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The Fluffiest Sourdough Pancakes

Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup sourdough starter discard (you can also use actual starter here)
  • 2 cups milk separated
  • 1 large egg beaten
  • 2 tbsp vegetable oil
  • Mini chocolate chips optional
  • Maple syrup or fruit preserves for serving

Instructions

  • In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
  • Add the sourdough discard, 1 1/2 cups milk, egg and oil; mix well just until combined and set aside for 5 minutes.
  • Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees; when the griddle is hot, add the remaining 1/2 cup milk to thin out the batter a bit and stir
  • Pour a ladleful (about 1/4 cup) pancake batter onto the hot griddle. Cook until the pancake starts bubbling on top, sprinkle on a few chocolate chips and then flip the pancake.
  • Cook for an additional 1-2 minutes or until the pancake is cooked through.
  • Serve warm with pure maple syrup or fruit preserves.