The first time we made sourdough pancakes, we actually decided they just weren’t for us. I tried Sarah’s sweet apple cinnamon sourdough pancake, and they were so sour mixed with the sweet. Don’t give up on these, though, because I’ve since learned my lesson: it’s all about the sourness of the starter. I’m so glad I tried again!
I’ve taken to making pancakes the day after I take a bunch of starter out to make bread, because then I can mix lots of new flour and water, make the starter the perfect consistency for pancake batter, and it’s all ready to go the next morning and not too sour.
Sourdough Pancakes that are Actually GOOD!
Here is another recipe from our guest, Sarah, who doesn’t like to throw away her sourdough starter when it gets too much! (She shared crackers yesterday.)
Equipment Needed:
- Large mixing bowl with lid
- Additional bowl for beating eggs
- Wire whisk
- Griddle
- ¼ c measuring cup for scooping batter (optional)
- Approx 1 C sourdough starter
- 1 C whole wheat flour
- ½ – ¾ C milk, depending on how thick you like your pancakes.
- ¼ t salt
- 1 T baking powder
- 2 beaten eggs
- 2 T melted butter
- 1 t vanilla (optional)
- ½ t cinnamon (optional) or other spices
- The night before you want to make pancakes, combine the starter, flour and milk in a bowl. Cover and let it soak at room temperature for at least seven hours.
- In the morning, preheat your griddle. Then stir the flour/starter/milk mixture. Beat two eggs in a separate bowl then add them to the batter. Then add the salt, baking powder and optional vanilla and/or spices. Gently mix in the melted butter and let the batter rest for five minutes.
- Grease your griddle with coconut oil or butter. Scoop pancake batter onto preheated griddle and allow the first side to cook until you see bubbles forming and the edges getting dry or until the first side is golden brown. Flip pancakes and cook until the second side is golden brown.
More Sourdough Thoughts
Like I said above, this may all be dependent on your starter and how sour it is, but just remember you may not have the same pancakes twice – ever – with sourdough. Here’s one more quick recipe from the comments at Heavenly Homemakers:
Mix 1 cup flour, 1 cup starter and 1 cup milk. Let rest overnight.
Add 2 beaten eggs, 1 Tbs honey or maple syrup, 1 tsp salt, 1 tsp baking soda, and 3 Tbs melted coconut oil or butter. Mix and cook!
The bottom line: No matter what your starter is doing, you cannot mess these up. Okay, you could get them too sour. But you don’t have to worry about the rising time…yet! Come on back tomorrow for some pizza dough options from Sarah!
These look delicious, I need to get me some sourdough starter going!
.-= Brenda´s last blog ..Beach + Book = Bliss =-.
Yum – we love pancakes here. I have never made sourdough one though and I just through my starter out. I need to get some more for sure. 🙂
.-= [email protected] Beauty and Bedlam´s last blog ..Lower Your Grocery Budget by Tracking your Food Expenses =-.
Yum!! My kids love pancakes.
.-= Upstatemomof3´s last blog ..What’s She Doing Now? =-.
Linked this one too, and several other of the recipes!
.-= Lenetta @ Nettacow´s last blog ..40 Bags Update – Bags 34 – 44 =-.
I’m so glad that you tried the pancakes again! You’re right, they have to be made from a recently fed, not too sour starter or you will be shocked by the taste!
And your focaccia looks great! Did you make it all whole wheat? It looks a lot browner than mine (I admit, I normally make mine with AP flour, or at least half! 🙂 Good to know it works so well with WW!!
Best,
Sarah
.-= Sarah´s last blog ..Whole Wheat Brown Sugar Chocolate and Almond Biscotti =-.
Sarah,
yes, it’s all whole wheat! It’s soooo good….
🙂 Katie
Did your pancakes turn out “gooey” in the center? It seems like everytime I soak flour my bread/pancakes/etc. turn out extra “gooey,” and not in a good way, they have a strange texture. Just tried this recipe and had the same problem. Any idea what I’m doing wrong?
Michelle,
I can’t say I’ve had gooey pancakes…perhaps you’re flipping too soon or your heat is too high? You should see that the bubbles pop and stay open before flipping these guys, and the edges will look dry. The only other thing I could think of is that your batter is just too thick, and you could always thin it with water. I’m sorry you had gooey pancakes; they don’t sound very appetizing!
Katie
Thanks Katie. Ours did not turn out gooey. I tried this as my very first sourdough creation. I read your comments above though and added a couple of tablespoons of honey to the mix as my starter smelled strongly of beer so I was afraid it would be too sour. They turned out great and I can’t wait to try other recipes now.
We just tried your recipe for sourdough pancakes and they were fantastic! My starter isn’t very aged (maybe 4-5 days) but you could still taste it 🙂 We have 4 kids and the oldest is having a hard time adjusting to a better eating routine but these pleased everyone! Thanks so much 🙂
Michelle in Alaska
Could this batter be used for Waffles too??
Rochelle,
I don’t know, never tried – but maybe? Sometimes it needs to be thicker for waffles… 🙂 Katie
Made pancakes this morning as my very first sourdough cooking experiment…we LOVED them! I am going to make hot dog buns later this week.
These were great! I made them into waffles :o)
The link for that apple cinnamon sourdough pancakes is and invite only blog. I would love to see that recipe! Is there anyway to post it? Love your recipe too! A great way to use extra starter!
Great recipe! Just made them this morning, and they are light, fluffy, and even husband approved!
If anyone has tried the Talkeetna Roadhouse sourdough pancakes, those are my FAVORITE pancakes in the world but I live in California now so haven’t had them in a while 🙁 do these taste similar?