Sourdough Pancakes

Step 4: Let the Batter Rest

Cover the bowl and let the batter rest for 20–30 minutes at room temperature. Resting allows the sourdough to ferment slightly, enhancing both flavor and texture.

Step 5: Heat the Pan

Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to prevent sticking. A properly heated pan ensures golden-brown pancakes every time.

Step 6: Cook the Pancakes

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2–3 minutes. Flip carefully and cook for another 1–2 minutes on the other side, until golden brown. Adjust the heat as necessary to prevent burning.

Step 7: Serve and Enjoy

Stack the pancakes on a plate and serve immediately. Drizzle with maple syrup, add fresh berries, or a dollop of whipped cream for a decadent breakfast treat.

Tips for Perfect Sourdough Pancakes

1. Consistency matters: Your batter should be pourable but not too runny. Add a splash of milk if needed.
2. Adjust sweetness: Sourdough pancakes have a natural tang, so balance it with sugar or sweet toppings.
3. Keep them warm: Place cooked pancakes on a baking sheet in a 200°F (90°C) oven while finishing the batch.
4. Experiment with add-ins: Chocolate chips, blueberries, or nuts can be gently folded into the batter before cooking.

Sourdough pancakes are more than just breakfast—they’re a celebration of natural fermentation and home-cooked comfort. With this step-by-step guide, you can enjoy fluffy, tangy pancakes that taste like they came from a cozy café, right in your kitchen.

If you want, I can also make a version with a step-by-step visual guide showing each stage of sourdough pancake making—it makes it much easier to follow for beginners. Do you want me to do that?