Sourdough Hotcakes

Put that bubbly sourdough starter to work in the most delightful way possible: towering stacks of tangy, tender pancakes.

The starter brings a gentle sour note and incredible fluffiness (thanks to all that natural fermentation), while the baking soda added at the last second creates extra lift on the griddle.

These aren’t your basic buttermilk flapjacks; they’ve got character, complexity, and that distinctive sourdough tang that makes them downright addictive.

Pro Tips

• Mix everything except the baking soda the night before for even more sour flavor
• Add baking soda only when the griddle is hot and you’re ready to cook (it activates immediately)
• Test griddle temp with a water drop (it should sizzle and evaporate quickly)
• Don’t flip until bubbles form on the surface and edges look set
• Keep finished pancakes warm in a 200°F oven while you cook the rest