle tang — a perfect way to use active starter or discard.
Ingredients
Wet Ingredients
- 1 cup active sourdough starter or discard 240 g, well-stirred
- 1 cup buttermilk or whole milk
- 1 large egg
- 2 tbsp unsalted butter melted and slightly cooled
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour 120 g, spooned and leveled
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
Instructions
- In a large bowl, whisk together the sourdough starter, buttermilk, egg, melted butter, and vanilla until smooth.
- In a separate bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet and stir just until combined — a few lumps are fine. Let the batter rest for 5 to 10 minutes; it will puff and bubble.
- Heat a griddle or nonstick skillet over medium heat (about 350°F) and lightly grease with butter or oil.
- Pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, 2 to 3 minutes. Flip and cook 1 to 2 minutes more until golden.
- Serve warm with butter and maple syrup, or your favorite toppings.
Notes
For the tallest pancakes, do not overmix and let the batter rest before cooking. Discard straight from the fridge works well; bring it to room temperature for a milder tang.
Tried this recipe?Let us know how it was!