Erin’s Oh-So-Fluffy Sourdough Pancakes

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Fluffy Sourdough Pancakes | My boys enjoy sourdough pancakes pretty much every morning of the week;  our favorite breakfast at the moment. This particular recipe and method  is quick, easy, delicious, and nutritious, and it makes  fluffy-beyond-your-wildest-dreams pancakes. I also love how I get  all of my batter cooking at one time. Sitting WITH my family to eat  breakfast is always fun! | GNOWFGLINS.com

 My boys enjoy sourdough pancakes pretty much every morning of the week. It is our favorite breakfast at the moment. This particular recipe and method is quick, easy, delicious, and nutritious, and it makes fluffy-beyond-your-wildest-dreams pancakes. I also love how I get all of my batter cooking at one time. Sitting WITH my family to eat breakfast is always fun!

You may need to try this recipe a couple of times to perfect it (level of heat/cooking time…), but believe me when I say your efforts will be rewarded with smiles and empty plates. So good!

Oh-So-Fluffy Cast Iron Sourdough Pancakes

This recipe is included in our Sourdough A to Z eBook and/or demonstrated on video in our Sourdough eCourse.

Ingredients

  • 4 tablespoons melted butter, coconut oil, or olive oil (not too hot)
  • 1/2 teaspoon salt (if using refined salt, might want to use a bit less)
  • 1 egg
  • 2 tablespoons sweetener (honey, maple syrup, sucanat)
  • 1 teaspoon pure vanilla or vanilla/almond combo (more or less or none at all)
  • a generous sprinkle of spice (I use a self created spice blend– see below)
  • 2 cups of sourdough starter (fed the night before– I feed mine an equal amount of water and flour, but it shouldn’t really matter.)
  • 1 teaspoon baking soda
  • 1 tablespoon water
  • fresh or frozen fruit (optional)
  • yogurt and maple syrup for serving (optional)

Begin by heating your cast iron skillet. I turn my electric burner to level 3 (of 11). I want my pan hot, but not too hot or the bottom of the pancake will burn. If you don’t get a perfect golden brown the first time you try this method, take note of what you did and make a change the next time. A golden fluffy-beyond-your-wildest-dreams pancake is worth every effort!

While the skillet is heating, take a medium size bowl and whisk together melted coconut oil/butter or olive oil, egg, salt, sweetener of choice, extract of choice, and spices of choice. Pour in two cups of sourdough starter that has been fed the night before you want to make the pancakes. Stir well with whisk. Set aside.

Fluffy Sourdough Pancakes | My boys enjoy sourdough pancakes pretty much every morning of the week;  our favorite breakfast at the moment. This particular recipe and method  is quick, easy, delicious, and nutritious, and it makes  fluffy-beyond-your-wildest-dreams pancakes. I also love how I get  all of my batter cooking at one time. Sitting WITH my family to eat  breakfast is always fun! | GNOWFGLINS.com

In a small cup combine 1 tablespoon of water with 1 teaspoon of baking soda. Set aside. (not pictured)

Take a bit of butter or coconut oil and grease the bottom and sides of your hot cast iron skillet.

Fluffy Sourdough Pancakes | My boys enjoy sourdough pancakes pretty much every morning of the week;  our favorite breakfast at the moment. This particular recipe and method  is quick, easy, delicious, and nutritious, and it makes  fluffy-beyond-your-wildest-dreams pancakes. I also love how I get  all of my batter cooking at one time. Sitting WITH my family to eat  breakfast is always fun! | GNOWFGLINS.com

Pour the water/soda mixture into your waiting pancake batter. Quickly stir to incorporate.

Fluffy Sourdough Pancakes | My boys enjoy sourdough pancakes pretty much every morning of the week;  our favorite breakfast at the moment. This particular recipe and method  is quick, easy, delicious, and nutritious, and it makes  fluffy-beyond-your-wildest-dreams pancakes. I also love how I get  all of my batter cooking at one time. Sitting WITH my family to eat  breakfast is always fun! | GNOWFGLINS.com

Pour the batter into your waiting skillet. How much? Oh, I don’t know for sure. Maybe an inch thick… maybe a touch more? Out of my batter, I make one large and one small cast iron pancake and two griddle pancakes.

