Sourdough Pancake Batter

  1. Hey Bakers!

Are you one of the many bakers that throw out excess sourdough starter?

Stop it!

I can tell you with the review of two of the most particular foodies in the world, my daughters, sourdough pancakes are quick, easy and delicious



1 C Flour (AP or Bread)

1 tsp Baking Powder

1/2 tsp salt

2-3 T Sugar (Depending on desired sweetness)

1 C Sourdough Starter

1 C Milk (Just do me one favor…  Don’t use Skim!  I mean, what’s the point?)

1 Large- Xtra Large Egg

2 T Butter

Extra Oil or butter to cook pancakes on the griddle or in  a pan. (Personally I prefer non stick pans)



  1.  Whisk all the dry ingredients together.
  2. Whisk all the wet ingredients together.
  3. Slowly pour the dry ingredients into the wet ingredients in 3 stages.  whisk together and scrape down the sides of the bowl.
  4. melt the butter and drizzle the butter into the mixture.
  5. At this point, I will assume that people know how to cook pancakes.  I will probably do a tutorial online later to show the proper way, but this recipe had to be posted to stop sourdough starter abuse.

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  6 comments for “Sourdough Pancake Batter

  1. Anne
    July 21, 2016 at 9:16 pm

    I used your recipe for sour dough pancakes today. I have some starter and am using quinoa as my flour rather than wheat. I added an extra egg, since I am flying without gluten to help bind things together, and I also added a bit more baking powder. I did not use skim milk (shudder to think of it) but ended up using some hemp and almond milk on-hand. I do use dairy so it was just handy. the first one fell apart – but I think that was due to the heat in the pan needing to get to the sweet spot. After that, with no added oil, I got four perfect cakes in and out – rather big ones as that was all I could make. I am using the 100% stainless steel pans. They did a good job on this recipe.

    • July 21, 2016 at 9:40 pm

      Awesome! Thanks for sharing, Anne. I haven’t played much with other flours, but I do want to try the recipe with corn flour (masa harina).

  2. Milinda
    May 24, 2017 at 5:29 pm

    I substituted 2/3 c of whole wheat pastry flour and 1/3 cup of buckwheat flour; used buttermilk and have now stopped the Excess Sourdough Starter Abuse Syndrome. Thank you for your recipe. I plan to keep using the basic recipe, too.

    • May 25, 2017 at 2:53 pm

      That’s awesome. Good to hear that the starter is not being thrown to the curb and forgotten.

  3. steve
    May 26, 2017 at 11:49 am

    cant use reg flour whats a good alternative, coconut?

    • June 30, 2017 at 7:27 am

      I am honestly not sure how to regulate a starter with anything but flour. I’m not sure if natural yeasts will react the same way or if it would be safe to use those other flours exclusively. Sorry, that’s probably no help.

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