Leah’s Easy Sourdough Pancakes
This is a no-waiting sourdough pancake recipe that I make when I’m craving sourdough pancakes but don’t have any buttermilk in the house and don’t want to add sugar and a lot of ingredients. Though not traditional, this recipe can be a healthier alternative to other sourdough pancake recipes.
Yields 2-3 large pancakes (a nice, LARGE single serving)
- ½ cup unfed sourdough starter, straight from the refrigerator. Recently fed will also work.
- 1 heaping tablespoon flour of any kind (OPTIONAL for fluffier pancakes. I use some Bob’s Red Mill whole wheat pastry flour)
- 1 large egg
- 1 tablespoon butter
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- Dash cinnamon
- 1/8 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- If using additional flour for fluffier pancakes, combine it with the starter in a small bowl. Whisk in the egg.
- Melt the butter in a skillet over medium to medium-high heat and swirl it around to coat the pan. Pour the remaining oil into the sourdough-egg mixture, leaving enough in the pan so your pancake won’t stick to it. (I use a ceramic non-stick pan so I just melt about a teaspoon of butter and add it directly to my sourdough-egg mixture instead of coating the pan. I also use only medium heat.)
- Add the remaining ingredients to the sourdough-egg mixture and mix. Wait a couple minutes for the mixture to puff up a bit. You’ll probably see some bubbles.
- Pour approximately 1/3 to ½ of the batter (depending on size pan you’re using) into your hot pan. Flip after bubbles have formed on pancake. Remove from the pan once pancake is golden-brown.
- Grease pan and repeat for remaining batter.
- Top as desired and enjoy. (My favorite way to enjoy these is with some real maple syrup and slice banana.)