Homestyle Sourdough Pancakes

These Sourdough Pancakes are a delicious way to put your active starter to work, creating a breakfast that’s tangy, fluffy, and full of flavor. The real magic happens when the baking soda meets the acidic sourdough starter—this chemical reaction makes the batter foam, giving you an airy texture that regular pancakes can’t touch.

Fluffy Sourdough Pancakes

Ingredients:
Active sourdough starter – 2 cups
Eggs – 2
Coconut oil, melted – ¼ cup
Honey – 2 tablespoons
Salt – ½ teaspoon
Baking soda – 1 teaspoon
Coconut oil – for frying

How to Make Sourdough Pancakes:

Step 1: Mix the Base
In a large bowl, whisk together the sourdough starter, eggs, melted coconut oil, honey, and salt until smooth and fully combined.

Step 2: Activate the Foam
Add the baking soda last. Stir gently and watch the batter foam and expand—this is what creates the light, airy texture.

Step 3: Heat the Skillet
Preheat a tablespoon of coconut oil in a cast-iron skillet over medium heat. Once the oil is hot and shimmering, pour ½ cup of batter onto the skillet.

Step 4: Cook Gently
Reduce the heat to medium-low. Let the thick batter cook through without burning the bottom. Wait until the top is covered in bubbles and the edges look set (about 2–3 minutes).

Step 5: Flip
Flip carefully and cook the second side for 30 seconds to 1 minute, until golden brown and cooked through.

Step 6: Serve
Transfer the finished pancakes to a plate and repeat with the remaining batter. Serve warm with butter, maple syrup, or fresh fruit.