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a stack of sourdough pancakes topped with a pat of butter and maple syrup on a white plate that rests on a blue and white checked towel
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The Best Sourdough Pancakes

The best sourdough pancakes are fluffy on the outsides with irresistable crispy edges. It is super simple to whip up with just a six basic ingredients.
Course Sourdough
Cuisine American
Keyword breakfast, pancake, sourdough, sourdough pancakes
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 4
Calories 291kcal
Author Lisa

Ingredients

  • 2 cups active sourdough starter
  • 2 eggs
  • 1/4 cup coconut oil melted
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • coconut oil for frying

Instructions

  • Mix the starter, eggs, melted coconut oil, honey, and salt in a large mixing bowl.
  • Add the baking soda last, and watch the starter foam up.
    Preheat a tablespoon of coconut oil in my cast iron skillet on medium heat.
  • After it is hot enough to produce a sizzle, pour 1/2 cup batter right onto the hot oil. At this point, I turn the stove down to medium-low heat so that the pancake has a chance to cook through without the bottom burning. Remember that "flip only one time" rule.
  • After the top is nice and bubbly, and no more bubbles are being produced, give the pancake a flip. About 2-3 minutes.
  • Cook the second side for another 30 seconds to a minute on the other side, or until cooked through and golden brown.
  • Set aside as you continue to cook
  • Serve with butter, maple syrup, fresh fruit, homemade whipped cream, or even savory toppings.

Notes

  • Active sourdouhg starter is a starter that has been fed 4-12 hours before making this recipe.
  • If we plan to add blueberries and chocolate chips, we like to place them on the uncooked side while the cakes are cooking. I find that if the chocolate actually makes contact with the skillet, the pancakes tend to stick. This is why I don't stir them into the batter. Same goes for blueberries.
  • To get the pancakes a little crispy, make sure there is a bit of hot oil in your pan.
  • You can make this batter the night before, but I would recommend waiting until the next.
  • You can tell a pancake is ready to flip when all the bubbles have popped and there are no more bubbles coming up.

Nutrition

Serving: 1pancake | Calories: 291kcal | Carbohydrates: 33g | Protein: 6g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 598mg | Potassium: 36mg | Fiber: 1g | Sugar: 9g | Vitamin A: 119IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.4mg