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Sourdough Pancakes: Active Starter or Discard

Whip up this easy recipe for a gut healthy and tasty breakfast!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Baked Goods
Servings 8 servings

Equipment

  • Mixing Bowl
  • Frying Pan

Ingredients
  

  • 2 cups Active Sourdough Starter or Discard
  • 2 Eggs
  • 1/4 cup Coconut Oil melted
  • 2 Tbsp Honey or Maple Syrup
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1/2 tsp Pure Vanilla Extract

Instructions
 

  • If using active starter, feed starter 6-12 hours before you want to make the pancakes so that it is bubbly. If using discard, you can use it right out of the fridge or countertop.
  • Add all ingredients together in a medium to large sized mixing bowl. Mix until combined being careful not to overmix. Overmixing can make the pancakes tough rather than light and fluffy.
  • Let batter rest for 5 minutes. I know this can be a tough step to be patient, but you will see the batter rise and get fluffier. It will give the pancakes that light and fluffy texture. Heat a frying pan over medium heat while you wait.
  • Melt a tablespoon of coconut oil or butter in the frying pan and use a 1/4 cup scoop for each pancake. Flip pancake when the bubbling stops. Let the second side cook until golden brown.
  • Serve immediately with fresh fruit, applesauce, whipped cream, or maple syrup.
Keyword Gluten Free, Quick & Easy