- Prep time
- 15 minutes PT15M
- Cook time
- 2–3 minutes PT3M
- 10–12 servings
These pancakes might take a little more effort than a standard box mix, but the results are incredible. Don't forget the butter and warm maple syrup for serving! (If you don't have your own sourdough starter yet, you can make that too with this Whole Wheat Sourdough Starter recipe!)
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 5 tablespoons butter, plus more for cooking
- 2 eggs, whites and yolks separated
- 1¼ cups milk
- ½ cup sourdough starter
Combine all dry ingredients in a work bowl.
Place butter in a small sauce pot and melt over medium heat until it foams and begins to brown. Remove from heat and immediately pour butter into a different container to prevent it from burning.
Combine the egg yolks with the milk and sourdough starter and mix to combine. Mix the wet into the dry ingredients until evenly incorporated. Do not overmix. Mix in the browned butter.
Whip the egg whites to stiff peaks and fold into the batter in 2 batches.
Heat a griddle or nonstick pan on medium heat. Add 1–2 tablespoons of butter and coat the bottom of the pan evenly. Ladle about 3 ounces of batter into the pan and cook until the edges are dry and there are bubbles in the middle, about 1½ minutes. Flip pancake and cook an additional 30 seconds, until cooked through. Repeat with remaining batter.
Serve with butter and warm maple syrup.