Name: Fluffy Sourdough Pancakes
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 cup all-purpose flour ((145g)); 1.5 tbsp pure cane sugar ((26g)); 1 tbsp ground flaxseed ((8g)); 0.25 tsp salt ((1g)); 1 cup unsweetened soy milk (divided, plus more as needed (8 oz)); 0.5 cup active sourdough starter or discard ((100g)); 1 tbsp melted vegan butter or oil (plus more for frying (10g)); 1 tsp baking powder ((4g)); 0.5 tsp baking soda ((3g)); null null maple syrup (plus other toppings of choice); null null fresh fruit; null null vegan butter

Instructions

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1

Add the all-purpose flour (1 cup), pure cane sugar (1.5 tbsp), ground flaxseed (1 tbsp), and salt (0.25 tsp) to a large mixing bowl. Whisk to combine.
2

Add unsweetened soy milk (0.75 cup), active sourdough starter or discard (0.5 cup), and melted vegan butter or oil (1 tbsp) and whisk until combined.
3

Cover the bowl with plastic wrap and refrigerate overnight.
4

In the morning, prepare to fry. Heat a cast iron or non-stick skillet or griddle over medium-high heat until hot.
5

Remove the plastic wrap from the mixing bowl. Add baking powder (1 tsp), baking soda (0.5 tsp), and the remaining unsweetened soy milk (0.25 cup). Whisk until combined, adding more unsweetened soy milk to thin if necessary. The batter should be thick, yet pourable.
6

Reduce the heat to medium-low and grease the skillet or griddle with vegan butter.
7

Scoop the batter onto the hot pan in 0.33 cup increments. Cook for 2-3 minutes or until bubbles form and edges dry. Flip and cook for an additional 2-3 minutes or until golden and cooked through.
8

Transfer cooked pancakes to a plate to serve or keep warm in a 200°F oven.
9

Repeat the cooking process with the remaining pancake batter.
10

Serve hot, topped with [maple syrup], [fresh fruit], and [vegan butter].
11

Add the all-purpose flour (1 cup), pure cane sugar (1.5 tbsp), ground flaxseed (1 tbsp), salt (0.25 tsp), baking powder (1 tsp), and baking soda (0.5 tsp) to a large mixing bowl. Whisk to combine.
12

Add unsweetened soy milk (1 cup), active sourdough starter or discard (0.5 cup), and melted vegan butter or oil (1 tbsp). Whisk until combined and add more unsweetened soy milk to thin if necessary. The batter should be thick, yet pourable.
13

Set the pancake batter aside as you preheat a skillet or griddle over medium-high heat. Once hot, grease the pan with vegan butter.
14

Scoop the batter onto the hot pan in 0.33 cup increments and reduce the heat to medium-low. Cook for 2-3 minutes or until bubbles form and edges dry. Flip and cook for an additional 2-3 minutes or until golden and cooked through.
15

Transfer cooked pancakes to a plate to serve or keep warm in a 200°F oven.
16

Repeat the cooking process with the remaining pancake batter.
17

Serve hot, topped with [maple syrup], [fresh fruit], and [vegan butter].