Sourdough Pancakes

Timeline to make pancakes Saturday morning.

  1. Take the starter out of the fridge on Friday morning (around 7 or 8am).
    1. Measure out 75 grams of starter.
    2. Add 45 grams water + 30 grams bread flour and mix well.
    3. Cover and keep at room temperature.
  2. Friday afternoon (around 2pm):
    1. Feed starter again by adding 90 grams of water + 60 grams bread flour. Mix well, cover and leave at room temperature.
  3. Friday evening (around 8 or 9pm):
    1. Feed starter again by adding 180 grams water + 120 grams bread flour. Mix well, cover, and leave overnight at room temperature. You should have about 600 grams of starter after this feeding.
  4. Saturday Morning :
    1. Before making pancakes, unless you already have some starter saved, set aside 38 grams of the starter, mix it with 15 grams bread flour and 23 grams of water, and put in the fridge for next time.
    2. For the pancakes: Add the following to the remaining approximately 600 grams of starter and mix well. (It doesn’t matter whether it’s the full 600 grams of starter or 600 grams less the 38 grams set aside for next time.)
      • 2 tablespoons maple syrup
      • 3 tablespoons oil
      • 2 eggs
      • 1/2 tsp salt
      • 1/2 tsp baking soda
      • 1 tsp baking powder
  • Pre-heat a griddle or cast iron pan to medium high heat. Once hot, grease it with oil. It should be hot, but not smoking more than a little.
  • Pour 1/4 cup pancake and cook until bubbles appear on top of pancakes and edges begin to dry, turn over. Leave for about a minute or so and move to a plate.

Sourdough Pancakes

Ingredients

  • 1lb 2oz sourdough starter (active and feed at 60% water/40% flour by weight)
  • 2 tablespoons maple syrup
  • 3 tablespoons neutral oil
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder

Instructions

1

Pre-heat a griddle or cast iron pan.

2

Mix all ingredients in a bowl.

3

When griddle is hot, pour 1/4 cup pancake and cook until bubbles appear on top of pancakes, turn over. Cook until golden brown.

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1 Comment

  • Reply
    Sourdough Bagels 2 - Janine's Recipes
    August 29, 2021 at 12:21 pm

    […] starters. 100% hydration means equal parts flour and water by weight. By contrast, for the waffle, pancake and pizza dough recipes on this site, I use a starter that is wetter – 60% water and 40% flour […]

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