Fluffy Sourdough Pancakes | My boys enjoy sourdough pancakes pretty much every morning of the week;  our favorite breakfast at the moment. This particular recipe and method  is quick, easy, delicious, and nutritious, and it makes  fluffy-beyond-your-wildest-dreams pancakes. I also love how I get  all of my batter cooking at one time. Sitting WITH my family to eat  breakfast is always fun! | GNOWFGLINS.com

I would not recommend letting unused batter sit while you wait for your skillet pancake to finish. You might want to make one skillet pancake and finish the rest of the batter off as regular pancakes. (Or give the wait a try and let me know how it turns out!)

Fluffy Sourdough Pancakes | My boys enjoy sourdough pancakes pretty much every morning of the week;  our favorite breakfast at the moment. This particular recipe and method  is quick, easy, delicious, and nutritious, and it makes  fluffy-beyond-your-wildest-dreams pancakes. I also love how I get  all of my batter cooking at one time. Sitting WITH my family to eat  breakfast is always fun! | GNOWFGLINS.com

Now, watch for bubbles. I let mine cook for 4-5 minutes on the stove.

Fluffy Sourdough Pancakes | My boys enjoy sourdough pancakes pretty much every morning of the week;  our favorite breakfast at the moment. This particular recipe and method  is quick, easy, delicious, and nutritious, and it makes  fluffy-beyond-your-wildest-dreams pancakes. I also love how I get  all of my batter cooking at one time. Sitting WITH my family to eat  breakfast is always fun! | GNOWFGLINS.com

If you choose, now is the time to add fresh or frozen fruit. Give the fruit a little push to sink them down into the batter.

Toward the end of this initial cook time, I turn on the broiler. Finish your pancake off by placing it in the oven. Do not use the very top shelf; the second or third shelf will work best. Remember, your pancake bottom will continue to cook while the top cooks and browns.

Fluffy Sourdough Pancakes | My boys enjoy sourdough pancakes pretty much every morning of the week;  our favorite breakfast at the moment. This particular recipe and method  is quick, easy, delicious, and nutritious, and it makes  fluffy-beyond-your-wildest-dreams pancakes. I also love how I get  all of my batter cooking at one time. Sitting WITH my family to eat  breakfast is always fun! | GNOWFGLINS.com

Remove from oven once tops are golden, and flip out onto a cooling rack. They are ready to dress, serve, and enjoy!

Fluffy Sourdough Pancakes | My boys enjoy sourdough pancakes pretty much every morning of the week;  our favorite breakfast at the moment. This particular recipe and method  is quick, easy, delicious, and nutritious, and it makes  fluffy-beyond-your-wildest-dreams pancakes. I also love how I get  all of my batter cooking at one time. Sitting WITH my family to eat  breakfast is always fun! | GNOWFGLINS.com

Fluffy Sourdough Pancakes | My boys enjoy sourdough pancakes pretty much every morning of the week;  our favorite breakfast at the moment. This particular recipe and method  is quick, easy, delicious, and nutritious, and it makes  fluffy-beyond-your-wildest-dreams pancakes. I also love how I get  all of my batter cooking at one time. Sitting WITH my family to eat  breakfast is always fun! | GNOWFGLINS.com

A Couple of Notes

* I like to serve my pancakes topped with homemade yogurt and maple syrup or fresh/frozen fruit. I feel we use less sweetener that way.

Fluffy Sourdough Pancakes | My boys enjoy sourdough pancakes pretty much every morning of the week;  our favorite breakfast at the moment. This particular recipe and method  is quick, easy, delicious, and nutritious, and it makes  fluffy-beyond-your-wildest-dreams pancakes. I also love how I get  all of my batter cooking at one time. Sitting WITH my family to eat  breakfast is always fun! | GNOWFGLINS.com

* We use a pizza cutter to slice the leftover pancakes into wedges. Perfect morning snack or take along treat in the car/stroller.

* My husband and boys enjoy the leftovers plain, straight from the fridge or toasted warm.

* They make an excellent base for nut butter and jam or honey.

* The cast iron pancakes are literally 4 times fluffier (at least) than my griddle pancakes. I just shake my head when I think about it. Delicious!

