Sourdough Pancakes

Praise the heavens! These pancakes were two weeks in the making. And it all started with.. well.. forgive me.. a starter.

It turns out that a sourdough starter, a mixture of flour, water, bacteria and yeast, makes some pretty stellar pancakes. The cakes came out slightly thin, nicely browned and light as air. The starter and baking soda combination created insanely porous and light pancakes. The flavor? Combine sourdough bread and pancakes. Delicious. Super delicious. The slightly sour pancakes are perfectly complimented with maple syrup and sweet strawberries.

If you’ve followed along with me on my starter adventure, I hope you’ll try these pancakes. Jump on over. There are a few things you should know about this wacky pancake mix.

If you have no idea what’s going on, here’s a link to a link to all the sourdough starter madness.

It would seem that many things having to do with sourdough starters are an overnight process. These pancakes are no exception. For weekend pancakes, you’ll need to start you batter on Friday or Saturday night.

When combining a cup of starter with additional water and flour for the pancake, use a bowl with plenty of room. Your starter will grow a few times during the pancake making process. Make sure your bowl is made of glass or plastic. Metal does funny things that don’t agree with your starter.

Once you’ve removed the necessary amount of starter for the pancake batter, feed your original starter with a cup of water and a cup of flour, stir, cover and return to the fridge for your next sourdough adventure.

Heat a griddle and grease as you normally would for cooking up pancakes. I have to admit, it took me several rounds of pancake mistakes before I got the knack of cooking these beauties. My batter was pretty thin, maybe because my starter was thin, so it took a bit of practice to get a handle of the cooking. Not to worry, this recipe produces enough batter for a few rounds of mistakes.

Go on! Enjoy some pancakes. Let me know what you think?

I think it’s time for the real deal. Sourdough bread will be next.

Sourdough Pancakes

recipe from Glass House

Print this Recipe!

Night before:

Mix 1 cup of starter, 1.5 cups warm water, 2.5 cups flour (a mix of white and wheat is good) cover with foil and let stand overnight. I put mine in the oven with the light on; it’s the perfect temp. The next morning:

Mix 1 egg, 2/3 cup milk, 1 teaspoon baking soda, 1 teaspoon salt, 2 tablespoons brown sugar and 2 tablespoons vegetable oil. Whisk into the mixture from the night before, let stand for five minute and drop onto griddle. Try them served with warm maple syrup and fresh strawberries and blueberries.

51 thoughts on “Sourdough Pancakes

  1. Finally had time for a leisurely breakfast. We’ve had sourdough pancakes for years, but our recipe is different so we enjoyed trying yours. The batter was thin, like you said, but they made for a nice textured pancake. I added fresh blueberries which was good too. I may have used too much whole oats in my “flour” ratio because they didn’t all dissolve overnight. Overall: the kids each ate about six, my husband likes your recipe better than ours, and I didn’t taste much difference but loved them both. Can’t wait to make bread next.

  2. Love it! I have a huge baking project this week and then I am going to get my starter going. I love these kind of pancakes! Thanks for sharing so I don’t have to think too hard!

  3. Those look amazing! Just looking at them has made my belly start growling quite fiercely. Not a good sign when dinner is still hours away…

    p.s. I hope you don’t mind but I “tagged” you today (check out my blog). I’ll totally understand if you don’t have time to play along but I think you’re other readers will agree, we’d love to learn more about you!

  4. I made these too and my batter was thin as well. I experimented with added a little bit more flour, but was not happy with with results. Any suggestions for next time joy?

  5. I guess sourdough is just very forgiving. We started like you, with a pretty big bowl of starter. Then we pared it down and only keep about a half cup in the fridge. We feed it the night before (3 c.water, 3-3/4c flours) then we put a bit back in the morning, but never measure. We add water if it seems too thick. I’ve quit trying to understand how the pancakes can work out when the amount of starter can vary that much, but then I’ve also heard that pioneers carried just a tiny thimbleful around with them. Will be eating your recipe this Sunday and am eager to learn how to make bread too.

    My recipe for pancakes or waffles:
    3 eggs
    3T oil for pancakes or 6T for waffles
    3/8 c. dry milk
    1-1/2 T sugar
    1-1/2 t. baking soda
    1-1/2 t. salt

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