Using sourdough in a pancake recipe is really just a good excuse to eat pancakes. Sourdough starts require a little maintenance but if you buy a good one and continue to feed it well it can last you a long time. 

And talk about adding flavor! It may be an acquired taste for some but I just love the tartness of sourdough paired with the sweetness of maple syrup. This recipe is just a base that you can add extra cinnamon, sugar, or whatever you would like. 

The really unique part of this recipe that I discovered is that, while experimenting with bone broth and trying to find foods that I can add it to without my family knowing it, this actually works in here! The slight flavor of the bone broth (no spices or salt added to it makes a huge difference) is hidden by the sourdough. However the extra fat from the bone broth does make these pancakes more crispy and slightly flatter but that's right up my alley anyway. 

*If you don't have bone broth on hand or don't want to add it in then milk can easily be subbed for it. 

Healthy Sourdough Pancakes

1.5 cups whole wheat flour 

1 Tbsp baking powder

1 tsp salt

1 tsp cinnamon

2 Tbsp brown sugar

1/2 cup sourdough starter

2 eggs, beaten separately 

1 cup bone broth 

1/2 cup milk or water

3 Tbsp melted butter, coconut oil, or olive oil

Combine the first five ingredients and stir together. Add in the sourdough starter, beaten eggs, bone broth, milk, and butter. Stir all together until just barely combined. Lumps are normal (do NOT overmix or batter will result in tough pancakes). Let sit for 5 minutes.

Heat a griddle over medium heat and drizzle on some olive oil. Using a 1/4 measuring cup, measure and pour pancakes onto griddle. Wait until bubbles appear on the top of the batter then flip and cook for 3 minutes more. Let cool on wire rack (this prevents soggy pancakes). 

Serve with a dollop of butter and some real maple syrup!