Sourdough Pancakes

We love a hot breakfast together as a family on Saturday mornings, and sourdough pancakes is one of the hot breakfasts on our short list that we  make now that we’ve been working more with sourdough.

Soaked Sourdough Pancakes, Dairy-Free

Since we discovered how easy sourdough is to start (you have to understand that I don’t have a cooking background) at the beginning of 2012, we have been making all sorts of things with sourdough like doughnutsbread, waffles, cinnamon rolls, pizza dough, baguettes, rolls and the like since sourdough is so much easier to digest because it is soaked.  Pancakes was one of the first meals we tried after making bread.

Soaked Sourdough Pancakes, Dairy-Free, Egg-Free If you have never made anything with a sourdough start, it might feel weird the first (and second) time just leaving something on the counter overnight to ferment and capture wild yeast.  It goes against the grain of our society: refrigerate everything.  I am getting more comfortable with preparing food more traditionally by leaving food like this out overnight when it has a sourdough start or acid medium.  This reminds me when I first started making homemade yogurt and leaving it overnight.  I was wondering if I was poisoning my whole family as we ate the yogurt at lunch all together that first time.  We all enjoyed it, and we are still here:)  All that to say, leaving the sourdough pancake batter overnight to ferment and soak is completely normal.

Even though these sourdough pancakes are made with whole wheat flour and contains no eggs, the pancakes still come out nice and light.  They never feel dense.  This summer, sourdough pancakes has become one of our favorite loves!

Soaked Sourdough Pancakes, Dairy-Free, Egg-Free We like topping these pancakes with raw blender jam, peanut butter, and/or real maple syrup.

Soaked Sourdough Pancakes, Dairy-Free, Egg-Free

This recipe is adapted from Food of Our Lives to be dairy-free and egg-free.

Sourdough Pancakes

Yield: 30 medium size pancakes

Sourdough Pancakes


  • 1/2 cup sourdough starter (just flour and water-go here to read about how to make a start)
  • 1 1/4 cups filtered water (plus an additional 1/2 cup water later)
  • 2½ cups whole wheat flour (your choice, I use spelt or hard red wheat)
  • 1 cup almond milk (or milk of choice)
  • 2 T organic sugar (I use evaporated cane juice)
  • 2 T coconut or olive oil
  • 1 t baking soda
  • 1 t salt


  1. Mix together sourdough start, 1 1/4 cups of filtered water, flour, and milk in a non-metalic bowl until it is just combined.
  2. Cover with a towel or plastic wrap, and leave on the counter overnight.
  3. In the morning mix together the additional 1/2 cup of water, sugar, oil, baking soda, and salt in a different bowl (it doesn't matter if this bowl is non-metallic).
  4. Add the sugar water mixture to the sourdough start bowl, and mix until combined. If the dough is too thick, add almond milk or water by the tablespoon until you reach a desired pourable consistency.
  5. Heat griddle with oil, and pour a shy 1/3 cup of batter per pancake (or make them your desired size)
  6. Cook until you see bubbles, and then flip to cook the second side.
  7. The second side cooks faster than the first, so check the bottom of the pancake frequently until the pancake is golden brown.

Go here for the complete list of recipes.

Have you ever made Bread in the Crock-pot?

Crock-pot Sourdough Bread

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  1. says

    I’ve used my starter for many things…but never pancakes. Thanks for the inspiration! I am stopping by from Homestead Barn Hop.

  2. Jan says

    Hi Sonja,

    I want to view how to make the starter, but your link for the starter takes me to this same page.


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