...San Francisco Sourdough Bread Starter... Kitchen Things...Toys and Tools for Breadmakers

Visit Our Store
Baking Conversions
Stuff I've Learned
Instruction Booklet
Bakers' Tool Kits
Contact Us


Sourdough Pancakes

First of all, I'm going to assume that you have some of my starter in the fridge--just waiting to be taken out and fed. 

The night before, mix well (to incorporate some air) 1 cup of your sourdough starter with 1½ cups of all purpose flour and 1 cup of warm water (85°-90°). Leave at warm room temperature (70°-85°) overnight, covered well with plastic wrap.

The next morning, return 1 cup of the starter mixture to the fridge.

Then mix the remaining 1½ cups of starter with

1 egg, slightly beaten
1 Tablespoon of sugar (or more if you like)
1 Tablespoon of melted butter
¾ Teaspoon of salt
½ teaspoon (generous) of baking soda

2 Tablespoons of milk

Try to have your ingredients at room temperature. This will help to make more tender pancakes.

Bake on a 400° griddle. Enjoy!

Another Sourdough Pancake Recipe

You make a basic batter the night before you want pancakes for breakfast. Put one cup of sourdough starter in a large mixing bowl. Add 2 cups of warm water (up to 90° F) and 2½ cups of flour.

Mix thoroughly. Initially, the mixture will be thick and lumpy but will thin down from fermenting and should be lively by the morning. Cover with plastic wrap and leave at warm room temperature (70-85 F.)

In the morning, add:
1 egg
2 Tbs cooking oil
¼ cup instant dry milk
Beat thoroughly.

Then combine in a separate small bowl:
1 tsp salt
1 tsp baking soda
2 Tbs sugar
Blend together until smooth, eliminating any lumps of soda

Sprinkle the dry ingredients evenly over the top of the batter; fold in gently. This will cause a gentle foaming and rising action.
Allow batter to rest several minutes, then fry on a hot, lightly greased griddle. Keep the size of the pancakes to about 1½ to 2 inches. Butter and syrup and enjoy!!
Yield: 25-30 silver dollar-sized pancakes.

Another Fella's Recipe

The night before, remove one cup of starter from the refrigerator and put in a mixing bowl.  Add 1 cup water and 1½ cups flour. Mix well, cover with plastic wrap and leave overnight at room temperature.

The next morning add 3 tablespoons of sugar, ½ teaspoon salt, ¼ cup vegetable oil, and 2 eggs, well beaten.  Mix well then add 1½ teaspoons baking soda and blend well.

Let sit while you fry bacon or sausage then fry the pancakes.

Alternate Recipe With Sour Cream and Blueberries:

Add 1 egg, 2 tablespoons vegetable oil, ¼ cup dry milk and beat thoroughly. Then combine 1 teaspoon salt, 1 teaspoon soda, 2 tablespoons sugar with a little water and blend together until smooth with no soda lumps. Add this to the above combined ingredients and mix well before frying on hot, lightly greased griddle. If the batter is too thick it may be thinned with milk.

Serving Instructions: As each pancake comes off of the griddle, add a spoon size glob of sour cream rather than butter... on top of the very top cake in the stack spoon on blueberries and juice then sprinkle on some powdered sugar. Will serve 2 to 4 hungry folks.