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Sourdough Pancakes

Sourdough pancakes turns breakfast into a party! Not only is the flavor amazing, but the rising bubbles of the active sourdough starter also make these pancakes incredibly fluffy.
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Prep Time:1 day 30 minutes
Course: Breakfast
Cuisine: American
Keyword: pancakes, sourdough, sourdough pancakes

Equipment

  • Nonstick skillet

Ingredients

The night before

  • 1 cup sourdough starter
  • 2 ½ cups flour
  • 2 cups warm water

The next morning

  • ½ tsp baking soda
  • 1 tsp salt
  • 1 Tbs sugar
  • 2 Tbs oil canola oil or olive oil
  • 2 eggs yolks and whites seperated

Instructions

The night before

  • Take 1 cup of active sourdough starter and add the flour and warm water into a big bowl. Mix to combine, and cover with foil or plastic wrap and let it sit in a warm spot overnight. I like putting mine under the microwave light, as the light gives off the slightest and perfect amount of warmth. (remember to feed your starter again!)

The next morning

  • The next morning, take out 1 cup of the mixture and discard it.
  • Add to the batter the baking soda, salt, sugar, oil. Seperate the egg yolks and egg whites, add the egg yolks to the batter.
  • Whip the egg whites in a separate bowl until no longer translucent, and they will start to have bubbles, and can hold their shape a bit. Then add the egg whites to the batter, folding them gently.
  • Let the batter sit for 30 minutes before cooking cook with oil or butter in a hot skillet, then top with your favorite pancake toppings!

Notes

I like these pancakes with syrup. They already have so much flavor, but they can be enhanced with syrup, berry syrup, powdered sugar, or your favorite topping!