Father’s Day Breakfast: Sourdough Pancakes

Today’s Seven Days of Sourdough post is a perfect illustration of the versatility of sourdough starter. It’s not just for bread; it can be used in pancakes too.

For Mother’s Day I baked virtual french toast for my mom. For Father’s Day my dad gets these virtual pancakes, topped with powdered sugar and fresh blueberries.

I really love these pancakes. The sourdough makes them chewy and extra flavorful. When I made them this time I added orange zest, which meant they practically didn’t need syrup. But that didn’t stop me.

This recipe makes enough for four (not-too-hungry) people.


  • 1 cup (4 1/4 ounces) all-purpose flour
  • 1 cup (5 ounces) whole wheat flour (white whole wheat is preferable)
  • 2 tablespoons sugar
  • 2 cups buttermilk
  • 1 cup fed sourdough starter
  • 2 large eggs
  • 1/2 stick unsalted butter, melted
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • Zest from 1 orange (optional)

Step 1. The night before, combine the two flours, sugar, buttermilk and starter in a medium bowl. Cover with plastic wrap and let sit at room temperature overnight. Note: These pancakes will cook just fine if they rise and ferment for less than an overnight rise – they just won’t have as sour a flavor. When I made these pancakes most recently, the batter only sat for 3 hours before I started cooking. The pancakes behaved the same way, the batter just didn’t have quite the same flavor.

Step 2. Before cooking, combine the remaining ingredients (eggs, butter, salt, baking soda and optional orange zest) in another medium bowl. Whisk to combine, then mix together the contents of the two bowls. Stir gently.

Step 3. Heat a griddle or two frying pans over medium heat. If the griddle or pans aren’t non-stick, wipe them down with vegetable oil.

Step 4. Using a 1/4 measuring cup, pour out the batter into the size of pancakes you prefer. This batter is fairly thick, so it won’t pour smoothly. Cook until the pancakes are full of air bubbles, then flip. Medium heat is critical, or the bottom of the pancake will burn before it cooks through completely.

Serve with fresh fruit, or a side of bacon. I’ve found it works well to cook about half the batter, sit down and enjoy a few rounds of pancakes, then cook the second half.



  • Lydia

    Sounds really good!

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