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Eggless Sourdough Pancakes

Can't eat eggs? This recipe replaces eggs with full-fat yogurt and makes delicious and fluffy pancakes with that lovely sourdough tang.
Print Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Servings: 22 pancakes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup sourdough starter active or discard
  • 1 cup milk
  • 3/4 cup buttermilk how to make your own in the post
  • 1/2 cup yogurt plain, vanilla, Greek, or homemade
  • 2 tsp avocado or olive oil
  • 3 1/4 cup flour all-purpose is fine & with 1 cup of freshly milled soft wheat berries is great
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 3 tbsp sugar or honey or maple syrup
  • 1 tsp salt
  • 1 scoop protein powder optional

Method
 

  1. Mix together all ingredients in a large mixing bowl with the buttermilk being last. Incorporate well but don't overmix. Some lumps in the batter are fine.
  2. Allow the pancake batter to sit for at least 5 minutes. This is a great amount of time to get your skillet nice and hot.
  3. Grease the skillet. Avocado or olive oil, bacon grease, or butter is fine. I've found I need to grease the skillet every other round of pancakes in the skillet.
  4. Using a 1/3 measuring cup, scoop pancake batter and pour into your skillet, leaving enough room between each cake so you can use a spatula to flip the pancake.

Notes

Recipe notes: This recipe makes at least 22 pancakes so cooking them takes time. You can opt to cook what you need, eat, then return to the skillet and the batter will be fine.
 
More from scratch recipes at www.johnsonhomenc.com