Sourdough Pancakes – a delicious recipe with sourdough starter, vegetable oil, egg, sugar, salt, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
combine all ingredients except baking soda in a glass or plastic bowl using a wooden spoon.
2
heat griddle, preferably electric pancake griddle or two burner stove top griddle.
3
using a 1 cup glass measuring cup combine 1/2 cup of batter with 1/4 teaspoon baking soda diluted in a tablespoon of water.
4
This combination will create a full cup of batter which you should immediately pour onto hot griddle.
5
This should make four to six 4 inch diameter pancakes.
6
Repeat this process until all batter is used or save the unused batter in the fridge for a easy string of fresh pancake breakfasts.
7
I have found that the batter can be saved int he fridge for two to four weeks with no harm.
8
The same batter can be used equally well in a Belgian waffle maker.
9
The pancakes are surprisingly low-cal and high protein.
197
kcal
Calories
18
g
Fat
8
g
Carbs
3
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, ¼ cup vegetable oil, 1 egg, 2 tablespoons sugar, 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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