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Oh-So-Fluffy Sourdough Pancakes {in a cast iron skillet!}

Pancakes so easy you can enjoy them every morning! This recipe is included in our Sourdough eCourse and eBook.

Course Breakfast
Author Wardee Harmon

Ingredients

  • 4 tablespoons grass-fed butter barely melted, or coconut oil or olive oil
  • 1/2 teaspoon sea salt
  • 1 organic or pastured egg
  • 2 tablespoons sweetener honey, maple syrup, sucanat
  • 1 teaspoon vanilla extract optional
  • generous sprinkle spice blend recipe below
  • 2 cups sourdough starter fed the night before
  • 1 teaspoon baking soda
  • 1 tablespoon pure water
  • fruit fresh or frozen, optional
  • yogurt and/or maple syrup for serving, optional

Instructions

  1. Heat cast iron skillet on stovetop.
  2. I turn my electric burner to level 3 (of 11).
  3. I want my pan hot, but not too hot or the bottom of the pancake will burn.
  4. If you don’t get a perfect golden brown the first time you try this method, take note of what you did and make a change the next time.
  5. While the skillet is heating, take a medium size bowl.
  6. Whisk together melted coconut oil, egg, salt, sweetener, extract, and spices.
  7. Then pour in sourdough starter -- make sure it has been fed the night before.
  8. Stir well with whisk and set aside.

  9. In a small cup, combine water and baking soda.
  10. Set aside.
  11. Then grease the bottom and sides of hot cast iron skillet.

  12. Pour the water/soda mixture into your waiting pancake batter.
  13. Stir to incorporate.

  14. Then pour the batter into your waiting skillet to about a 1-inch thickness.
  15. Instead of letting your batter sit while waiting for skillet pancake to finish, I recommend baking regular griddle pancakes in the meantime.
  16. I make 1 large and 1 small cast iron pancake and 2 griddle pancakes.

  17. Now, watch for bubbles.
  18. I let mine cook for 4 to 5 minutes on the stove.
  19. If you choose, now add fresh or frozen fruit by pressing it into the batter.
  20. Toward the end of this initial cook time, I turn on the broiler.
  21. Finish your pancakes off in the oven.
  22. Do not use the very top shelf.
  23. The 2nd or 3rd shelves work best.
  24. Remember, your pancake bottom will continue to cook while the top cooks and browns.
  25. Remove from oven once tops are golden brown.

  26. Finally, flip onto a cooling rack.

Recipe Notes

Mixed Spice Blend

Combine all spices in a small jar. Use whenever the need arises!