Sourdough Pancakes

How’s your starter doing?  Mine took a while to mature, so to speak.  It really only started to get frothy this week, and it has been going for at least a month.  In the meantime, I have been baking with it regardless: There are plenty of recipes for baked goods with sourdough that you can use even if your starter doesn’t rise all that well yet, like the sourdough biscuits I posted recently.  Here is another such recipe: sourdough pancakes.

Sourdough Pancakes


  • 2 cups sourdough sponge (proofed batter; see below for instructions)
  • 1 1/2 cups flour
  • 1 Tbl sugar
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 Tbl baking powder
  • 1 cup milk
  • 3 eggs, beaten
  • 1/4 cup melted butter



  1. Prepare the sourdough starter the night before, that is, take your starter from the fridge and measure out 1 1/2 cups.  Put into a bowl (preferably glass or porcelain rather than metal), add 1 1/2 cups of flour and 1 cup of tepid water.  Mix well.  Let sit over night, lightly covered; return the rest of the starter, if there is any, to the fridge.  In the morning, measure out 2 cups of starter for your pancakes into a mixing bowl and reunite the rest with your starter in fridge.
  2. Mix the dry ingredients (flour, sugar, salt, and leavening agents) together.
  3. Add the milk and the eggs to the two cups of proofed starter and mix well.
  4. Add the dry ingredients to the wet ingredients and mix well, then let rest for 15 minutes.
  5. Gently stir in the melted butter, then fry in batches like you would any other pancake.

Recipe courtesy of the Frugal Gourmet Jeff Smith.



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