Jane's Easy Sourdough Pancakes

Sourdough pancakes are how every long-time sourdough baker uses up active starter without throwing it away. Two cups of bubbling starter brings the tang, baking soda reacts with the starter’s natural acid for fast lift, and a touch of baking powder backs up the rise so the pancakes turn tall and fluffy instead of flat and gummy.

The sweet milk balances the sour bite of the starter, and beaten eggs give structure. Top with maple syrup and fresh fruit, or upgrade to bacon fat on the griddle for a savory edge.

Chef Tips

• Use truly active, bubbly starter at peak. Sluggish starter gives flat, dense pancakes; ripe starter delivers serious rise.
• Combine wet and dry only just before cooking. The baking soda starts reacting the moment it hits the starter; waiting deflates the lift.
• Heat the griddle to medium, not high. Too-hot pans char the outside before the centers cook through.
• Wait for bubbles to set across the top before flipping. Glossy bubbles mean the pancake isn’t ready and will tear.
• Bacon fat on the griddle is the underrated tip. The flavor difference between butter and bacon grease is night and day.

Variations

• Stir in 1 teaspoon vanilla and 1 teaspoon cinnamon for a sweeter, spice-forward pancake.
• Add fresh blueberries or sliced banana to each pancake just after pouring on the griddle.
• Skip the sugar and pair with savory toppings like fried eggs and cheddar for a sourdough breakfast sandwich style stack.