Best Sourdough Pancakes (Overnight or Same Day)
, 30 min
Makes 10, 6-inch pancakes
Fluffy sourdough pancakes made from starter or discard, cooked in batches on a skillet.
| 190 g all purpose flour, spooned and leveled | Whisk dry ingredients | Whisk in wet ingredients to form batter | Cook pancakes, flipping once, per batch | Wipe skillet, re-butter, repeat cooking | Stack pancakes, serve with toppings |
| 2 tbsp. / 24 g sugar | |||||
| 1/2 tsp. fine sea salt | |||||
| 2 tsp. baking powder | |||||
| 1 tsp. baking soda | |||||
| 240 g sourdough starter (discard or active) | |||||
| 2 large eggs | |||||
| 240 ml milk, plus more as needed | |||||
| 3 tbsp. / 42 g melted unsalted butter or oil | |||||
| Butter or oil, to coat the skillet | Melt butter, coat skillet | ||||
| Pure maple syrup | |||||
| Fresh berries | |||||
| Powdered sugar |
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