This post is sponsored by Red Star Yeast. All opinions remain my own.
Sourdough Pancakes

One of my favorite memories from culinary school was the week we learned about sourdough bread and each made our own starter. I was fascinated by the processes. I proudly brought mine to class and baked the prettiest and tastiest loaf of sourdough bread, and vowed I’d be making sourdough bread from that starter for years to come.

But I didn’t. I neglected it and eventually had to throw my starter away. When I saw this Red Star Yeast recipe for sourdough pancakes, it reignited that initial excitement. Me and sourdough, we were going to start afresh.

Sourdough Pancakes

Don’t be intimidated by the sourdough process. Fermenting a “starter” of yeast, flour, water, and sugar is as easy as stirring a batter in a bowl every day, because that is all you have to do. Really! As the batter sits it develops a sour flavor over time, so it’s best to let it sit for five days before making these pancakes or baking a loaf of bread.

Sourdough Pancakes

You all know I’m a pancake lover and I really love this variation. These sourdough pancakes are light and tender, with a distint tang that lends itself really well to a topping of fresh fruit in addition to the traditional butter and maple syrup.

We’ve already flipped up a few batches of pancakes from the starter I made last week and I’m looking forward to many more. I think I see a pretty loaf of bread in my future too.

Sourdough Pancakes

Keeping Your Starter Alive

Once you’ve made a sourdough starter, it’s easy to keep it going for as long as you like. I hear some bakeries in San Francisco have sourdough starters that date back to the 19th century.

Once you’ve made your starter, keep it loosely covered with plastic wrap in a warm place and stir it at least once a day. Developed starter will have bubbles on the surface and may have a thin layer of yellow liquid on top. Stir before using.

After measuring starter out for a recipe, replenish with 3 parts bread flour to 2 parts water and 1 teaspoon sugar. So if you remove 1 cup of starter, add 1 cup bread flour and 2/3 cup water and the sugar. If you don’t use the starter in a week’s time, add an additional 1 teaspoon sugar.

More sourdough tips can be found on Red Star Yeast’s online Lessons in Yeast and Baking.

Sourdough Pancakes

Sourdough Pancakes
Light and airy pancakes with the depth of sourdough flavor.
Yield: 12 4-inch pancakes
  • 1 cup (237 ml, 8 fl oz) whole milk
  • 1¼ cup (155 grams) all-purpose flour
  • ½ cup (118 ml, 4 fl oz) sourdough starter (see recipe below)
  • 1 tablespoon vegetable oil
  • 1 large egg
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  1. In a large bowl, combine the milk, all-purpose flour, and sourdough starter. Let sit for 30 minutes. Add the rest of the ingredients to and stir until just combined. It's okay if a few lumps remain.
  2. Preheat a greased cast iron pan over medium heat. Add ¼ cup of the batter to the pan and cook until edges appear dry and bubbles appear on the surface, about 3-4 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
  3. Place cooked pancakes on a plate covered with a clean towel to keep warm. Serve pancakes with butter, maple syrup, and fresh fruit or as desired.
  4. Store leftover pancakes in an airtight container with parchment paper between each pancake. Pancakes will keep in the fridge for up to 5 days, and in the freezer for up to 4 weeks.
Recipe from Red Star Yeast.

Sourdough Starter
This sourdough starter can be used in all kinds of recipes- bread, rolls, pancakes, etc. The longer it sits, the more the sour flavor will develop.
Yield: One sourdough starter
  • 2 cups (474 ml, 16 fl oz) water
  • 3½ cups (420 grams) bread flour
  • 2¼ teaspoons (1 package, 7 grams) active dry yeast
  • 1 tablespoon sugar
  1. Dissolve yeast in warm water and let sit for 5 minutes. In a bowl, combine the yeast mixture, flour and sugar and mix with a spoon by hand. Cover loosely with plastic wrap and place in a warm place. Stir a few times every day. Starter will rise and fall during the course of fermentation.
  2. Let stand for at least 5 days before using. To use starter, measure out amount required for recipe.
  3. Replenish starter with 3 parts flour to 2 parts water with 1 teaspoon sugar. Stir until blended. Let sit for at least 12 hours before using starter again.
Recipe from Red Star Yeast.

Disclosure: This post is sponsored by Red Star Yeast. All opinions are my own, as always. Thank you for supporting these sponsors that help me create new content.

