Using your kitchen scale, measure out 240 grams of buttermilk or kefir into a large mixing bowl.

Add the eggs and whisk together.

Add in the sourdough starter and mix again.

Add the sugar, salt, baking soda, and cooled melted butter. Mix again.

Sift flour into the mixture.

Add the baking powder on top of the batter and mix it one final time. Don't over mix by this point and try not to keep stirring it too much or else it will deflate the batter a bit.

Heat a non stick skillet on medium- low heat.

Pour about 1/4 cup of batter onto a hot skillet and wait for it to have tiny bubbles on top.

Once you see the top covered with tiny bubbles, you can flip the pancake over easily.

Serve with maple syrup, butter, condensed milk, or any of your favorite pancake toppings.