Sourdough Pancakes
Soft and tender sourdough pancakes offer a hint of tanginess, requiring an overnight rise for optimal flavor development.
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Instructions
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In a large bowl, combine sourdough starter, milk, and flour.
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Cover the bowl and let the batter rest on the counter overnight.
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The next morning, whisk beaten eggs, sugar, baking powder, and salt into the batter.
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Stir in cooled melted butter and vanilla extract.
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Heat a greased skillet or griddle over medium-high heat, then reduce to medium-low.
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Ladle 1/4 cup of batter per pancake, cooking until bubbles appear and the first side is golden brown.
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Flip and cook briefly until the second side is golden.
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Repeat with the remaining batter and serve immediately.