What could be tastier than a stack of sourdough pancakes on a cold winter’s morning? These pancakes are light and fluffy with a delicious sourdough flavour that makes for a unique and vintage-style pancake.
To make this recipe you need an active sourdough starter, so it’s a good recipe to start on bread baking days. It really doesn’t require much extra work… beyond setting up the sourdough to ferment the night before you want to make your pancakes.
Balancing the sourdough flavour
I tried many recipes on my way to creating my perfect sourdough pancake recipe. It’s all about balancing the sourness. The recipes I tried fell into two categories:
- Those that were too sour-tasting and weren’t very enjoyable. These recipes had too much starter in their initial ferment.
- Other recipes simply added a bit of sourdough starter into the batter in the morning without fermenting flour at all. It added flavour, but I want my pancakes to have all the benefits associated with pre-fermented grains.
This recipe has the perfect amount of sourdough starter. It is delicious and well-fermented. The perfect sourdough pancake!
PrintSourdough Pancakes
These pancakes are light and fluffy with a delicious sourdough flavour that is achieved by just the right amount of fermentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 3-4 1x
- Category: Breakfast
- Method: Sourdough
Ingredients
Overnight Ferment
- 2 oz active sourdough starter (1/4 cup)
- 5 oz flour (1 cup)
- 1 cup of water (filtered and at room temperature)
Next Morning
- 2 eggs (see notes)
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
Instructions
- Mix all the ingredients for the overnight sourdough ferment in a glass container. Leave it somewhere warm for 8-12 hours.
- The next morning preheat your pan before mixing the batter. The pancakes will start to rise immediately.
- Mix the remaining ingredients into the fermented sourdough starter.
- Cook the pancakes on medium until nicely browned on both sides.
Notes
- I have made this recipe a number of times without eggs. I use 2 tbsp flax mixed with 1/4 cup of water in place of the eggs. Mix it up, and let it sit for 10 minutes to gel before stirring into the batter.
- If you want to skip the sugar in the recipe you will end up with a savoury pancake from the sourdough. So if you want a sweet pancake I recommend using some sort of sweetener. We like date sugar
as our sugar substitute.
- We have an amazing cast iron griddle
that covers two burners. Perfect for making a load of pancakes. You could also use a non-stick skillet
or whatever you want!
as our sugar substitute.
that covers two burners. Perfect for making a load of pancakes. You could also use a 
or whatever you want!Keywords: dinner, dessert, savoury, sweet
Delicious! I doubled the recipe because my family eats a lot of pancakes. I used 2 eggs and also used the flax mixture, because 4 eggs seemed excessive. They puffed up quickly, but after I let them cook through, they settled down and were a fairly flat pancake – perfect for piling on the local strawberries that just appeared in the market. One question: do you really find that 1 oz of starter = 1/4 cup? I find that if I go by weight, 1 oz of starter is much less than 1/4 cup by volume. This time I went by volume, so I used 1/4 x 2.
★★★★★
Actually you are right. I will fix the recipe right now, as I think the volume measure is better. Thanks!
Hey, Emillie! I really like this recipe and it’s going to be a favorite of mine for years to come.
Since I really like this blog in this recipe, I would like to nominate you for the Sunshine Blogger Awards. If you’re interested, click on this link and learn more: https://theflavorfulroad.wordpress.com/2018/10/12/the-2018-sunshine-blogger-awards/