Sourdough Pancakes -aka the fluffiest pancakes ever!
These sourdough pancakes use a blender batter and fed sourdough starter for a fluffy, lightly tangy stack that cooks up golden and light. They come together in 20 minutes and are a satisfying way to use up active starter.
Ingredients
- 2 eggs
- 1 ½ to 2 cups milk use full amount for thinner pancakes, less for thicker pancakes
- 1 cup fed sourdough starter
- 3 tbsp butter melted
- 2 cups flour
- 2 tbsp sugar
- 5 tsp baking powder
- 1/4 tsp salt
- optional add-ins: mini chocolate chips or blueberries
Instructions
- Heat a griddle over very low medium heat. Pancakes cook best over low heat.
- Place all ingredients (except optional ones) in a blender in the order listed.
- Start on low then turn up to high. Blend until smooth and frothy.
- Spray griddle with oil.
- Pour pancake batter onto the griddle then sprinkle blueberries or mini chocolate chips on top.
- Flip the pancakes when the first side is golden brown. You’ll tell it’s ready for flipping when it loosens itself from the pan.
- Cook the other side until golden brown as well. The second side never seems to get quite as golden though!
Notes
Check out the tips in this post for secret tricks on how to make the best pancakes!
Nutrition
Calories: 240kcal
Servings: 10 -12 medium sized pancakes
Calories: 240kcal
