I like to think of sourdough pancakes as more of a method vs a set in stone recipes. These pancakes have a lot of wiggle room! Here’s a few little tips.

Notes:
*you can use active or discard, if it’s thick and active you will need to add more milk, you can also use more sourdough, a half a cup is the minimum I would use.
*I typically use whole milk or buttermilk. If you use buttermilk you’ll need to use more or use half butter milk and half whole milk. The trick is to mix up the sponge until it’s pancake consistency or a tiny bit thicker.
*If you’re using whole wheat flour it will suck up more moisture overnight. If it’s thicker than you like it in the morning just add more milk, but do this BEFORE you add your baking soda and baking powder.

For the sponge mix up:
1/2 cup sourdough starter
3 1/2-4 cups of milk
3 cups whole wheat flour
1 cup all purpose flour
2-4 Tbs sugar, I like coconut sugar!
1 Tbs of vanilla

Mix up and cover the bowl, then let it sit on your counter overnight or up to 24 hours. The longer it sits the more flavor it develops!

When you’re ready to bake add:
1/4 cup melted butter
2-3 eggs (depending on thickness of the sponge)
1 1/2 tsp baking soda
1/2 tsp baking powder
2 tsp salt

Cook in melted butter on a hot skillet! Feel free to have fun with mix ins! Chocolate chips are the boys favorite, blueberries are mine! We’ve also cooked bacon, chopped it up, and added it right to the batter! Give it a try!

My favorite pan for pancakes is the 14” cast iron pan from Smithey Ironware and you can use the code “RANCH” at checkout for a free engraving on your pan!

And if you ever get the chance to cook these over an open fire, be prepared for the best tasting pancakes of your life! Enjoy!