Sourdough Pancakes

"This recipe makes delicious light and fluffy pancakes. Note: The amount of milk added to the Pancake Batter will be determined by the thickness of the sourdough starter used in the Basic Batter. I usually have to add an addition tablespoon or two of milk. The finished product should be the consistency of regular pancake batter. Total time includes proofing time for the basic batter. You'll have basic batter leftover so see Recipe #327240 for additional used"
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Galley Wench photo by Galley Wench
photo by PaulaG photo by PaulaG
photo by kzbhansen photo by kzbhansen
photo by kzbhansen photo by kzbhansen
Ready In:
12hrs 20mins
4 Pancakes


  • Basic Batter (Proof the Night Before)

  • 1 cup sourdough starter
  • 2 12 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 cups lukewarm water (80-85 degrees)
  • Pancake Batter

  • 1 large egg
  • 1 tablespoon milk (more as needed)
  • 1 tablespoon melted butter or 1 tablespoon vegetable oil
  • 1 cup basic batter (see above)
  • 12 cup all-purpose flour
  • 1 tablespoon sugar
  • 12 teaspoon salt
  • 14 teaspoon baking soda


  • Night Before -- combine all the Basic Batter ingredients (starter, flour, sugar and water in a large glass or plastic container -- be sure the container is large enough that batter does not overflow as it produces caron dioxide and expands.
  • Allow to sit at room temperature, loosely covered for 6 to 12 hours. (Note: If not using the basic batter right away after proofing, or have some left over, store in a glass or plastic container, cover tightly and refrigerate.).
  • Next Morning -- in medium bowl, beat egg, milk and butter/oil.
  • Stir in 1 Cup of Basic Batter.(store the balance in the refrigerator for future use). (See Recipe #327240 for additional uses).
  • In a separate bowl, sift or stir flour, sugar, salt and baking soda together; stir into the egg mixture.
  • Ladle batter on to preheated lightly greased griddle or skillet.
  • Quickly rotate the pan to spread the batter evenly over the bottom of the pan.
  • Cook pancakes until golden brown on both sides.

Questions & Replies

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  1. quick, easy and super tasty
  2. Easy-Peasy recipe that is tasty enough to eat plain! Although it's been a while since I've eaten there, it is reminiscent of the delicious pancakes at Jedediah's House of Sourdough in Jackson Hole, Wyoming. Their original location, a log cabin, is closed now. They do have a couple of airport locations, though. Also, if you haven't tried Galley Wench's sourdough English Muffins, you haven't experienced English Muffin Heaven yet. Note: Just found my Jedediah's cookbook--ingredients are basically the same, amounts are different. No wonder it took me back to breakfast at Jedidiah's. Check out
  3. Very good indeed. I have followed the recipe as written. Thanks.
  4. these were so good. My dh really liked them. We used the recipe # 67075 for the starter and folowed the recipe exactly. thanks for such a great recipe.
  5. Wonderful recipe Galley Wench, followed the recipe exactly except for separating the eggs and whipping the whites stiff before gently folding into batter. I wanted a really light pancake and this was it. I've saved half of the basic batter and will wait one week so I can see how this works out. Thanks for another winning recipe that I've come to expect from you.


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