Fluffy Sourdough Pancakes | My boys enjoy sourdough pancakes pretty much every morning of the week;  our favorite breakfast at the moment. This particular recipe and method  is quick, easy, delicious, and nutritious, and it makes  fluffy-beyond-your-wildest-dreams pancakes. I also love how I get  all of my batter cooking at one time. Sitting WITH my family to eat  breakfast is always fun! | GNOWFGLINS.com

My Mixed Spice Blend

  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cloves

Enjoy! When you try these, be sure to let us know how you like them (because you will)!

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Comments

  1. Teri says

    This is a great variation of the original Alaskan sourdough hots! thanks so much! Be sure to add the soda very last minute and have a big enough bowl!

  2. Kara says

    I made these this morning and they are absolutely delicious! I burned the bottom a little, so I still need to work the temperatures out, but this will definitely be a keeper for us. My husband especially enjoyed them. Thanks for a great recipe!

  3. Peg says

    Oh, these were sooo delicious! I made them yesterday with some rye sourdough starter that I didn’t find the time to make bread with. Just wonderful! We all wished we had more, so I’ll have to do 1 1/2 or double recipe next time :-)

    My favorite was putting a mixture of 1/2 plain yogurt and 1/2 vanilla yogurt on the pancake, topped with nuts and seeds (fruit would be good too) ~ it was just like dessert!

    Our cast iron skillets must not be seasoned very well, because I had trouble getting them out; I’ll have to work on that.

    Thanks so much! Can I post this on my facebook page? I have friends who would love this!

  4. Erin says

    Kara- So glad you gave the pancakes a try! When I started making these, my bottoms were a bit darker than I liked as well. The heat is one thing you could adjust, but I found leaving the stove for the broiler sooner also helped. Because of the cast iron, the bottom will continue to cook while the top is broiling. Thanks for the comment! :-)

  5. Erin says

    Peg- What a wonderful comment to wake up to this morning! So glad you found the pancakes delicious! And I agree with you, the right toppings do make them taste like a dessert! Imagine strawberries and fresh whipped cream layered between and on top of a double decker pancake. Oh mercy! :-) As far as the sticking, make sure you spread the bottom and sides with butter just before you pour in the batter. And, feel free to post this on your fb page. Thanks for asking, and thanks for the comment! :-)

  6. Peg says

    Mmmm, good suggestion on the strawberries/cream, Erin! Thanks and many blessings! Off to post this on Facebook ;-)

  7. Peg says

    P.S. This was so good, I told my dh that I would feed and care for a starter just for these pancakes! LOL

  8. Kelly Holderby says

    I made these with brown rice sourdough. They were soooo good. I’m the only one home today, so I halved the recipe — but I ate every last crumb! I didn’t have any eggs, so I added ground flax. I topped it with butter, almond butter, and a little sorghum syrup. I’ll be making these again this weekend. Thanks so much!

  9. Erin says

    Kelly- So glad you were able to make these pancakes work for you. Your topping combination sounds delish! :-)

  10. says

    Erin, I just tried this recipe this morning, they turned out pretty good, but they were pretty wet/oily and not really fluffy at all. Any thoughts? Also, I put blueberries into the big cast iron pan, and did try to push them down into the batter a bit, but when I flipped the cake onto the cooling rack, I had a little blueberry explosions mess since they were more so on the top. I tried to slide the cake out of the pan but no luck there. I’m mostly sad about them not being fluffy… my stater wasn’t too runny, it was nice and bubbly. Any help would be great! I’ll have to keep on trying :)

  11. Bonnie says

    Hi Erin,

    We made these for the second time this morning and they were awesome! Best pancakes ever. Thanks so much for sharing :)

    Oh, also, do you have any suggestions on where to get a good cast-iron skillet? We just made the griddle pancakes both times.

    Thanks!

  12. Erin says

    Hi Carrie- I’m sorry to hear your pancakes didn’t turn out just right. Let’s see… Just wondering a couple of things…
    *Did you feed your sourdough a sufficient amount the night before making the pancakes?
    *Did you heat your cast iron first and then butter it just before pouring in your batter?
    *Did you put the baking soda in at the very end, give it a quick all around stir and then pour immediately into your hot and greased cast iron?
    *Did it gain any height while cooking on the stove top? The baking soda should have caused it to rise.
    *Because the blueberries get a bit soft in the hot batter and under the broiler, it’s best to flip a fruity pancake onto a plate. It should fall out nicely because the cast iron has been buttered before hand.
    Keep me posted! I want you to see how fluffy these can get! :-)

  13. says

    Thanks for the response, Erin!

