Sourdough Pancakes
These fluffy sourdough pancakes use active starter, eggs, honey, coconut oil, salt, and baking soda. They cook up tender in the center with golden edges and make an easy weekend breakfast.
Ingredients
- 2 cups active sourdough starter
- 2 eggs
- 1/4 cup coconut oil melted
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- coconut oil for frying
Instructions
- In a large mixing bowl, stir together the active sourdough starter, eggs, melted coconut oil, honey, and salt until evenly combined.
- Heat a cast-iron skillet or heavy frying pan over medium heat with a little coconut oil. Let the pan get hot before adding the baking soda to the batter.
- Sprinkle the baking soda over the batter and stir just until combined. The batter should become bubbly or foamy. Cook the pancakes soon after mixing in the baking soda.
- Pour about 1/2 cup batter into the hot skillet for a large pancake, or use about 1/4 cup for smaller pancakes. Cook until bubbles form and pop across the surface and the edges begin to look set, about 2 to 3 minutes.
- Slide a thin spatula under the pancake and flip. Cook the second side for 30 seconds to 1 minute, or until golden and cooked through. Lower the heat if the outside is browning too quickly.
- Transfer to a plate and repeat with the remaining batter, adding more coconut oil to the skillet as needed. Serve warm with butter, maple syrup, fruit, whipped cream, or your favorite toppings.
Notes
Starter: Use an active sourdough starter that has been fed and is visibly bubbly before mixing the batter.
Heat: Start over medium heat, then lower to medium-low if the pancakes are browning before the centers cook through.
Mix-ins: Sprinkle blueberries or chocolate chips onto the uncooked side of each pancake rather than stirring them through the whole bowl.