“It’s ALIVE!” Part 4 Sourdough Pancakes

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Brinner is one of my favorites to eat & to make. Eggs, hash, and PANCAKES! When you have a well-fed starter in your fridge, delicious baked goodness is never too far away. These are much less dense than your average pancakes, almost crepe-like, thanks to the addition of baking soda.

Light-as-a-feather Sourdough Pancakes


  • 2 C sourdough starter, room temperature
  • 2 tbsp granulated sugar
  • 1 large egg
  • 4 tbsp EVOO
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tbsp warm water


  1. Take your starter out of the fridge, stir, and measure out 2C. Let the measured starter reach room temperature before beginning. I usually wait about 10 minutes. 
  2. Preheat your griddle. I usually set mine around 350F. 
  3. In a Large bowl, beat eggs. IMG_0643
  4. In a separate bowl combine sugar, salt, baking soda, and water. Mix until combined.
  5. Add the sugar mixture to the beaten eggs.  IMG_0644
  6. Carefully fold in the starter. At this point the mixture will start to fizz, foam, and bubble. This is what will give the pancakes their light-as-a-feather quality. Do not overmix.


    Look how much it poofed-up!

  7. Drop batter on griddle a 1/4C at a time. Cook 1-2 minutes on each side. When the pancakes start bubbling, it’s time to flip them over.  IMG_0647
  8. Remove from heat and serve. Some great toppings include sliced bananas and honey, butter and syrup, peanut butter or Nutella and fruit.  IMG_0648
  9. When you’re finished don’t forget to feed your starter so it will be ready to use next time. In case you missed it, here’s a little video to show you how…

I have found that in warmer weather I only have to let the starter ferment for about one day at room temperature, two in the fridge.

Interested in fermenty foods? Check out the rest of my “It’s ALIVE!” series:

“It’s ALIVE!” Part 1

“It’s ALIVE!” Part 2

“It’s ALIVE!” Part 3

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