In a large mixing bowl, combine the active sourdough starter, eggs, melted coconut oil, honey, and salt. Whisk until fully incorporated and smooth.
Step 2: Add Baking Soda
Sprinkle the baking soda over the batter and gently stir it in. The mixture should foam slightly, signaling it’s ready to create light and fluffy pancakes.
Step 3: Preheat the Skillet
Place a cast iron skillet or heavy-bottomed pan over medium heat and add a small amount of coconut oil to coat the surface. Allow the oil to warm until it sizzles gently.
Step 4: Cook the Pancakes
- Pour about ½ cup of batter onto the hot skillet. Immediately reduce heat to medium-low to allow the pancake to cook evenly.
- Cook until the top is bubbly and no new bubbles form (about 2–3 minutes).
Step 5: Flip and Finish
Carefully flip the pancake and cook the other side for 30 seconds to 1 minute, until golden brown and fully cooked through.
Step 6: Serve
Transfer the cooked pancake to a plate and cover lightly to keep warm. Repeat with the remaining batter. Serve hot with your choice of butter, maple syrup, fresh fruit, or whipped cream.
Chef’s Tips
- Starter Strength: Use an active and bubbly starter for best results. A sluggish starter may produce denser pancakes.
- Temperature Control: Cooking over medium-low after pouring prevents the outside from burning before the inside cooks.
- Make It Special: Add blueberries, chocolate chips, or a pinch of cinnamon to the batter for extra flavor.
- Storage: Leftover pancakes can be frozen. Reheat in a toaster or skillet for best texture.
These Sourdough Pancakes offer a perfect balance of tang, fluff, and wholesome flavor — a breakfast classic elevated to professional quality in your own kitchen.