Description
These Fluffy Sourdough Pancakes offer a delightful twist on traditional pancakes by incorporating a tangy sourdough starter, resulting in a light, airy texture with a subtle sour flavor. Enhanced with coconut oil and honey, these pancakes are both flavorful and moist, perfect for a comforting breakfast or brunch.
Ingredients
Scale
Wet Ingredients
- 2 cups active sourdough starter
- 2 eggs
- ¼ cup coconut oil, melted
- 2 tablespoons honey
Dry Ingredients
- ½ teaspoon salt
- 1 teaspoon baking soda
For Cooking
- Coconut oil (for frying, about 1 tablespoon)
Instructions
- Mix Base Batter: In a large mixing bowl, combine the active sourdough starter, eggs, melted coconut oil, honey, and salt. Stir thoroughly until the mixture is smooth and uniformly blended.
- Add Baking Soda: Gently stir in the baking soda last. You will observe the starter immediately foam up and expand, which helps create the fluffy texture of the pancakes.
- Preheat Skillet: Heat a heavy cast iron skillet over medium heat and add about a tablespoon of coconut oil. Allow the oil to heat until it is hot enough to produce an immediate sizzle when batter is added.
- Pour & Cook: Pour about ½ cup of the foamy batter onto the hot skillet. Once poured, reduce the heat to medium-low to ensure the pancakes cook through fully without burning the bottom. Remember to flip only once for best results.
- Flip: When the top surface of the pancake shows plenty of bubbles and they stop actively forming (usually after 2 to 3 minutes), use a wide spatula to flip the pancake confidently.
- Finish Cooking: Cook the flipped side for an additional 30 seconds to 1 minute or until the pancake is cooked through and has a deep golden brown color. Transfer the cooked pancake to a warm plate and keep warm while you cook the remaining batter.
- Serve: Serve the pancakes hot with your favorite toppings such as butter, maple syrup, fresh fruit, homemade whipped cream, or savory options. Enjoy the fluffy, sourdough-infused flavor!
Notes
- Using an active sourdough starter is key to achieve the characteristic tang and fluffiness.
- Make sure to flip the pancake only once to retain its structure and fluffiness.
- Adjust the heat carefully to avoid burning the pancakes while ensuring they cook through.
- Can be made dairy-free by using coconut oil instead of butter.
- Leftover pancakes can be refrigerated and reheated gently for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: sourdough pancakes, fluffy pancakes, coconut oil pancakes, gluten-free pancakes, breakfast recipe
