Sourdough Pancakes
Fluffy, mildly tangy pancakes made using sourdough starter instead of packaged leaveners, a Yukon breakfast tradition dating back to gold rush days.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •mixing bowl
- •griddle or frying pan
- •spatula
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 8 g
- carbs
- 38 g
- protein
- 7 g
- calories
- 260
Instructions
- 1
The night before, feed your starter and let it sit at room temperature until bubbly.
- 2
In a bowl, whisk the starter with egg, milk, melted butter and sugar.
- 3
Sprinkle baking soda and salt over the batter and fold in gently; it will bubble and puff slightly.
- 4
Heat a lightly greased griddle over medium heat.
- 5
Pour batter in rounds and cook until bubbles form on the surface, then flip.
- 6
Cook the second side until golden, about 1–2 minutes.
- 7
Serve warm with butter and syrup.
Chef's tips
Don't overmix once the baking soda is added, as the reaction that makes the pancakes light happens quickly and mixing too much deflates the batter.
Ingredient substitutions
- milk → water or a dairy-free milk
- butter → neutral oil
Storage
Refrigerate leftovers in an airtight container for up to 2 days.
Reheating
Warm in a toaster or skillet over low heat.
Common mistakes to avoid
- •Cooking the griddle too hot, which burns the outside before the inside sets
- •Using a starter that hasn't been fed recently, giving flat pancakes
Serving suggestions
Cooked Sourdough Pancakes?
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