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27 Responses to Sourdough Pancakes

  1. I’ve been wanting to try sourdough for so long!! Love this recipe!

  2. Alison Lewis says:

    omg love these!! Hope you’re well!! MIss all my Utah friends!

  3. Sour dough pancakes remind me of when I was little and my step mom use to make them for us. I’ll have to give this recipe a try. The pancakes look perfect.

  4. Liz says:

    These pancakes sound delicious! Pinning and trying for sure! 🙂

  5. Sarah says:

    Sourdough pancakes are my breakfast nirvana, but I’ve always been too sketchy on sourdough to make them myself. I love this recipe!

  6. Tori Lee says:

    Hi! I LOVE your blog! Could you post a recipe on how you made a loaf of sour dough bread using the sour dough starter?? 🙂

  7. I love any kind of pancakes, absolutely any! I’ve already added this version at the top of my recipe-I-have-to-try list 🙂

    xo, Elisa

  8. This is one of my favorite pancake recipes. Gorgeous photos Annalise! Looking forward to seeing what else you make with the sourdough starter. ~Linda@RSY

  9. Love the dishes in the post 🙂
    These look delicious. I love sourdough anything- I’m sure the tang is awesome in these pancakes!

  10. Chels says:

    I’m going to have to make this! Looks amazing!

  11. Hi..these look delicious! can I ask a quick question..your fairy rolls what kind of yeast did you use? quick rise or active? thank you

  12. Rachael says:

    Such a helpful blog!
    I am new to baking so I’m clueless!!! My friends have all recommended Sourdough’s International’s sourdough starter to me, so I’m going to give it a go!!!

  13. jason says:

    i used a wild yeast starter, which isn’t to hard to make at all.

  14. Sharon says:

    You mention in two different places about replacing starter. One place says 3 parts flour to 2 parts water and also 3 parts water to two parts flour. Which one is it?


    • Annalise says:

      Thank you for bringing this discrepancy to my attention! It is 3 parts flour to 2 parts water and I’ve fixed the recipe. Sorry!

  15. S. Stranahan says:

    I have never even heard of using sourdough starter for pancakes before, and to be honest, I was a bit wary. However, I’ve been working on a sourdough starter all week which calls for twice a day feedings. It seemed like such a waste to toss all that not-quite-ready-for bread starter away, and came across your recipe.

    Am I glad I did! Other than adding a bit more milk because my starter was a bit thick, I followed your recipe. They were fabulous! Thank you so much for sharing your wonderful recipe!

  16. Julia says:

    Just made these…. Ahhhhhmazing! A new breakfast staple in my house, for sure!

  17. Sandra and Kevin says:

    Annalise, on 5-25-14 , I made your recipe for my husband. He fell in Love all over again. THANK YOU!!! We are leaving to Idaho and the starter is going to be a gift for Aunt Beryl…Yummy… I found you last year and the weekends have been filled with many a wonderful breakfasts… Again, THANK YOU ANNALISE… Kevin and Sandra, from Clackamas, Oregon

  18. Jenna says:

    I just made these using 1.5 cups homeground oat flour in place of the all purpose and my own sourdough starter and I have to tell you they were absolutely delicious! Definitely my new favorite pancakes, thank you!

  19. Sarah says:

    Sourdough starter is made from fermented flour and water, once it becomes “yeast”. you can add the salt.

    anything that has lab created super market yeast such as fleishmans and red star is NOT yeast.

    People in biblical times, as well as pioneer times used sourdough starter to make their bread. Not commercial yeast.

    • Alice says:

      Also, beware – the joy of sourdough is that it helps to take the sting out of gluten for a lot of people. But that only works if whatever you are making is left to do its thing for a minimum of 7 hours before you cook it (hence an overnight rise for sourdough bread for eg). Making something using sourdough starter and flour and then cooking it straight away doesn’t make it sourdough. Not a criticism, just a heads up.

      • Suzanne says:

        I used a recipe from an old book about sourdough that only calls for 2 c. starter, an egg, 1/4 c. oil and 1 t. b. soda, added to 1 T. water and folded in just before cooking. They are supposed to be very light and crispy, but mine weren’t either light or crispy, so I’m not sure what I’m doing wrong. I DID use a metal measuring cup, but I saw somewhere that isn’t supposed to make much difference in USING the starter. As mentioned, if you add flour, you are losing the benefit of the flour starch being turned into protein, which I want for my diabetic husband.

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