The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sour Dough pancakes

Janice Boger's picture
Janice Boger

Sour Dough pancakes

I am feeding my starters on a daily basis.  I don't want to throw out what I get rid of each day so am saving this to make pancakes.  I need a recipe for pancakes made with sourdough starter.  Any other hints would be appreciated.


thanks.    Jan

jleung's picture

I love these sourdough pancakes - super simple and delicious:

(from Susan (susanfnp) at Wild Yeast Blog)

- Jackie

ZD's picture
mizrachi's picture

The Miners' Pancakes from The Village Baker cookbook are my go to Sourdough Pancakes.  You can find them here:


althetrainer's picture

There were many sourdough pancake recipes posted here on TFL.  All you have to do is to type in the keywords "sourdough pancake" in the seach box.   It should pull out a lot of them for you to choose from.


wally's picture

This is an very old book by Don and Myrtle Holm - The Complete Sourdough Cookbook - but the one I learned to bake sourdough with nearly 40 years ago.  It has some good recipes (not only for pancakes, but doughnuts, bread and biscuits as well).  You can pick it up for about $11 on Amazon.  Not a bad price for its contents.


arhoolie's picture

Here's a favorite of mine:



Janice Boger's picture
Janice Boger

Thanks, Brian.  This is just the information I was looking for.  Also, I like recipes that are easy and quickk in the morning.



arhoolie's picture

This one is certainly quick and very good.



JessicaT's picture

I like using this recipe. It's easy to make and it makes A LOT. 

dlstanf2's picture

I think this is the KAF recipe. I use it all the time. I save my pancakes and waffles in the freezer. Few seconds in the microwave and then in the toaster oven and they are hot. Sometimes I use the waffle iron to re-crisp the waffles.

Sourdough Pancakes/Waffles


½ Cup starter (from refrigerator, unfed)
1 Cup Milk or Buttermilk
1 Cup A-P Flour
1 Tsp. Honey or Brown Sugar


1 Tbsp. Milk
1 Tbsp. Vegetable Oil
1 Tbsp. Sugar
¼ Tsp. Salt (Rounded)
1 Egg, beaten
¼ Tsp. Baking Soda
½ Tsp. Baking Powder


Mix together the Starter, Flour, Sugar, and 1 Cup Milk, leave out overnight. In the morning, add the remaining ingredients and stir briefly. Cook on a hot griddle.

I adapted this recipe so I wouldn't have so much batter. Just the two of us here and we're not lumberjacks. You can add a pinch of cinnamon to boost the taste a bit. I add frozen blueberries for pancakes once I pour the batter on the grill,


Urchina's picture

I use our leftover sourdough starter to make Injera, an ethiopian flat bread made with teff. It's cooked just as a pancake or crepe is, and is served alongside (usually under, actually), the spicy stews and dishes in Ethiopian cuisine. It's a tangy, spongy, unique flatbread that my kids love and it cooks up quick and keeps well. 

Bob's Red Mill carries Teff flour:

If Teff seems to expensive, many recipes I've seen call for buckwheat flour. I haven't tried it myself. 


I have a very hydrated starter (1/2 cup starter: 2 cups AP flour : 2 cups water); to make Injera I simply switched out Teff flour for the 2 cups AP flour, then fermented it for a day or so. You can let it go longer for more tang, or less time for less tang. I mix my starter, teff and water the night before I want the injera for dinner.


After the fermentation, right before you cook, you can add some salt (maybe a teaspoon?) if you wish. Stir the batter down well. It should be very thin, like crepe batter.  

To cook the Injera, I hybridized several methods I found on the internet, some of which I tried (there wasn't a discernable difference to me). Basically, I lightly oiled a 12-inch nonstick skillet, heated it over medium-high heat (as you would for pancakes), then spiraled in a thin layer of the sourdough teff. (Think: making crepes, but a tad bit thicker). I let it cook undisturbed for about a minute on my stove (YMMV) until the edges were set and the Injera had bubbles breaking throughout the top (basically when you'd flip a pancake). Then put on the lid (mine is glass, very handy) and steam until the injera is done, about another 2-3 minutes. The texture of the top will change and become cooked-looking and set. It's a visual thing, hard to describe but not hard to observe in the pan. Note that you do NOT flip injera. 

Transfer to dish, wrap in a towel to keep warm, wipe the pan with an oiled paper towel, and start your next one. 


The 1/2 cup starter - 2 cups teff - 2 cups water recipe makes about 8-10 10" Injera, depending on how thick you pour it. 

Goes great with chili. 


Just something else to play around with...




I'mTheMami's picture

Some Injera! 

U fortunately, I  Have no clue where to buy special flours here in Mxico City yet, but am so so bookmarking your recipe, thanks for posting!