Description
These fully-fermented Sourdough Pancakes are a quick and easy breakfast made from active sourdough starter. This recipe is made without milk and is easier than overnight pancakes while still having all the benefits of fermented grains!
Ingredients
Scale
- 2 cups fed sourdough starter
- 2 eggs
- 1/4 cup avocado oil
- 2 Tablespoons maple syrup
- 2 teaspoons vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Instructions
- In a glass or ceramic mixing bowl (anything other than metal), combine all ingredients except the baking soda. Whisk well until a smooth batter is achieved.
- Preheat a lightly oiled cast iron skillet over medium-low heat, (use cast iron if you are after those crispy edges on your pancakes – if using another type skillet, preheat over medium heat).
- Once the skillet is preheated, sprinkle the baking soda overtop the pancake batter and whisk it through the batter completely. The batter will visibly rise.
- Scoop 1/3 cup of the pancake batter into your skillet for each pancake and allow to cook for 2-3 minutes until you see the top side of the pancake filled with bubbles, then flip and finish cooking for about a minute on the other side until cooked through and golden brown.
- Serve pancakes immediately as they are cooked or keep warm by wrapping them in a kitchen towel or place finished pancakes on a parchment paper lined baking sheet in an oven preheated to 200 degrees F.
- Serve with butter and maple syrup or whatever toppings you prefer. Eat and enjoy!
Notes
- Those desirable crispy edges require a cast iron skillet, if you are in need of one here is my favorite affordable cast iron skillet.
Keywords: sourdough starter, sourdough, pancakes, discard, active starter, recipes,
