- For extra tang: Let the mixed batter rest overnight in the fridge. The sourdough flavor will deepen!
- For fluffier pancakes: Separate the egg — whip the egg white to soft peaks and fold it into the batter right before cooking.
- Dairy-free: Substitute oat milk or almond milk and oil instead of butter.
- Add-ins: Mix in blueberries, chocolate chips, or chopped nuts before cooking.
- Make-ahead: Pancakes freeze beautifully! Let them cool, then stack with parchment between each and freeze up to 2 months. Reheat in a toaster or skillet.
Pages: 1 2