    I fed it enough to have at least 2 cups for the recipe, but I did notice that I only was left with maybe a scant 1/2 cup of my starter. As long as I had some left, and as long as I had the amount for the recipe, I’m assuming it wouldn’t affect the pancakes, right?

    Actually, the cast-iron pancake was pleasantly fluffy, it was more so the regular pancakes that were so flat and seemed more soggy/wet/oily. Maybe I used too much oil on my griddle?

    I did put the baking soda in at the very end and quickly stirred and poured them out onto my pans. But again, got very little height on my regular pancakes on my griddle and other pan (cast-iron cake was good though!)

    Thanks for the tip on flipping the blueberry pancake onto a plate instead of cooling rack… it should have been pretty obvious to me but I followed the directions exactly and just hoped it wouldn’t be messy. Oh well, still yummy to eat up the blueberry mess on my (clean!) counter! :)

    I think I’m going to try this recipe later today with my “homemade” starter that is now 5 days old. The one I used for my first try was with a starter that I got off cultureforhealth a couple months ago that had not been cared for very well at first (I needed this ecourse at that time!) which I had then passed onto my mother-in-law and then later asked her to have some back again (for this ecourse!)… oh the fun it will be to compare the two and how they perform! Do you think that my lack of proper care for this starter back a couple months ago (which still does bubbly great now after my MIL cared for it so lovingly lately!) would affect its performance now?

    Sorry for the long comment….
    -Carrie
    Thanks again Erin and Wardee for all your help! SO thankful for you both! :)

  14. Leslie says

    I’m taking the sourdough course and tried these tonight. YUM! A double batch did not last long in this house! I even purchased the cast iron pan specifically to try this and to make the tortillas next week.

    Just wanted to mention that I did wait on my cast iron pan for the second batch and it came out just fine, maybe a little crispier, which was fine with me. This will become a favorite in the house, I’m sure.

    Leslie
    Momma of 11

  15. Erin says

    Leslie- So glad you enjoy the pancakes. As a momma of eleven, I can see how a double batch doesn’t last long in your house! :-) Happy to hear you’ve gotten yourself a cast iron pan. My favorite piece of kitchen equipment! :-)

    Bonnie- Yeah! Makes me smile to know you are enjoying the pancakes! As far as locating cast iron… I always keep my eye open at thrift stores for one. REI sells Lodge brand cast iron if you live near an REI store. Craig’s List is another place where I keep my eye open. I think I even saw Lodge at our local Fred Meyer. Good luck finding one. Is it crazy that a skillet can bring such joy and blessing? :-)

    Carrie- Thanks for you comment! I thought of one more thing you could try… The night before you want to make your pancake, feed your starter a little more flour so it’s just a bit thicker. The griddle ones are not going to be as thick as the skillet ones, but if you work with a thicker batter, you might get a little more lift. Keep me posted! Oh, and I think either of your starters should work great for this recipe. :-)

  16. Toni says

    I made these this morning and ‘wow’ed my girls, they were amazed at the size and loved them, I felt my starter was runny also when I pulled it out last night and I added almost a cup of oats to help that and make oatmeal pancakes…I made mine on my cast iron pizza pan -I think it is a 14 in. I’ve gotten a lot of cast iron at Lehman’s General Store. It is located in Ohio (somewhere). When visiting my husband’s relatives, I got a cast iron wok and then when Rob went hunting in Ohio last year he came home with the pizza pan for me. What a blessing! I love cast iron!!!!!!
    Anyway, Lehman’s has a website you could look up. They’ve got a bunch of neat, odd things!

    Great pancake Erin!

