Light, soft, and flavorful pancakes that use up your extra starter!
This recipe is very versatile, and it's a great way to use up a large buildup of starter. The quantities for many of the ingredients are a guideline--if you want to sneak more protein in, you can add as many as five eggs. If you don't have milk, you can substitute yogurt or kefir, or even cream or sour cream. Use whatever oil you prefer, though I recommend avoiding processed seed oils ("vegetable" oils) and using cold-pressed olive oil, melted coconut oil, or even melted butter or ghee. If you want them sweeter, add a little extra maple syrup or honey. You get the idea. They're totally adjustable to your tastes! Just avoid changing the quantity of the baking soda or starter.
So fluffy, and they taste like sourdough!
This recipe doesn't call for flour outside of the already-fermented sourdough starter, which means this is a true sourdough recipe. There's no fermenting time, so the recipe comes together in a matter of minutes, just like any pancake recipe!
The acids in the sourdough starter react with the alkaline baking soda and create a foamy batter, which is how these pancakes are so fluffy. Work quickly so that the foam doesn't have time to settle.
2 cups starter
3 tablespoons honey or maple syrup
2 tablespoons olive oil or melted coconut oil
1 teaspoon baking soda
2-4 tablespoons of milk, yogurt, or kefir
Directions should always be short and to the point.
Mix all ingredients in a large bowl and whisk to combine.
Drop the batter onto a medium-hot skillet or griddle and flip when the bottom has browned and the top is bubbly.
Serve immediately with butter and maple syrup.
Other serving suggestions: top with berries, whipped cream, almond butter, chocolate chips, nuts, or any of your favorite toppings! This batch keeps well in a sealed container or bag in the refrigerator for 5 days, or in the freezer for 2 months. If you try this recipe, leave comments below!