Potato Flake Sourdough Pancakes

If you are looking for an easy and delicious weekend breakfast, these potato flake sourdough pancakes won't disappoint. They are fluffy, crispy, and oh, so delicious!

5 from 3 votes

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Equipment

Glass mixing bowl
Whisk
Cast Iron skillet or griddle
Spatula for flipping (I really like my fish spatula like this one)
Silicone spatula
Measuring spoons and cups

Ingredients

1 cup Potato flake starter I pull mine straight from the fridge. Can be active but doesn't have to be
2 1/4 cup All purpose flour
1 cup Warm water
1/2 teaspoon Salt
3 teaspoons Honey
2 teaspoons Coconut Oil
1 Egg
1 teaspoon Baking Soda
Butter for greasing the pan

Instructions

The night before you want to have pancakes for breakfast, mix together the starter, flour, and water. I always mix my starter well before pouring into the measuring cup to ensure it is evenly distributed.
In the morning you will add the remaining ingredients, but don't add the baking soda until just before pouring. Add the egg, honey, oil, and salt. Mix vigorously until combined. Prepare your skillet or griddle by preheating on medium-high heat and adding some butter and coconut oil. This will give it a crispy edge.
Finally, right before pouring, add the baking soda and mix well. Scoop about 1/4 of a cup of batter on the hot skillet. Reduce heat down to medium-low to allow the pancakes to cook throughly without burning the bottom.
Once your pancakes are not producing any more bubbles, it's time to flip! This should take about 2-3 minutes but can vary based on the stove and type of skillet used.
Set aside the finished pancakes and keep frying until all are cooked.
Top with butter and maple syrup for the best potato flake sourdough pancakes.

Notes

Don't flip the pancake until the bubbles have stopped forming and only flip the pancake one time.

Measure the coconut oil first on your teaspoon and then the honey. It will allow the honey to slide right off the measuring spoon and not waste any.