Sourdough Pancakes
The most tender, flavorful, best-est pancakes you'll ever make. It's a bit of a process, making your own starter, but so worth the effort.
Serves: 9-10 (6") pancakes
Sourdough Starter
  • 1 package or 1 tablespoon dry yeast
  • 2 cups warm water
  • 2 cups flour
Sourdough Pancake Batter
  • 1 teaspoon baking soda
  • 1 tablespoon water
  • 1 to 2 eggs
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 1 tablespoon sugar
Sourdough Starter :
  1. To make your starter, dissolve yeast in ¼ cup of warm water.
  2. In a medium bowl, add remaining water and flour and mix all three ingredients well.
  3. Lightly cover and let stand in a warm place, your oven with the light on or cupboard overnight.
  4. In the morning, the batter will have gained half again it's bulk and will be covered with air bubbles. It will have a pleasant yeasty odor. Put ½ cup of the starter in a scalded pint jar, cover and store in the refrigerator (or a cool place) to use in the future in place of the dry yeast. Leave room for expansion in the container, or set the lid on without tightening it. This is the sourdough starter. Starter will keep almost indefinitely in a clean, covered glass container in the refrigerator.
  5. Never use a metal container or leave a metal spoon in the starter or batter.
  6. If unused for several weeks, the starter may need to sit out an extra night before adding flour and water.
Sourdough Pancake Batter
  1. Dissolve soda in water and set aside.
  2. In a large bowl, beat the remaining sourdough batter (you should have about 2 cups left).
  3. Add eggs, oil, salt, and sugar to batter and blend well. Add soda-water mixture just before baking. The batter for the sourdough pancakes should be the same consistency as the batter for other hot cakes.
  4. Pour scoops of batter onto hot griddle, turning once and cooking until golden brown.
  5. Serve with favorite toppings.
To make sourdough waffles, use the basic pancake recipe, but add two extra tablespoons of oil. Add the oil, the the soda-water mixture, and bake at once according to the directions that come with your waffle iron.

You can double, triple or quadruple this recipe easily. Save ½ cup of starter for each batch...because you will want to do it all again!
Recipe by Cheery Kitchen at