Sourdough Pancakes
These healthy sourdough pancakes are perfect for those weekends when you have extra time and want to enjoy a leisurely breakfast. With the natural yeast and beneficial bacteria from the starter, homemade sourdough pancakes are a healthier alternative to boxed pancake mix–and much tastier! Yet they’re just as easy to make and totally worth it.
Equipment
- Nonstick skillet
Ingredients
Overnight Sponge
- 1 cup active sourdough starter
- 2 ½ cups all-purpose flour
- 2 cups milk
- 2 tbsp raw honey
After Ferment
- 3 eggs whisked
- 1 stick grass-fed butter melted
- ½ tsp pink salt
- 1 tsp vanilla
- 1 tsp baking soda
Instructions
Overnight Sponge
- Mix together the sourdough starter, flour, milk, and honey in a large bowl. Cover and let rest on the counter for 8-12 hours.
Pancakes
- To the overnight sponge, add eggs, melted butter, salt, and vanilla and mix.
- Mix in baking soda very well. The batter will come alive and begin to bubble and grow.
- Preheat a nonstick skillet on medium heat and add oil to the pan.
- Scoop about ½ cup batter into the prepared pan. Once the batter begins to bubble, flip the pancake over and cook for about 2 more minutes before removing.
- Continue to oil the pan before adding the next round of batter. Serve warm and enjoy!
