🥞 Fluffy Sourdough Pancakes (Serves ~2–3)
Ingredients
1 cup (240g) sourdough starter (active or discard)
1 cup (120g) all-purpose flour
2 tbsp sugar (or honey/maple syrup)
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 large egg
2 tbsp melted butter (or oil)
1/2–3/4 cup milk (adjust for thickness)
Optional add-ins: blueberries, chocolate chips, cinnamon, vanilla
How to Make Them Fluffy
Mix the base
In a bowl, whisk together:
sourdough starter
flour
milk
sugar
egg
melted butter
salt
Don’t overmix—lumps = fluffy pancakes.
Rest the batter (optional but clutch)
Let it sit 10–20 minutes. This hydrates the flour and makes the pancakes softer.
Add the lift
Right before cooking, gently fold in:
baking soda
baking powder
You’ll see bubbles—this is the fluff magic happening.
Cook
Heat a lightly oiled pan over medium.
Scoop 1/4 cup batter per pancake.
Cook until bubbles form and edges look set (about 2–3 min).
Flip and cook another 1–2 min until golden.
Serve hot
Butter, maple syrup, berries, or whatever your heart desires.
Pro Tips for Extra Fluff
Don’t overmix – a slightly lumpy batter = taller pancakes
Thicker batter = fluffier pancakes
Lower heat = soft inside, golden outside
Active starter = tangier flavor, discard = milder
Flavor Swaps (if you wanna get fancy)
Blueberry lemon: add blueberries + lemon zest
Chocolate chip: fold in 1/3 cup chocolate chips
Banana bread style: mash 1/2 ripe banana + pinch cinnamon
Protein boost: replace 2 tbsp flour with protein powder
Want me to give you:
a vegan version,
overnight ferment version, or
crispy-on-the-edges diner-style pancakes?
