Servings: 11 cakes made with a ⅓ cup measuring cup

2 cups all-purpose flour or 255 grams/ 9 oz by weight (scoop and level method, see notes) 2 cups all-purpose flour or 255 grams/ 9 oz by weight (scoop and level method, see notes)
2 tablespoons sugar or 1 oz/28 grams by weight 2 tablespoons sugar or 1 oz/28 grams by weight
2 teaspoons baking powder 2 teaspoons baking powder
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
½ teaspoon salt ½ teaspoon salt
 
Wet Ingredients Wet Ingredients
1 ½ - 1 ¾ Cups milk or 361 grams/ 12.75 ounces 1 ½ to 1 ¾ Cups milk or 361 grams/ 12.75 ounces
1 cup well-fed active sourdough starter or 9.2 ounces or 260 grams by weight (see notes) 1 cup well-fed active sourdough starter or 9.2 ounces or 260 grams by weight (see notes)
2 tablespoons butter, melted or 28 grams/1 ounce 2 tablespoons butter, melted or 28 grams/1 ounce
1 large egg, room temperature, lightly beaten 1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract 1 teaspoon vanilla extract

Combine all of the dry ingredients and stir well with a fork
Combine all the wet ingredients
Add the wet ingredients to the dry ingredients and stir them just enough to wet all of the ingredients. The batter will be a little lumpy and fairly thick. Don't be tempted to over stir. Again, lumps are fine. Add more milk as you see fit.
Cook on a lightly greased griddle. You need less fat than you think. Extra fat simply ends up burning. Apply your chosen fat be it butter, or oil etc. onto a piece of paper towel and apply to the griddle. Alternatively, you can use a silicone brush to apply a small amount to the griddle. As far as how hot the griddle should be, 375 degrees is the perfect temperature if you pay attention to such things. Check the pancakes by peaking at the bottom when the air bubbles start to break on top. They should not take as long on the second side.
Keep your pancakes in an oven set to warm, the lowest temp you can manage on the warm setting.

Obviously, there is a myriad of variations. For blueberries I like to drop the blueberries onto the batter right after I pour it onto the griddle. You will get less blueberry bleeding, but if you like blue pancakes then feel free to mix them right into the batter.  Obviously, there is a myriad of variations. For blueberries I like to drop the blueberries onto the batter right after I pour it onto the griddle. You will get less blueberry bleeding, but if you like blue pancakes then feel free to mix them right into the batter.