Mix Dry Ingredients Whisk flour, sugar, baking soda, baking powder, and salt in a bowl.
Mix Wet Ingredients In another bowl, whisk starter, milk, egg, melted butter, and vanilla until smooth.
Combine & Rest Gently fold wet into dry. Don’t overmix—lumps are okay. Let batter rest 5–10 minutes.
Cook Heat a non-stick or cast iron skillet over medium. Grease lightly. Pour ¼ cup batter per pancake. Cook until bubbles form and edges set (2–3 min). Flip and cook another 1–2 min.
Serve Warm Stack and top with maple syrup, fruit, yogurt, nut butter—whatever you love.
💡 Tips
Use room temp ingredients for better texture.
Resting the batter helps activate the starter and soften the flour.
Medium heat = golden outside, cooked inside.
Store leftovers in fridge (3 days) or freezer (2 months). Reheat in toaster or skillet.
🍽 Variations
Blueberry: Add fresh or frozen berries.
Banana: Mash one ripe banana into the wet mix.
Savory: Add herbs, cheese, or top with eggs and avocado.
