I may sound like a broken record, but I really don’t like overly complicated recipes. I like simple, easy to make on auto-pilot kind of recipes that are in fact yummy! I don’t want 5 good recipes for pancakes; I just want one amazing pancake recipe. I also want that simple, delicious, amazing recipe to be fairly healthy, too! Tall order?

Well, yes. But I have the perfect solution….

Light and fluffy, slightly tangy but delicious, and pretty “clean” ingredients. This pancake recipe is my go-to for a quick breakfast or dinner! They are hearty enough to stand alone, yet delicate enough to play second fiddle to a cheesy omelet.

While I have seen this recipe bounce around the internet on a variety of sites, I found it many years ago on The Farmhouse on Boone blog. (I feel like this may be a fairly well-known recipe but wanted to source back and give credit to where I first found it!) Of course, I have “tweaked” it slightly to make it fit my family’s tastes and to fit into my simple cooking method of “eyeballing” everything. Honestly, I have played around with adding extra eggs, using unsweetened applesauce in place of the liquid sweetener, and even have swapped butter for the coconut oil. The recipe is rather forgiving, which makes it perfect for an eyeballer!

The ONLY Sourdough Pancake

Light and fluffy pancakes with a slightly tangy sourdough taste make the perfect breakfast feast!

Ingredients

2 C Sourdough starter cold and unfed
2 Eggs room temperature
2 tbsp. Honey, Maple Syrup or Sweetener of choice
4 tbsp. Coconut oil or butter melted
1/2 tsp. Salt
1 tsp. Baking Soda add last

Instructions

Remove starter from the refrigerator and increase if needed by adding equal parts flour and water.
Preheat cast iron skillet, if using.
Combine all ingredients except baking soda. Stir well to incorporate eggs and melted oil/butter.
Add baking soda. *The batter will rise at this step, so make sure you are using a large enough bowl!
Pour batter into heated and oiled pan. Cook 1-2 minutes per side and flip.

Of course, the kids love these pancakes with maple syrup or honey. Sometimes to mix things up a bit, I will top the pancakes with a thick pat of butter and my triple-berry honey-sweetened jam (that is pectin and refined sugar free!!!) Feels so fancy (and, yes I plan to share that recipe soon as we get into the summer months!)