Delicious and Easy Sourdough Pancakes
This recipe, tweaked over time with love, yields melt-in-your-mouth delicious pancakes that don’t leave you feeling bloated afterwards.
Servings Prep Time
106″ pancakes (approx.) 5minutes
Cook Time
10minutes
Servings Prep Time
106″ pancakes (approx.) 5minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Mix together fresh sourdough starter, egg, sugar or sugar substitute.
  2. Once that has been mixed well, add the coconut oil, salt, and vanilla extract.
  3. Fold in the cinnamon or any spices or fixings you may want to add.
  4. Right before you are ready to cook the pancakes, add the baking soda. The baking soda may make your mixture very bubbly and frothy. If you feel your batter is too thick, you can add some water or milk to thin it.
  5. Heat a lightly oiled or buttered griddle over medium heat. (I use this cast iron griddle.) Once the griddle is hot, add ¼ cup of batter for each pancake. Cook until golden brown and bubbly, flip, and cook the other side.
  6. Serve with your favorite toppings!
Recipe Notes

For added protein, you can add an extra egg.

Optional fixings – pecans, bananas, chia seeds, chocolate chips, pumpkin, etc.

 

Variations:

Pumpkin Sourdough Pancakes

Add ½ can of pumpkin puree and ½ tsp. pumpkin spice to the batter, folding it into the mixture just before adding the baking soda. Top with whipped coconut cream.

Apple Pie Sourdough Pancakes

Add ¼ cup peeled and grated apples into the batter. Mix in ½ tsp. extra cinnamon, ¼ tsp. ginger, and ¼ tsp. ground nutmeg before adding the baking soda. Top with hot maple syrup.

Chocolate Pecan Sourdough Pancakes

Add ¼ cup finely chopped pecans and organic dark chocolate chips to taste before adding the baking soda to the batter. You can also just place your batter portion on the griddle and sprinkle the pecans and chocolate chips into the batter as it cooks.

Banana Sourdough Pancakes

Add 1 mashed overripe (brown) banana to the batter just before adding the baking soda.