  17. Anita says

    Hi Erin,
    Thanks for this great recipe! I made it this morning for a nice weekend, Daddy-is-home breakfast for a Daddy who just happens to be very sourdough-suspicious!! I made it with whole bananas I’d frozen in summer (I’m in Australia!) pushed down into the pancake and topped it with a banana caramel sauce I made (butter, evaporated cane sugar and mashed bananas cooked together in a small saucepan) and natural yogurt on the side.
    “Daddy” had seconds and said it was great, so did my nearly 4-year-old son, and my nearly 2 daughter ate it with lots of happy “mmmmmm, mmmmm, mmmm” noises!

  18. Erin says

    Toni- So glad you enjoyed the pancakes, and thanks for the Lehman’s tip! :-)

    Anita- Oh my! Your banana pancakes sound divine! So glad your sourdough-suspicious husband, son, and daughter loved them, too! Thanks for letting me know, and thanks for the smile! :-)

  19. says

    Hi Erin,

    I am wanting to try this recipe out tomorrow morning for breakfast but I just realized I’m out of eggs :( Do you think it would be OK if I substituted the egg for some mashed ripe banana? I could also use apple sauce if you think that might work better…

  20. Erin says

    hazelaid mama- Go ahead and try substituting 1/4 c. applesauce or 1/2 a banana for the egg. It’s definitely worth a try, and you may end up creating your best ever pancake! Enjoy!

    • says

      I ended up subbing 1/2 a ripe banana for the egg (which ended up being a whole banana since I was doubling the recipe) and though it had a pleasant taste, it didn’t cook quite right. I don’t have a cast iron skillet but I do have a stainless steel pan that can go in the oven (Salad Master with removable handles) so I doused it with butter and followed the recipe as indicated. The only other difference is I put in frozen berries at the time suggested in the recipe. It never cooked through even though I left it quite a bit longer than it should have needed in theory. The taste was still delicious but it did not look like your picture a all…much more gooey in the center. I even flipped it over and returned it to the oven to try to cook some of the goo out :) (That helped marginally) I’m wondering if the frozen berries & the banana just added too much liquid to the batter. I cooked up some on the griddle with and without berries and they were pretty good (less gooey but also a lot thinner). Do you think the problem is with the pan (i.e. not being cast iron) or the banana/berry combo? I definitely intend on trying again with eggs and omitting the berries to see how it works because the taste was quite good. Thanks for all your help!

      Severine

  21. Erin says

    Severine- Sorry to hear about all the goo! I look forward to you trying them with the egg and no berries. Feed your starter a bit more flour than water the feeding before you make pancakes. A thicker batter works best. I think you are right as far as the added wet ingredients… sounds like it was a bit too much for the pancake batter.

  22. Katie says

    Hi Erin,

    Thanks for the recipe! I loved the idea of sitting down with my family for pancakes. I’m sorry to say I found one flaw with it when I tried it a few days ago. We made them for lunch and between my four girls (all 5 and under) and I we didn’t have enough! We warmed up some frozen fruit with about 1/4 cup of maple syrup for the topping, added some sausage on the side. There were no leftovers to speak of. I still need to tweak the temps on my gas grill but we’ll definitely be making these again soon.

    Thanks!
    Katie

  23. says

    I think i am going to try the skillet cake instead of just the pancakes and do up a ton while the kids are out :D then I will have extra for lunches and hubby… though i doubt even that will last for long!

    I am working an awful 1 am shift and this is just the kind of go food for me :)

  24. Acacia Moore says

    I found your recipe through GNOWFGLINS and I am so happy I did! We are new to sourdough at home and eat pancakes often. I have tried a few different recipes now and I have to say yours is the best! Thank you for a delicious breakfast!

  25. says

    We tried them today and will try tomorrow as well :) We just used 1tsp honey and they tasted great, probably because we’re not used to eat too many sweet foods. Thanks!

  26. Alicia says

    My Mother used to make us skillet pancakes, only she would put butter, brown sugar and sunflower seeds in the bottom of the pan. It would come out with a caramel like crust with yummy caramelized seeds. I’ve done it for my kids with rapadura instead of brown sugar, and also I have tried it with coconut instead of the seeds. Both are great.

    I also put a lid on top while it ‘bakes’ and it goes much faster. I never broiled it. We just flipped it over and ignored the white side. The lid allowed it to bake enough. But I might add, with the sugar added you have to cook it slower or it will burn. My mom used to cook it in one of those old square electric skillets (I don’t even know if they sell them anymore) so hers never burned.

