Simple Sourdough Pancakes Recipe – Easy, Healthy Breakfast
These simple sourdough pancakes are the perfect breakfast —no waiting required! With a delicious tangy sourdough flavor, perfectly crispy edges, and a soft, fluffy inside, they’re a quick and easy way to enjoy the goodness of sourdough. Real food ingredients and ready in just a few minutes, these pancakes are sure to become a family favorite!
Equipment
- 1 Large glass bowl
- 1 Mixing Spoon
- Measuring spoons
- 1 cast iron skillet or non stick pan
Ingredients
- 2 cups fed / active sourdough starter
- 2 eggs
- 1/4 cup melted coconut oil
- 2 tbs raw honey
- 1/2 tsp salt
- 1 tsp baking soda
- additional coconut oil for frying
Instructions
- Preheat a cast iron or nonstick skillet to medium / medium-low heat. I have found that on my electric stove heating the cast iron between a 4-5 (just under medium) is perfect.
- Combine all ingredients in a large glass bowl. The baking soda makes the batter foam up and get nice and fluffy, which is what we want!
- Once the cast iron is nice and toasty, melt a little bit of coconut oil in the hot pan.
- Add sourdough pancake batter to the seasoned pan. You can make your pancakes as big or small as you want, but make sure to spread the batter around so it is thin. It should start to bubble as the pancakes cook.
- Once there are plenty of bubbles, flip the pancake(s) carefully, and cook on the second side for about 30 seconds to a minute. The pancakes should be golden brown.
- Repeat until you have used all of the batter!
- Serve hot with butter and maple syrup, fresh berries, or any of your other favorite toppings.
Notes
Recipe Tips:
- My favorite pan for sourdough pancakes is a cast iron skillet, because it really helps to accomplish the crispy exterior. Make sure the pan is really hot before adding coconut oil and batter.
- You don't need much batter for each pancake. Spread it out nice and thin for a crispy pancake!