🛒 Ingredients
- 1 cup active sourdough starter (fed or discard, room temperature)
- 1 cup all-purpose flour
- 1 tbsp sugar (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ¾ cup milk (adjust if needed)
- 2 tbsp melted butter or oil
- ½ tsp vanilla extract (optional)
👨🍳 Step-by-Step Instructions
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 2: Mix Wet Ingredients
In another bowl, whisk the sourdough starter, egg, milk, melted butter, and vanilla until smooth.
Step 3: Combine
Slowly pour the wet mixture into the dry ingredients.
Gently mix until just combined.
Do NOT overmix — small lumps are fine.
Step 4: Adjust Consistency
The batter should be thick but pourable.
If too thick, add 1–2 tablespoons milk.
If too thin, add 1 tablespoon flour.
Step 5: Preheat Pan
Heat a non-stick pan or griddle over medium heat.
Lightly grease with butter or oil.
Step 6: Cook Pancakes
Pour about ¼ cup batter for each pancake.
Cook for 2–3 minutes until bubbles form on top.
Flip and cook another 1–2 minutes until golden brown.
Step 7: Serve
Stack warm pancakes and top with:
- Butter
- Maple syrup
- Fresh berries
- Honey
- Chocolate chips
🔥 Pro Tips for Extra Fluffiness
- Let batter rest for 5–10 minutes before cooking.
- Use medium heat (too high will burn outside).
- Don’t press pancakes after flipping.
