Ingredients:

  • 1 cup (240g) active sourdough starter (fed and bubbly, 100% hydration)
  • 1 cup (120g) all-purpose flour
  • 1 cup (240ml) whole milk or plant-based milk substitute
  • 2 large eggs, lightly beaten
  • 2 tbsp (28g) unsalted butter, melted, plus extra for cooking
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 tsp (5ml) vanilla extract (optional but recommended)

Instructions:

  1. Combine the sourdough starter, flour, and milk in a mixing bowl. Cover loosely and let it ferment at room temperature overnight or for 8-12 hours until bubbly and slightly risen.
  2. Whisk eggs, melted butter, and vanilla extract into the fermented starter mixture. Add sugar, salt, and baking soda just before cooking and mix gently until combined.
  3. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
  4. Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes.
  5. Place finished pancakes on a plate and cover loosely with foil to keep warm. Serve with syrup, fresh fruit, or toppings of choice.