Homemade Sourdough Pancakes – Super Soft and Fluffy!

By Natasha's Kitchen · 90 min

Ingredients

Instructions

1. In a large bowl, whisk the warm water, buttermilk, sourdough starter or discard, egg, oil, sugar, yeast and salt until combined.
2. Add the flour one cup at a time, whisking each addition in before adding more, until the batter is smooth and has the consistency of cake batter.
3. Cover the bowl with plastic wrap and let the batter rise at room temperature for 1 ½ to 2 hours, or in a warm place (about 100°F) for 1 hour, until doubled in size and very bubbly and airy.
4. Heat a large non-stick skillet over medium heat and add a generous drizzle of oil, enough to lightly coat the bottom.
5. Once the oil is hot, spoon batter into the skillet, using an ice cream scoop for even portions.
6. Cook about 1 to 1 ½ minutes per side, until golden brown at the edges, adding more oil after flipping. Lower the heat if the pancakes brown too quickly.
7. When both sides are golden at the edges, move the pancakes to a wire rack or serving platter and serve warm.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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