Fluffy Sourdough Pancakes - Recipes Website

Mix the batter: In a large bowl, combine the sourdough starter, eggs, melted coconut oil, honey, and salt. Stir until smooth.
Add baking soda: Sprinkle in the baking soda and watch the mixture foam—this reaction helps create fluffy pancakes.
Preheat the skillet: Heat a tablespoon of coconut oil in a cast iron skillet over medium heat. Once it’s hot enough to sizzle, you’re ready to cook.
Cook the pancakes: Pour about 1/2 cup of batter onto the skillet. Immediately reduce the heat to medium-low so the pancakes cook evenly without burning.
Flip carefully: Wait until the top is bubbly and no new bubbles are forming, then flip—only once! Cook the other side for 30 seconds to 1 minute until golden brown.
Repeat: Continue with the remaining batter, adding more oil as needed.
Serve: Enjoy warm with butter, maple syrup, fresh fruit, whipped cream, or even savory toppings.

Active sourdough starter: This means the starter has been fed 4–12 hours before using.
Add-ins: For blueberries or chocolate chips, place them on the uncooked side of the pancake while it’s cooking. Stirring them into the batter can make the pancakes stick.
Crispy edges: A little hot oil in the pan helps achieve that perfect crisp.
Make ahead: You can prep the batter the night before, though it’s best fresh for fluffiest results.
Flipping tip: Pancakes are ready to flip when all bubbles have popped and no new bubbles are forming on top.