Sourdough pancake

Step 3: Combine
Add the dry ingredients to the wet mixture.

Gently stir with a spatula until just combined — a few small lumps are okay.
(Overmixing makes pancakes tough.)

If time allows, let the batter rest for 15–30 minutes. This helps the gluten relax and the batter become fluffier.

Step 4: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat.

Lightly grease with butter or oil.

Pour about ¼ cup of batter per pancake onto the skillet.

Cook until bubbles form on the surface and the edges look set (about 2 minutes).

Flip and cook the other side for another 1–2 minutes, until golden brown.

Step 5: Serve Warm

Stack the pancakes and serve immediately with your favorite toppings:

🥥 Coconut flakes • 🍌 Sliced bananas • 🍓 Berries • 🍯 Maple syrup • 🧈 Butter

🧁 Tips & Variations
For extra tang: Let the mixed batter rest overnight in the fridge. The sourdough flavor will deepen!

For fluffier pancakes: Separate the egg — whip the egg white to soft peaks and fold it into the batter right before cooking.

Dairy-free: Substitute oat milk or almond milk and oil instead of butter.

Add-ins: Mix in blueberries, chocolate chips, or chopped nuts before cooking.

Make-ahead: Pancakes freeze beautifully! Let them cool, then stack with parchment between each and freeze up to 2 months. Reheat in a toaster or skillet.