I’ve been experimenting with sourdough pancakes for a while now, and this particular recipe really stands out because it uses an unfed starter, which adds a nice tangy flavor without needing to refresh your starter each time. Using 2 cups of flour combined with 2 teaspoons of baking powder, 1 teaspoon each of baking soda and salt, gives the batter just the right lift and texture. What I like about this recipe is the mix of wet ingredients: 1 cup of unfed starter, 1.5 cups of milk, 2 tablespoons of oil or melted butter, 1 teaspoon of vanilla, and 1 large egg. Mixing the dry ingredients first before adding wet ones until just combined — it’s okay to have lumps — helps keep the pancakes light and fluffy after cooking. I usually let the batter rest for about 10 minutes while heating the pan over medium-high heat. Greasing the pan lightly with butter or oil prevents sticking and promotes a golden-brown finish on each side. This method consistently yields fluffy pancakes with a subtle sourdough flavor that pairs perfectly with maple syrup or fresh fruit. One tip I discovered is that letting the batter sit before cooking lets the baking soda and powder activate fully, improving fluffiness. Also, cooking on medium-high heat rather than high heat ensures the inside cooks through without burning the outside. This recipe is extremely versatile — it’s great for a quick dinner when you don’t feel like cooking a lot, or a cozy weekend breakfast. Plus, it’s a fantastic way to use up an unfed sourdough starter, reducing waste. If you’re looking for easy dinner ideas or delicious sourdough pancake recipes, this is a great addition to your cooking repertoire.