Sourdough Pancakes Recipe -
Sourdough Pancakes Recipe

Sourdough Pancakes

Recipe by  

"Yet another way to utilize your sourdough starter. Try topping these yummy pancakes with fresh fruit and whipped cream. I hope you like them! The amount of water can be adjusted depending on the consistency of your starter."

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Ingredients Edit and Save

Original recipe makes 8 pancakes Change Servings


  1. In a large bowl, combine the sourdough starter, egg, water, and oil.
  2. In a separate bowl, combine the nonfat dry milk, salt, baking soda, and sugar. Stir to blend dry ingredients. Add to sourdough starter and mix until batter is smooth.
  3. Bake on a greased 350 degree F(175 degree C) griddle until golden brown on the bottom. Flip and bake on opposite side.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2004

Nice sourdough flavor and quick to mix up. The batter DID seem a little thin, so I added a scant 1/4 cup of flour. They turned out great! Will definitely make these again.

Most Helpful Critical Review
Dec 23, 2003

It might be that have an especially potent starter, but these pancakes had way too much sourdough flavor to be good. My kids ate them, but only after they were drowned in syrup.

Feb 19, 2009

A Keeper. Made them this morning for my Uncle and I and he just loved them. I thought from the rest of the reviews they would be thin like crepes, but heaven's no and just delicious. The only flour in these is the flour in the starter. I made my first batch of starter from a Family Recipe yesterday and used it this morning. So, old starter may have had a stronger sourdough flavor. I made these using my very thick gloppy starter, so the 3/4 cup may have been a cup full or almost. This isn't a science either. I use a cast iron griddle that covers 2 stove burners and used my 2oz Stainless Scoop as a measure. I got 9 pancakes 4 1/2- 5" pancakes. My picky adult Son said these are good Mom. Keep this recipe. They did puff up in the centers and just like all pancakes flattened down as they cooled a bit. This recipe was very easy and quick to make and no problems, and certainly these pancakes are not flat. Different starters such as the runny ones will make a difference, in that case then add a bit of flour to a thicker consistency. Flavor and texture are nearly as good as any other pancake on the market.We ususally always use Krusteaz and I have to thin that alot to get the batter to spread out. This is a Keeper.

Jul 18, 2006

My husband loved these!! He said it was the best sourdough pancake he had ever had. I thought they were pretty good. There are a few comments that they are thin but a true sourdough pancake is meant to be thin. We ate them with strawberry jam and they turned out great!

Aug 17, 2009

I used a full cup of starter so increased the milk to 1/2 cup and the sugar to 2 Tablespoons for fear the kids would not like these too sour. Made eight beautiful, evenly cooked pancakes. I measured out the batter with a 1/3 measuring cup. The kids begged for more, and I enjoyed them as well. A bit sweeter than Krusteez, but I liked that, and the sourdough tang was definitely there, but it was not overpowering. I will make these again. Oh, and I should mention I've never had sourdough pancakes before! Thanks for the great first experience!

Jan 26, 2003

A nice change of pace from regular pancakes. Mine were a little thin, but some extra flour would easily remedy this.

Jul 14, 2009

Stars and dots don't line up, so hopefully I'm giving this 5 stars! Easy and yummy - especially with fresh blueberries on top! Followed others suggestion of adding additional flour until batter is desired consistency. Great way to use sourdough starter!

Feb 09, 2009

I did NOT like this at all. It definately was waaayyy too thin. I had to add flour as well. Different taste, not at all bad. After I added flour, they didn't burn and stick, and actualy rose up to a nice thick pancake. Doesn't make too many though, you'd have to double the recipe at least for more than 2 or 3 people.


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  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 23.1 g
  • 7%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 833 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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