Sourdough Pancakes

I noticed the other day that 84 people are now subscribed to The Gingered Whisk! Whoo! It’s nice to know that my little blog is starting to grow, and that people other than my parents and my best friends are reading and cooking with me. So if you are new here, I’m really glad to meet you! Feel free to drop me a line anytime. I also wanted to say that I am soo excited that I have had four submission accepted to Tastespotting, which in my mind is a big accomplishment because all the photos on there are so beautiful, and I am not nearly as talented as 99% people on there!

It is, of course, only natural that I make sourdough pancakes. Given my natural adoration to pancakes of all kinds, and my newfound joy of sourdough, it was only a matter of time before I attempted this.These aren’t the type of pancakes that you make when you just roll out of bed, though. Well, you can, you just have to do a little prep work the night before. All you have to do is feed your starter and leave it out overnight. That’s easy enough, right?

Once morning rolls around (and you’ve had a cup of coffee, of course) you and your little helper (if you happen to have one) just mix up a few more ingredients, let your skillets warm up, clean up the batter that flew across the room when your little helper really wanted to help stir (Ladybug’s new favorite thing) and you can pancake-it away! 

And you will be justly rewarded for your planning in advance, because these pancakes are a real treat. Combining the slight tang of sourdough and the sweetness of maple syrup, these pancakes are delicious! (Especially if you happen to throw in a few blueberries in the mix, too!)

Sourdough Pancakes (Joy the Baker)

1 cup sourdough starter
1.5 cups warm water
2.5 cups flour
1 egg
2/3 cup milk
1 tsp baking soda
1 tsp salt
2 Tbsp brown sugar
2 Tbsp vegetable oil

The night before:
Mix the starter, warm water, and flour into a large (glass or plastic) bowl. Loosely cover with saran wrap and allow to sit overnight.

In the morning:
In a medium bowl, mix the egg, milk, baking soda, salt, sugar, and vegetable oil until combined.
Whisk this into the sourdough mixture you made last night.
Allow to stand for five minutes undisturbed.
Drop onto a hot griddle or cast iron skillet (1/3 cup works awesome) and cook until bubbles have formed one the top and the bottom is golden.
Flip and cook until both sides are golden.

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  • Reply
    November 6, 2011 at 1:38 PM

    Congrats on all counts! You know, I get rejected on a regular basis from Tastespotting, to the point that now I don't even care anymore… I managed to get 2 breads accepted and 10 or so rejections. I know I'm not good at photography, but wish I could get some pointers in the right direction.

    Now, to sourdough pancakes – they seem amazing, I've never had them, and now you make me crave for one

  • Reply
    Petra E. Blackshear
    August 13, 2013 at 4:20 PM

    Sounds so good! A friend just gave me some starter and I am ROLLING in it! So glad there are more uses than JUST a loaf of bread!

    Will be trying this in the morning. 😉


    • Reply
      August 15, 2013 at 6:36 PM

      Congratulations on having a starter! It is so fun! I encourage you to check out Sourdough Surprises (, its a fun group of us that find all kinds of amazing things to make with our starters (and not just bread and pancakes!)

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