“Easy way to use up your extra sourdough starter. Just use room temperature starter that has been fed in the last 12 hours.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat your skillet or griddle.
  2. In a medium bowl, whisk together sourdough starter, melted butter or coconut oil, egg, salt, sweetener, and vanilla.
  3. Sprinkle baking soda on top of the batter and quickly whisk it in, making sure no lumps remain.
  4. Grease the skillet or griddle with a bit of butter or coconut oil.
  5. Pour batter onto the hot skillet or griddle and cook until top/edges are bubbly. Flip and allow to cook through the rest of the way. For blueberry pancakes, it's best to sprinkle the berries directly on top of the batter after pouring onto the skillet/griddle.
  6. For waffles, add an extra egg to the batter. Cook in a greased, pre-heated waffle iron according to manufacturer's instructions.

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