– 1 cup sourdough starter (discard or active) – 1 cup all-purpose flour – 1 cup milk – 1 tbsp sugar – 1 large egg – 2 tbsp melted butter – ½ tsp baking soda – ¼ tsp salt
The night before, mix sourdough starter, flour, milk, and sugar in a bowl. Cover loosely and let it sit at room temperature overnight.
In the morning, the mixture should be bubbly. Stir in the egg, melted butter, salt, and baking soda right before you’re ready to cook.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking.
Pour about ¼ cup of batter onto the hot surface for each pancake. Let it cook until bubbles form and edges look set, about 2–3 minutes.
Flip the pancake and cook the other side for 1–2 minutes, until golden brown and cooked through. Adjust heat as needed for even browning.
Keep pancakes warm in a low oven while you finish the batch. Stir batter occasionally if it thickens or separates while resting.
Serve warm with butter, maple syrup, fruit, or yogurt. These pancakes have a light tang and fluffy texture, perfect for lazy mornings!