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Sourdough Pancake Recipe

Your Go-To Sourdough Pancake fries up in a cast iron lending a crispy edge, and a fluffy center, with that old-fashioned sour flapjack taste.
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Servings 15 Medium Sized Flapjacks

Ingredients
  

  • 3 Cups Sourdough Starter
  • 2 Eggs- preferably from happy hens
  • 1/4 Cup Butter- Melted + extra for frying preferably grass-fed and cultured
  • 1/2 tsp Salt- Good Quality like Himalayan or Sea Salt
  • 1/4 Cup Maple Syrup
  • 1/2 Cup Buttermilk or Milk
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp. Baking Soda
  • Coconut Oil Optional for frying

Instructions
 

  • Step One: Preheat your cast iron(s), and get the butter melting. Melting the butter and preheating your cast iron first thing, makes this a quick process. Getting cast iron hot on ALL four burners also speeds up the hands-on time.
  • Measure & Mix Ingredients. Measure the sourdough starter into a large mixing bowl, then add in the next 5 ingredients. Add your baking powder and baking soda last. The baking powder and baking soda cause the batter to bubble and rise, giving you beautifully fluffy pancakes, so mix them in right before you start frying.
  • Pour & Fry. Get your hot cast iron greased with 2 tablespoons of either butter or coconut oil. Turn up the heat to med-high. Test the readiness of your cast iron by adding a little batter. If it sizzles, you're ready to fry some hotcakes! Fill a ladle with your sourdough pancake batter and pour it into the center of the pan. I know my pancake is ready to flip when it starts to crisp up on the edges and bubbles begin forming and popping in the center of the pancake. To check for doneness, I usually take my spatula and lift one edge just a bit. Don't flip your pancake too early! You only want to flip a pancake one time to get perfectly golden crisp edges and a fluffy center. Stack your pancakes on a large plate on the countertop. Repeat with the remaining batter.
  • Butter em' up, Drown em' in Maple Syrup, and Bon Appétite!