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Sourdough Pancakes

Long fermented fluffy sourdough pancakes.

Servings 4
Author Haley

Ingredients

  • 1 cup sourdough starter
  • 1 cup water
  • 2 cups flour
  • 2 T sugar (white or coconut sugar)
  • 1 t sea salt
  • 1/2 t baking powder
  • 3 T oil or butter
  • 2 eggs separated
  • 1/2 t baking soda dissolved in ~1 T water

Instructions

  1. Combine starter, water, and flour. Stir to mix thoroughly. Cover with plastic wrap overnight or at least 2 hours.

  2. After the mixture has rested add in the sugar, salt, baking powder, oil/butter, and egg yolks. Mix well and set aside.

  3. Preheat a griddle or cast iron skillet. If using a cast iron skillet keep it on low heat to avoid burning the pancakes.

  4. In a separate bowl beat the egg whites until they form stiff peaks.

  5. Add the dissolved baking soda and the egg whites to the batter and fold gently until just combined.

  6. Pour ~1/4 cup of batter for each pancake onto a greased griddle or cast iron skillet. Flip once the tops start to form bubbles on the surface. Remove once the pancakes are cooked through. Recipe makes 10-12 pancakes.