  27. Patrick McBride says

    AWESOME!!! My first attempt with my starter was a total success. I blessed my wife and son with smell of them cooking as they awoke, they came out just as stated in recipe. I am building up my starter , bought a 8 cup Pyrex measuring cup, new home for my critters. My son asked if we should name it, I told him that were too many to name : )

  28. Anne says

    thanks, and mostly I’m glad you’re loving the Lord, we are too here in Wisconsin. I said, let’s go visit them sometime!! I love Alaska, and that you are there. blessings in Him…

  29. Greg says

    Erin,
    I made the sourdough pancake this morning, my wife had been mentioning a request for a few weeks, I usually make them on Sunday morning. She really likes them when they are fluffy and syrup-absorbent.

    Today is my bread making day and had not fed my sourdough, waiting for it to come to room temperature (during warm weather I refrigerate it), found your recipe this morning so the starter had not been fed, I still followed the recipe with the addition of a half cup of whole wheat flour. I was pleased when the baking soda started a rise, then pouring the entire recipe into skillet was pleasant, when bubbles appeared on the surface into the oven set to broil. Voila! The lightest pancake that I have ever made appeared, this all took less than ten minutes from finding recipe to pouring syrup.

    I have a small amount of tweaking to do regarding the timing and temp of stovetop portion, THIS RECIPE WILL FOREVERMORE BE IN MY REPETOIRE.
    Greg

  30. Leah says

    I just made these this morning with my new 8-day-old rye sourdough starter. I really thought (from another website) that my starter would be ready to bake bread today. But when looking through bread recipes, I came across this website and read that it’s not ready yet. But I had to do something with it — I’m getting a really big bowl of it. These pancakes are amazingly good! And so quick & easy. I did exactly as you instructed (put electric burner on 3 and greased pan with butter, etc), and it was cooked perfectly, and just slid out of the pan. I put bananas & figs in mine (since that’s what I had). We really couldn’t taste the figs, so I think next time I may put them in by themselves (we have a ton of figs on our trees this year). My son said the pancake tasted kind of weird, but in a good way. Eating whole grain (soaked grain) foods is very new to us. We’ve just recently begun grinding our own grains as we need them and baking our own breads. So I am learning a lot as we go. Thank you so much for sharing your knowledge and recipes. By the way, my son cleaned his plate :)

  31. says

    Since we have eaten this 4 days this week, my husband said I needed to comment and say how good it was. We are just loving this recipe and even when my pregnancy and toddler mom brain take over, they still turn out great. I only get enough dough for my cast iron skillet – but I think that has more to do with my weak start. Thanks for this recipe. I love it.

    • Erin says

      Hi Leah! So glad you are enjoying the pancakes. Lately, I’ve been using this same batter to make smaller individual griddle cakes. So nice that it can work both ways. I was reading through the comments again recently and someone mentioned how they like it with molasses. I think I’ll try that next time. Thanks for letting me know of your pancake-love! :-)

  32. says

    These were a hit this morning at our home in Oregon!!! My 2-year-old ate as much as my husband did!! I call that a win!! Everyone loved them and we are a big pancake family so I am extremely grateful for this real food alternative! Thank you so much Erin!! I used my baby starter (just four days old) and they were perfect!! The recipe filled my 12″ cast iron skillet beautifully!!

    • Erin says

      Yeah Laura! Thanks for letting me know:-) Don’t you just love it when you find a nourishing food that is a hit with a two year old…and then the rest of the family as well! Enjoy your day, and thanks for the smile!

  33. Adam K says

    Hi Erin! I did wait between batches just to see and the second batch was slightly less fluffy but oh so yummy!!! I am definitely adding this baking soda trick to other sour dough breakfast recipes. It makes the world of difference!!

    Thanks for the best breakfast recipe I’ve found yet (and for the wonderful pictures!!!!!)

    –Adam

    • Erin VL says

      Hi Adam! So glad you enjoy the pancakes. I love their tasty flexibility. We enjoy them as savory treats by removing the honey and adding shredded cheese. Or my latest love… adding a good 1/4 cup of pureed pumpkin and a generous helping of cinnamon with a splash of vanilla. Delish. I’ve even been enjoying molasses as my sweetener lately, too. A tasty nourishing switch. :-) Thanks for your comment!

