These sourdough pancakes are fluffy and delicious! They have golden buttery edges and a thick fluffy inside. These pancakes have the most tasty unique flavor. This is a great way to use up leftover sourdough discard or sourdough starter!
First, add egg, milk and oil to a mixing bowl. Stir to combine.
Then, add in all remaining ingredients. Stir to combine.
If you have time, allow the batter to sit for 10 minutes. This allows the flavors to develop.
After 10 minutes, add butter to a skillet over low medium heat. Allow butter to melt.
Pour ¼ cup of batter into the buttered pan. Cook for 2 to 3 minutes on the first side. Once the pancake has started to bubble, carefully flip.
Cook for another 2 to 3 minutes on the second side.
Carefully remove to a plate. Serve!
Notes
Use dairy free milk if needed.
I have used this recipe with both sourdough discard and sourdough starter. They both worked well.
Depending on the state of your sourdough, this recipe may need slightly more or less milk. The thinner the batter, the thinner the pancakes. Thick batter produces thicker pancakes.
Both gluten free flour and all purpose flour work well.
Allow the pancake batter to rest for 10 minutes. This allows the batter to slightly thicken.
Use enough butter to prevent sticking.
Pancakes are ready to flip when they are bubbling.
To keep pancakes warm, feel free to turn your oven on warm mode. Then keep pancakes in the oven until ready to serve.