Sourdough Pancakes.

sourdough pancakes

I’ve been trying to maintain my sourdough starter, as well as pass pieces off to friends to maintain. I was under the impression that the starter could be left in the refrigerator, then fed once before baking. My dad has been telling me that it needs like four days of feeding before baking. What?! So if I wanted to bake once a week, I really can’t refrigerate it.

This will get to the pancakes.

I promise.

Stay with me.

I have been maintaining my starter every day, as well as experimenting with keeping another portion of it in the fridge. However, after like a month of feeding the starter, I am beginning to feel wasteful throwing away part of it each day. My mom told me she likes to make sourdough pancakes with their starter.

Pancakes!  Great idea, mom.

Then she never sent me the recipe, or called me back this week. Hurmph! I think she’s having a busy week. Luckily, I found another recipe on a brochure from Joe, the guy who led the City Market Sourdough class last fall.

sourdough pancakes

So I made Joe’s Sourdough Pancakes instead of mom’s. It was easy. Just combine all of the ingredients into a bowl, as well as a teaspoon of sugar.

sourdough pancakes

Whisk. Let mixture sit for a few minutes at room temperature.

sourdough pancakes

Then add water and baking soda. Whisk again.

sourdough pancakes

Heat up a cast iron skillet with a little bit of oil and cook them up. I love how puffy and fluffy they look. I mean, that’s a solid looking pancake. They also had a wonderful texture and flavor from the starter.

sourdough pancakes

The recipe made about 15-18 pancakes. I did not eat this entire stack, but I think it’s funny when I see pictures of huge stacks of pancakes! I ended up freezing most of mine. However, they are already almost all gone by now. I’ll have to make more this weekend.

sourdough pancakes

Sourdough Pancakes

Slightly adapted from Joe from the City Market Sourdough Workshop

These pancakes are so easy to make, and puff up nicely. Joe says in his directions that the pancake batter can also be made the night before, then add the baking soda and water before cooking. Delish!

Makes 15-18 medium-size pancakes


  • 1 cup starter
  • 1 cup room temperature or lukewarm water (or milk)
  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 egg

Mix all ingredients. Let sit for a few minutes, or even overnight.

Then add:

  • 1 teaspoon baking soda
  • 1 tablespoon water


Heat a skillet {I love cast iron} over medium heat with a little bit of oil to coat the bottom.

Add about 1/4 cup of pancake batter to the skillet once it is hot {water should sizzle if added to the pan}.

Once the top of the pancakes begin to bubble, flip quickly. In a cast iron skillet, this is a fast process.

I decided to freeze most of my pancakes. To do so, simply lay pancakes in a single layer on a baking sheet. Place in freezer until pancakes are hard. Add pancakes to Ziploc baggies and place back in the freezer.

About Sarah

Always thinking about my next meal.
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10 Responses to Sourdough Pancakes.

  1. steve says:

    I have been wanting to something similar with my sourdough starter.

    I am pretty sure you can keep your starter in the fridge and feed it less frequently. I need to look more into it and would be curious how your experiment comes out.

  2. Eloise says:

    Those look delicious! My friends and I often make pancakes on Saturday’s after we leave our community garden, I vote we make these this weekend!

    • Sarah says:

      Oh, wow, your Saturday’s sound fantastic: gardening plus pancakes. Lucky you! It’s a bit early for gardening up here. Snowed the other day?! My friends have started some seeds indoors:)

  3. Liz says:

    I LOVE that first picture of the stacked pancakes!

  4. Aimee says:

    Sarah, your photos are so beautiful! Love that pancake stack. I find few things more fun to photograph than pancakes. :)

    But you are right. If anyone at a pancake stack like that they would probably cry and whimper for 8 hours and straight. Enjoy them from the freezer!

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  8. sildil says:

    Best pancakes ever! And I usually use my starter after one feed from the fridge, it still makes lovely bread and these pancakes – I guess it might be better still after longer out, but it doesn’t seem to cause problems :)

  9. Lori says:

    This recipe made delicious pancakes! The only suggestion I have is to write in the instructions to mix the baking soda and water together before adding to batter.

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