  34. says

    I was so confused at all the great reviews. I made these and thought, BLECH! Awful. Then I realized I totally forgot the eggs. *Slaps forehead*

  35. Mykell says

    I just tried these and they were sensational! This was the very first recipe I’ve ever made with sourdough starter that I started on my own and I’m glad this was the recipe I chose!!

    After my kids (and husband) wrinkled their noses–because they look different than the “normal” pancakes they are used to eating–they devoured the flat pancakes made on the griddle. I made two batches in the cast iron skillet and some on the griddle. They went for the flatter pancakes first and after I MADE them try the “pancake pie”, as I called it, they loved that one better. Silly kids/husband!

    Thanks for an awesome recipe and great pics. This is going in the “keeper” book for sure! I also plan on trying the savory version with cheese. Can’t wait…

  36. Erin VL says

    Tasty Pancakes! Just made a variation using 1 grated pear, coconut oil instead of butter, 2 tablespoons honey, and about 1 teaspoon of cinnamon. Just had to share! So delicious! Seems like I’ve been making individual pancakes these days. The left-overs make great sandwich bread or a tasty on-the-go snack!

  37. sydney says

    Can the skillet be baked the entire time? Thank you for the baking soda tip, this might help me with my ‘height’ issue. I use your spice mixture for other recipes as well, terrific as an addition to a meat rub, or for waffles.

    • Erin VL says

      Hi Sydney- Thanks for your comment. It’s funny, at the moment I make them as individual pancakes (leftovers make great sandwich bread) and use only cinnamon as my spice! Nice to have one recipe that works a couple different ways. :-)
      I’m going to bake the batter in my cast iron skillet tomorrow and see how it works. I’ll let you know! Glad you are loving the spice mix! :-)

      • Erin VL says

        Hi Sydney- Well I gave it a try in the oven, and it was a success! Here’s what I did…

        Put 1 1/2 T. butter in a cast iron skillet and place it in the oven as it preheats to 375 degrees F. Once preheated, take the skillet and swirled the melted butter around the sides and pour in the batter. Bake the skillet on the middle rack for about 8 minutes and then turn the oven to broil for 7-10 minutes. For the last minute, put it on the top shelf to brown a bit more if needed. Turn out onto a cooling rack.

        You may have to play around with the times, but this will let you know how it worked for me. Let me know if you give it a try!

  38. Kelsey says

    So I made these the other day and was really excited because the pancake looked gorgeous – perfectly browned, nice and puffy. The problem was the taste. It just tasted like baking soda to me. It left a really weird aftertaste in my mouth. I wonder if my baking soda could be expired? The dough didn’t rise much when I added the baking soda but since the pancake was still nice and fluffy I didn’t think it was an issue. But unfortunately I was unable to finish mine and had my husband eat it, who is good at eating things even if they don’t turn out well. :) I have one more question – do you stir your starter before measuring it? It seems like every sourdough recipe is different in this regard, and I wasn’t sure if that was part of the problem. Thanks!

    • Erin VL says

      Hi Kelsey- Hmmmm. Baking soda-y. That’s not good. First, I never stir my starter before using it. It has been freshly fed the night before I use it for pancakes. The thicker the starter, the thicker the pancakes. Are you sure you used just one teaspoon? It is important to whisk it up really well once you sprinkle on the baking soda. What else? All the other ingredients were added? Honey, maybe some cinnamon, butter or coconut oil, 1/2 tsp. of salt, an egg, and 2 solid cups of starter? I’ve never had a problem with a baking soda-y taste, but, feel free to down the amount to 1/2 teaspoon. They should still work out just fine. Just curious, did you make the skillet pancake or individuals? I’d love to hear if you give them a go again, and how they turned out for you. Thanks for your comment!

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  1. [...] those words, I did immediately think of these lovely pancakes which we had for breakfast yesterday Erin’s Oh so fluffy sourdough pancakes. but unfortunately there wasn’t enough starter and I had not feed it yet [...]

  2. [...] I’ll add scrambled eggs or a smoothie or both. Another quickish meal is breakfast for dinner. Sourdough pancakes or waffles are super easy as are Coconut flour pancakes or waffles of course, standing there [...]

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