Fluffy Sourdough Pancakes

Delicious, fluffy Sourdough Pancakes that are perfect for starting the day off right! We're loving how quick and easy these pancakes are to make. Use all-purpose flour, whole wheat, or a mix of both for these yummy pancakes!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 15

Resting Time 2

Total Time 2 20

Servings Pancakes

Calories 169kcal

Author Christine McMichael

Ingredients

1 cup sourdough starter
2 cups flour all-purpose, whole wheat, or both
1/2 cup sugar
1 cup milk
1 tsp baking soda
1/4 tsp salt
1/2 cup coconut oil
2 large eggs

Instructions

Combine the sourdough starter, flour, sugar, and milk.
Cover the mixture and allow to "rest" at room temperature for 2-12 hours.
Combine the baking soda, salt, coconut oil, and eggs together in a separate bowl.
Add to the sourdough mixture and mix until smooth (without over mixing).
Spoon the batter on to an oiled skillet or pan and cook the pancakes for about 3 minutes on each side.
Serve and enjoy!

Notes

Substitutions:

This recipe works best with all-purpose flour. However, feel free to use whole wheat flour or a mixture of both!
Any type of milk will work great in this recipe.
Butter is also a great substitution if you don't have coconut oil on hand.

Tips:

Letting the batter "rest" for as long as possible allows the sourdough starter and the flour to ferment and become more digestible.
The batter will be slightly thick! Use a spoon to shape the batter in the skillet to create perfectly fluffy pancakes.
Once cooled, feel free to store these sourdough pancakes in an airtight container in the refrigerator for up to a week or the freezer for up to 3 months!

Nutrition