Sourdough Pancakes

Sourdough Pancakes

(10 servings)    Printable Version
  • 2 cup sourdough starter
  • 2 Tablespoons maple syrup (pure maple syrup if possible)
  • 3 Tablespoons oil
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
Place all ingredients in a large mixing bowl and whisk to combine. The batter should be thicker than heavy cream and feel very elastic.

Preheat a griddle or nonstick skillet and lightly brush it with oil. Pour 1/4 cup of batter for each pancake onto the hot griddle. Cook over medium-high heat until bubbles cover the surface. Flip and continue cooking until underside is brown.

If you are not going to eat them immediately you can keep them warm in a 250 degree oven.

Note From Recipe Submitter:

If you want a slightly healthier option you can substitute unsweetened applesauce for the oil.

If you don't have any sourdough starter ask a friend for some, or make your own. Directions can be found at:

These pancakes have a lighter, airier texture than traditional pancakes. Great with maple syrup, strawberry jam, or a blueberry compote.

Mr Breakfast would like to thank Kramin for this recipe.

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