Sourdough Apple Pancakes

These sourdough pancakes use active starter as the base, which gives them a tangy depth that regular buttermilk pancakes can’t match. Applesauce goes right into the batter, adding natural sweetness and keeping the insides soft and moist without extra oil or milk.

The baking soda goes in last, dissolved in a tablespoon of water and gently folded in right before the batter hits the griddle. This is the step that creates lift. The soda reacts with the acid in the sourdough starter, and the batter starts bubbling immediately. Work fast once it’s mixed.

Small 2 to 3 inch rounds on a hot griddle cook in about 4 minutes total. Watch for bubbles forming on the surface before you flip.

Kitchen Tips

• Use active, bubbly starter for the best rise. Sluggish starter makes flat, dense pancakes.
• Add flour gradually to reach your desired consistency. The starter and applesauce already bring a lot of liquid, so you may need less flour than you think.
• Mix until just lump-free, then stop. Overmixed pancake batter turns tough and rubbery.
• Fold in the baking soda gently. Vigorous stirring knocks out the gas you just created.

Variations

• Add ½ teaspoon cinnamon and a pinch of nutmeg to the batter for apple-spice pancakes.
• Fold in ¼ cup of finely diced fresh apple for pieces of fruit in every bite.
• Top with warm apple butter and a drizzle of maple syrup for a full apple breakfast spread.