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Fluffy sourdough pancakes

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  • 1 cup active sourdough starter
  • 1 cup milk (cow’s milk, almond milk, or any other milk of your choice)
  • 1 egg
  • 2 tablespoons melted butter (or vegetable oil)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar (optional)


  1. In a medium bowl, whisk together the sourdough starter, milk, egg, melted butter, and vanilla extract.
  2. In a separate large bowl, whisk together the flour, baking powder, salt, and sugar (if using).
  3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix, as this will result in tough pancakes.
  4. Heat a griddle or large nonstick pan over medium heat. Once hot, lightly coat the griddle or pan with cooking spray or a little bit of butter.
  5. Using a 1/4 cup measure, scoop the batter onto the griddle or pan. Cook for 2-3 minutes on one side, or until bubbles form on the surface of the pancake and the edges begin to look set. Flip the pancake and cook for an additional 1-2 minutes on the other side, or until the pancake is cooked through and golden brown.
  6. Repeat with the remaining batter, lightly coating the griddle or pan with cooking spray or butter as needed.
  7. Serve the pancakes warm, with your choice of toppings such as butter, syrup, fruit, or powdered sugar. Enjoy!

Note: If you don’t have active sourdough starter, you can substitute with 1 cup of all-purpose flour and 1 cup of milk, and add 1 teaspoon of baking powder and 1/2 teaspoon of salt to the dry ingredients.

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