Fluffy sourdough pancakes 🥞
Fluffy, tangy, and perfect for weekend mornings.
There’s something special about pancakes on a slow morning, especially when they’re made with active sourdough starter. These ones come out golden, fluffy, and just the right amount of tangy. If you’ve only got discard on hand, you can still make a version of this recipe. They’ll be slightly less fluffy but still delicious — and we’ve got a separate recipe made just for that.
Feeds 3 to 4 people.
Ingredients:
- 2 cups active, bubbly sourdough starter
- 2 large eggs
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp sugar (adjust to taste — this keeps it balanced, not sweet)
- 2 tbsp sunflower oil (or any neutral oil)
- Butter & warm maple syrup, to serve
Method:
- Mix it up:
In a large bowl, whisk together all ingredients until smooth and well combined. Don’t overmix — just enough to bring it together. - Heat your pan:
Preheat a non-stick pan or griddle over medium heat. Lightly grease with a bit of sunflower oil or butter. - Cook the pancakes:
Pour ¼ cup of batter for each pancake. Cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden and fluffy. - Serve hot:
Stack them high and serve with butter and warm maple syrup. Add fruit, yogurt, or nut butter if you like — they’re super versatile.
🔁 Tips:
- Want extra lift? Let the batter rest for 10–15 minutes before cooking.
- These work well with add-ins like blueberries, banana slices, or even a pinch of cinnamon.
