Sourdough Pancakes with Maple Drizzle

Makes 8 pancakes · 2 per serving

FOR THE PANCAKES

FOR THE MAPLE DRIZZLE

Steps

1. Step 1

   In a large bowl, whisk together active sourdough starter, all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until just combined. In a small bowl, whisk large egg yolks with whole milk and melted unsalted butter. Pour the wet mixture into the dry and stir until barely incorporated — a few lumps are fine. Let the batter rest at room temperature for 20 minutes; this hydrates the flour and lets the sourdough flavor deepen.

   • 1 cupactive sourdough starter
   • 1 cupall-purpose flour
   • 2 tbspgranulated sugar
   • 1 tspbaking powder
   • ½ tspbaking soda
   • ½ tspfine sea salt
   • 2 largeeggs, separated
   • ¾ cupwhole milk
   • 3 tbspunsalted butter

2. Step 2

   While the batter rests, make the maple drizzle: in a small saucepan over low heat, combine pure maple syrup and unsalted butter. Warm, stirring occasionally, until the butter melts and the syrup is glossy and hot, about 3 minutes. Stir in flaky sea salt, then remove from heat and keep warm.

   • ½ cuppure maple syrup
   • 2 tbspunsalted butter
   • ¼ tspflaky sea salt

3. Step 3

   In a clean medium bowl, beat large egg whites with a hand mixer or whisk until soft peaks form, about 2 minutes. Gently fold the whites into the rested batter in three additions — stop as soon as no white streaks remain. The batter should be thick, airy, and pourable; if it's too thick, add whole milk 1 Tbsp. at a time.

   • 2 largeeggs, separated
   • ¾ cupwhole milk

4. Step 4

   Heat a large nonstick skillet or griddle over medium-low heat and brush lightly with unsalted butter. Working in batches, pour ¼ cup batter per pancake, leaving 2 inches between them. Cook until bubbles form on the surface and the edges look set and matte, 2–3 minutes. The bottoms should be deep golden brown — if they darken too fast, lower the heat.

   • 2 tbspunsalted butter

5. Step 5

   Flip the pancakes and cook until the second side is golden and the pancakes feel springy when pressed, 1–2 minutes more. Transfer to a plate and keep warm in a 200°F oven while you cook the remaining batter, brushing the pan with more butter as needed.

   • 3 tbspunsalted butter, melted, plus more for the pan

6. Step 6

   Serve the pancakes stacked, with the warm maple drizzle poured generously over the top. Taste the drizzle first and adjust: a pinch more flaky salt if it tastes flat, a squeeze of lemon if it's too sweet. Leftover pancakes keep in the fridge for 3 days; reheat in a toaster or skillet, not the microwave, to keep the edges crisp.