Description
Delicious egg-free sourdough pancakes.
Ingredients
Scale
- 1 cup sourdough starter
- 1 cup all-purpose flour
- 1 cup milk
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
Instructions
- In a bowl, mix sourdough starter, flour, and milk until combined.
- Add sugar, baking powder, salt, and oil. Stir until smooth.
- Heat a non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form, then flip and cook the other side until golden brown.
- Serve warm with your favorite toppings.
Notes
- Store leftover pancakes in the fridge for up to 3 days.
- Reheat in a toaster or skillet.
- Substitute milk with plant-based milk for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sourdough pancakes, egg-free pancakes, breakfast pancakes