Sourdough Pancakes, the real deal!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have never made a sourdough pancake like this one before. This is the real Alaska McCoy of pancakes. The recipe is very simple, and the success of the finished product depends somewhat on a sense of mastery over the heat of your griddle or frying pan.

Sourdough Pancakes, use up extra starter.
Real Sourdough Pancakes.

I will share a photo journey in the grasping of that mastery; something I think is important in food blogging. While bloggers do want folks to read the recipes and look at the photos of beautiful food, blogging is also a great way to share information.

But the truth is not all of these photos, are of beautiful, most are what I call "real life" food!

Sourdough Pancakes
adapted from:  Alaska Sourdough
makes 7-8 medium-sized pancakes

Note,  starter (only) pancakes are very tangy pancakes.

1 1/2 c sourdough
flour if needed - see note below
4 T oil
4 T sugar
1 egg

1 t soda
2 t water

oil for frying - we used coconut oil

Note:  I tend to keep my sourdough a bit on the wet side. In this way, I can add a bit of flour 2 or 3 times a week to keep the action working. Being a small family, we don't bake as much or as often as a larger family would. Therefore my sourdough pancake batter will have a bit of flour added.

In a large bowl, mix sourdough, flour if needed, oil, sugar, and egg together beat well. In a small bowl, mix soda and water, set aside.

Begin heating griddle or frying pan on medium heat. When hot (but NOT too hot) add the soda water mixture to batter, gently fold the soda mixture in, do not over mix.

The heat is too high, this pancake is not "baking" on the griddle, but frying in the fat

Ladle batter onto a prepared griddle, let cook until bubbles come to the top and break, the surface begins to firm up.

Turn and continue cooking until done. Serve with real maple syrup or toppings of your choice.

The following is a pictorial on pancake "baking" vs "frying".

And now....

While this pancake did not get too brown, with the high heat,  it had to be turned before it had a chance to cook enough, that splatter is the proof.  

The heat is too high, you can tell by the overly brown color. However, the cooking time was good, very little splatter.

Sourdough pancake batter.

Tip:  Don't stir batter between pancakes, you will disturb the action of the soda. 

Lower heat level, very little splatter. It is getting better....

I think this is just about right! At this point, my stove was on the lowest setting.

Cast iron pans, the perfect cooking surface for Sourdough pancakes.

Yep, good heat level looks like proper cooking time. 

Because every stove is a bit different, and that could be said for each frying pan, there will be some experimenting. Your pancake journey will be a bit different than ours but do give these a try, if you love sourdough. 

Sourdough pancakes, a good use of excess starter.
We like peanut butter on our cakes. 


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  1. Awesome! I'm a pure maple syrup fan, but I have a friend who uses jelly on her pancakes.

  2. I have never made sourdough pancakes, I will have to try this.

  3. Those look delicious!! I made yeast pancakes for the first time on Saturday. And yes, I had one like all the ones pictured until my pan got just right.

  4. Yummy breakfast food always makes me happy, and these pancakes look great!

  5. I can't wait to try Sourdough pancakes -sounds easy too!


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