Sourdough Pancakes – a delicious recipe with sourdough starter, flour, eggs, salt, baking soda, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Beat sourdough starter with flour, then place the batter into a mixing bowl, cover it and allow it to rest at room temperature 1. for 8 to 12 hours.
2
Punch down the sourdough if it has risen, then beat in the eggs, salt and baking soda. If your batter is too thick, thin it with a bit of milk, cream or water.
3
Warm a skillet over medium-high heat, drop in enough butter to prevent the pancakes from sticking (about 1 tablespoon). When the butter melts,
4
reduce the heat to medium-low, then spoon 1/4 cup of batter into the pan. Cook each pancake until bubbles begin to rise to the surface - about 2 to 3 minutes, then flip and continue to cook a further 2 to 3 minutes. Continue working in batches, adding more butter as necessary, until the batter is exhausted. Serve warm with fresh fruit, butter, cream and syrup or honey.
181
kcal
Calories
5
g
Fat
23
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups sourdough starter, 1 cup sifted flour, 2 eggs, 1 teaspoon salt, and more.
Yes, Sourdough Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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