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