Homemade sourdough pancakes are tender and fluffy. The pancakes have an amazing flavor you can only get from making homemade pancakes with a sourdough starter. The sourdough batter can also be used to make sourdough waffles.
In a large mixing bowl stir together the sourdough starter, buttermilk flour, and sugar.
Cover the bowl loosely with plastic wrap and place in a draft-free area overnight.
Making the Pancakes
In the morning in a small bowl beat the eggs and oil together with a fork.
Uncover the bowl of sourdough sponge. Use a large spoon to mix the egg, oil, salt, and baking soda into the bowl of sourdough sponge.
Lightly grease a frying pan or an electric griddle with oil and heat until hot.
Using a ½ cup measuring cup scoop and pour the sourdough pancake batter into the frying pan.
Cook the first side until the bottom is golden brown and the top of the pancake bubbles. Flip the pancake over and cook until the center is done and the bottom is golden brown. Remove the pancake to a platter and continue making sourdough pancakes until you run out of batter.
Makes 12 to 16 large pancakes.
Proofing overnight: I put my bowl in my draft-free cold oven overnight up to 12 hours.
Freezing pancakes: Leftover pancakes freeze very well and can be reheated in the microwave.
Sourdough Waffles: This batter can also be used to make sourdough waffles.