the evolution of a sourdough pancake

Raise your hand if you could eat pancakes every day week.

You, too?


Me too.

I used to make these pancakes at least once a week.  Protein-packed.  Tasty.  And so easy.

And then we started soaking our grains in earnest.

We soak oats in apple cider vinegar for oatmeal.

We soak flour in sourdough starter to make bread.

We soak quinoa and beans.

We’re soaking fools.

Not because anyone in our house has a gluten intolerance … or IBS … or any other reaction to bread or wheat.

You see, I believe that we don’t have to be sick to want to eat better or be more healthy.  We don’t have to be sick to want to get the most nutrients out of our food … or to want to nourish our bodies.

And the more I read about soaking grains, the more I understand that it’s the best way for us to take advantage of the goodness in the wheat (and oats and bran and nuts and legumes).

I know I’ve talked about it before.  But it’s worth repeating:

When we soak or sour our grains, we break down the phytates that bind the minerals and nutrients naturally occurring in the grain.  By breaking down the phytic acid, we release the good minerals and nutrients and our bodies are better able to absorb them.

So it just goes to figure that we’d start making sourdough pancakes.

But this is the Cowboy’s domain.  He loves his sourdough starter, and if I don’t have to mess with it … well … I don’t mind letting him pancake it up once in a while (or always).

When it all began, we used this recipe from The Nourishing Gourmet.

And it’s wonderful.

But time passes and things evolve.

So now (inspired by TNG), this is the recipe we use for Sourdough Pancakes:

Image copy


  • 1 cup Sourdough Starter
  • 2 cups Filtered Water
  • 3 cups Flour
  • 1/4 cup Coconut Oil
  • 4 Eggs
  • 1/4 cup Pure Grade B Maple Syrup (grade B maple syrup is more nutrient dense … no one has filtered the good stuff out of it)
  • 1 cup Milk (we use whole or buttermilk … more or less depending on how thick you like your pancakes)
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Baking Soda



Combine the Sourdough Starter, Water and Flour in a large, non-reactive bowl.  Cover and set in a warm spot in your kitchen for at least 8 hours (ideally 12-18 hours).


Melt the Coconut Oil in 10-12 inch cast iron skillet.  Let the melting coconut oil grease the pan.

Combine the eggs, maple syrup, coconut oil, milk and sea salt in a medium bowl. Add this mixture to the starter-water-flour mixture from the night before.  Whisk until smooth.  Add the baking soda (which will make the mixture bubble a little, and rise).  By now, the griddle/skillet/pan is nice and hot.  Ready for pancaking.

We use 1/3 cup measuring cup to ladle the pancake batter into the skillet.  Wait until the top of the pancake is pocked with lots of bubbles, and the batter looks almost “dry” before flipping.  Repeat until you’ve made as many pancakes as you want.

They’re good with maple syrup and butter.  We eat them rolled up with almond butter and jam.  Sometimes, the Cowboy will fry an egg and use the pancake as a sort of pseudo-tortilla.

And we make them at least once a week.

NOTE: this recipe makes enough for about twenty 6-inch pancakes, so we make one batch and then store the rest in the fridge so we can eat them again and again and again, for snacks, breakfast and sometimes dinner a few more times in the week.

– Jeanne

P.S. – If you want to make your own sourdough starter, check out THIS LINK.


5 thoughts on “the evolution of a sourdough pancake

  1. I’ve been looking for a good sourdough pancake recipe. I don’t like the one that comes in the Vintage Remedies book. I’ll have to try this one.

Leave a Reply