Recipe courtesy of Royal Tine

Sourdough Pancakes

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  • Level: Intermediate
  • Total: 2 days 10 min
  • Prep: 5 min
  • Inactive: 2 days
  • Cook: 5 min
  • Yield: 5 servings
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1 cup all-purpose flour

1 cup Sourdough Starter, recipe follows

1 tablespoon sugar 

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup milk

1 egg, beaten

2 tablespoons oil

Butter or cooking spray, for griddle

Sourdough Starter:

2 cups all-purpose flour

2 cups warm water

1 package dry yeast


1/4 cup sugar

1 cup warm water (110 to 115 degrees F)

1 cup all-purpose flour


Special equipment:
  1. Combine flour, Starter, sugar, baking powder, salt and soda in a medium mixing bowl and mix. Add milk, egg, and oil and stir until batter is smooth. 
  2. Heat griddle and then lightly grease. Pour mixture to make 3 to 4-inch diameter pancakes and cook on 1 side. With a spatula, flip pancakes to cook on both sides. Remove from griddle and serve.


  1. Combine all ingredients for the Starter in a glass jar. Let stand, uncovered, in a warm place overnight or up to 48 hours. The longer the mixture stands, the stronger the ferment will be. After fermenting, the starter is ready to use or store in refrigerator. After removing 1 cup of starter add the "Feed" once or twice a week.