Fluffy Sourdough Pancakes

In a large bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk together until well combined.

In a medium bowl, combine the wet ingredients: sourdough starter, cooled melted butter, milk, and eggs. Optional: add vanilla extract. Gently stir until mostly combined; some small butter lumps are fine.

Pour wet ingredients into dry ingredients and gently stir until just combined. The batter should be lumpy—do not overmix, as this helps create fluffy pancakes.

Heat a griddle or skillet to medium heat and add butter. The right amount of butter and proper heat are crucial for achieving golden, crispy edges.

Pour about ⅓ cup batter onto the hot pan for each pancake. Cook for 3–4 minutes until bubbles appear on the surface. Carefully flip and cook 1–2 minutes on the other side until golden.

Butter the pan between each batch. This recipe yields about 10 pancakes. Keep finished pancakes warm in a 175°F oven while cooking the remaining batches.

Serve with butter and maple syrup. Leftover pancakes freeze well for up to a month: cool to room temperature, place between parchment sheets, and store in a sealed freezer container. Reheat in a toaster oven or microwave.