My husband will tell you that if there is one thing I can do right, it’s make pancakes. Like I take serious pride in my ability to create delicious pancakes from scratch, without a recipe, every single time. The reason has to do with this realization I had a while back that there are certain types of recipes that are kind of more conceptual in nature, and if you have a grasp on the concept behind them, then you can pretty much make whatever it is whenever you want and with whatever add-ins you want. Pancakes just happen to be one of those recipes for me (I’m also not bad when it comes to cookies,  but I have a particular recipe that i really like to follow for those so I don’t do those from the seat of my pants as often). And it started with this pancake recipe. Don’t let the sourdough part scare you, the slight tartness is absolutely heavenly!

Sourdough Pancakes

Yields about 12 pancakes

  • 2 cups sourdough starter (see not below)
  • 2 eggs
  • 2 tbsp. organic sugar, rapadura, maple syrup, or honey
  • ½ tsp. Sea salt
  • ½ tsp. Baking soda
  • ¼ olive oil
  • Optional: 1 tsp vanilla extract

Heat 2 tbsp coconut oil in pan over medium heat. Combine eggs, sugar, salt, baking soda, oil, and extract (if using). Mix thoroughly before adding sourdough starter. When you add the sourdough starter and begin to mix it in, you will notice that the whole mixture begins to “bubble” and “grow”. This is completely normal and is part of what makes these pancakes so light and airy.

Place ¼ cup of batter in pan at a time. Cook for about 3 minutes on the first side, and about 2 minutes on the second side (may take longer if your  pan is not heated thoroughly).

Serve with butter and/or syrup, or the topping of your choice.

Note: To make your own sourdough starter, place ½ cup water and ½ cup flour in a non-reactive container and stir until fully blended. Each day add another ½ cup water and ½ cup flour, and mix once again. If a clear liquid develops on top of your starter, just pour it off before adding your next round of water and flour. The daily addition is what feeds your starter and gets the wild yeast really thriving! Do this for 7 days before using in any recipes. Or just bum some off a friend, if you have that kind of friend :

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