In a large bowl, whisk the sourdough starter, milk, egg, oil and honey. Mix well until everything is combined.
In a small bowl, whisk together the flour, baking powder, baking soda and salt.
Add the dry ingredients into the wet ingredients and mix gently just until combined. Do not mix vigorously and do not overmix. This will ensure your pancakes stay soft and fluffy.
Spray a pancake griddle with cooking spray or grease well with butter. Heat to about medium heat, 300-350º Fahrenheit.
Pour ¼ cup pancake batter on the hot griddle using a measuring cup or a ladle. Cook until the pancake starts bubbling on top, then flip the pancake.
Cook for an additional 1-2 minutes or until the pancake is cooked through.
Serve warm with melted butter and syrup.
Made about 12 pancakes that were 6” in diameter.
Wrap any leftover pancakes in plastic wrap. Store in the fridge for up to 3 days. Warm leftovers in the microwave. You can also freeze pancakes for up to 2 months.
*Buttermilk works great, too.**Spelt flour is another whole grain option.You can use this batter in a waffle maker for sourdough waffles.Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 12 pancakes, with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**