Easy Sourdough Pancakes Fluffy (Printable Version)
Quick, fluffy pancakes made with sourdough starter. Enjoy with optional maple banana pecan topping.
# Ingredients:
→ Pancake Batter
01 -
140 grams sourdough starter, at room temperature
02 -
140 grams milk or plant-based milk, plus more as needed
03 -
1 large egg, beaten (or substitute 1 tablespoon ground flaxseed mixed with 3 tablespoons water)
04 -
10 grams neutral oil or melted butter
05 -
10–20 grams maple syrup
06 -
3 grams vanilla extract
→ Dry Ingredients
07 -
120 grams all-purpose flour
08 -
0.5 teaspoon baking powder
09 -
0.5 teaspoon baking soda
10 -
4 grams salt
→ For Cooking
11 -
Butter or oil, for greasing skillet or griddle
→ Serving
12 -
Maple syrup, for drizzling
→ Optional Banana Pecan Topping
13 -
2 tablespoons butter
14 -
0.25 cup pecans
15 -
Pinch of salt
16 -
1 firm banana, sliced
17 -
2–3 tablespoons maple syrup
# Steps:
01 -
In a medium bowl, whisk together the sourdough starter, milk, beaten egg (or flax egg), oil or melted butter, maple syrup, and vanilla extract until smooth.
02 -
In a separate small bowl, thoroughly combine the flour, baking powder, baking soda, and salt.
03 -
Gently add the dry mixture to the wet ingredients, whisking until just incorporated. If the batter is too thick, gradually add more milk to achieve a thick yet pourable consistency. Allow batter to rest for 15 minutes.
04 -
Heat a dry skillet or griddle over medium-low heat until hot. Lightly coat the surface with oil, melted butter, or a mixture of both.
05 -
Ladle approximately 120 ml (½ cup) of batter onto the skillet to form a 15 cm pancake. Cook until golden on the underside and small bubbles form on the surface, then flip. Continue cooking until the center puffs and the pancake is cooked through. Adjust heat as necessary to avoid burning.
06 -
Transfer cooked pancakes to a preheated oven or cover with foil to keep warm. Repeat with remaining batter to yield six pancakes.
07 -
Melt butter in the skillet over medium heat. Add pecans and a pinch of salt, sautéing for 3–4 minutes until toasted. Move pecans to one side and add banana slices. Sear each side for 2–3 minutes or until golden. Pour maple syrup over bananas and pecans, gently stir, then remove the skillet from heat.
08 -
Arrange pancakes on plates and drizzle with maple syrup or banana pecan topping if desired.
# Notes:
01 -
For overnight fermentation, omit baking powder and baking soda initially. Stir them into the batter just before cooking for optimal rise.
02 -
Batter thickness may vary according to flour type. Adjust with additional milk for a pourable consistency or a touch more flour for thicker pancakes.
03 -
To prepare flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and rest for 5 minutes before using.