Description
The most light and fluffy sourdough pancakes recipe.
Ingredients
- 2 cups flour
- 1 cup sourdough starter/discard
- 4 tsp baking powder
- 1 tsp baking soda
- 2 tbsp honey
- 1 tsp salt
- 1 1/2 cups milk
- 1 large egg
- 2 tbsp coconut oil
- 1 tsp vanilla (optional)
- Dash cinnamon (optional)
Instructions
-
Preheat your cast iron skillet or griddle.
-
Mix milk, eggs, sourdough starter, honey, vanilla, and coconut oil in a bowl.
-
Add flour, salt, baking powder, baking soda, and dash of cinnamon, and mix until combined.
-
Pour 1/3 cup batter onto a hot griddle or cast iron skillet. Let it cook until you see nice big bubbles, and then flip. Leave them for another minute or so until it is cooked through.
-
Top with butter and syrup, or the way we like it—with peanut butter and syrup!
-
Jazz them up with blueberries or chocolate chips! They are such good pancakes!
Notes
-
Use a well-heated cast iron skillet or griddle for best results.
-
You can substitute coconut oil with melted butter or another oil of choice.
-
Sourdough discard works perfectly in this recipe, giving the pancakes a slight tangy flavor.
-
If you prefer thinner pancakes, add a little extra milk.
-
Store leftovers in an airtight container and reheat in a toaster or skillet.
Nutrition
- Serving Size: 2 pancakes
- Calories: 129
- Sugar: 4g
- Sodium: 381mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 0.6g
- Trans Fat: 0.001g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg