Step 4: Add the Baking Soda

Right before cooking, sprinkle the baking soda over the batter and fold it in gently.

You’ll notice the batter bubble and rise — that’s the magic reaction between sourdough acidity and baking soda, creating fluffiness.

Step 5: Heat the Griddle or Pan

Preheat a skillet or griddle over medium heat and lightly grease it with butter or oil.

It’s ready when:

• A few droplets of water dance on the surface
• The pan emits a light heat when you hold your hand above it

Step 6: Cook the Pancakes

Pour ¼ cup of batter per pancake.

Let them cook until:

• bubbles form on top
• the edges appear set
• the underside is golden brown

Flip carefully and cook for another 1–2 minutes.

Step 7: Serve Warm and Enjoy

Stack your fluffy sourdough pancakes and top them with:

• Maple syrup
• Fresh berries
• Honey & butter
• Whipped cream
• A dusting of powdered sugar
• Nut butter

The tangy undertone makes them incredibly versatile!

💡 Tips for Perfect Sourdough Pancakes

• Thick batter? Add a splash of milk.
• Too thin? Add 1–2 tablespoons of flour.
• Want them extra fluffy? Let the batter rest longer (up to 1 hour).
• Prefer more sourness? Use older discard and refrigerate batter overnight.
• Add-ins: chocolate chips, blueberries, cinnamon, banana slices, or nuts.

🧾 Conclusion

Sourdough pancakes turn your everyday breakfast into something wonderfully airy, flavorful, and beautifully rustic. With a handful of ingredients and a few simple steps, you can transform sourdough into a breakfast masterpiece that’s nutritious and satisfying.

Next time you refresh your starter, don’t throw away the discard — make these pancakes instead. Your morning will thank you. 🥞✨

If you want, I can also create:
✅ A printable recipe card
✅ A shorter version for social media
✅ A Word file with full formatting
Just tell me!