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Sourdough Pancakes

Too much sourdough starter?  It can be a problem, especially if you don't bake regularly.  Because a sourdough starter is like a pet- it needs to be fed regularly or it will die... even if you don't bake with it regularly.

I don't bake with mine regularly (I'm going to try to start to soon).  But I have a healthy, thriving sourdough starter because of this pancake recipe.  It's super simple, everyone in the family loves it, and it is far healthier than any other pancake recipe I know- talk about a winning combination!

Sourdough Pancakes
  • 2 cups sourdough starter*
  • 4 eggs
  • 1/2 cup buttermilk**
  • honey, maple syrup, or other desired sweetener, to taste (I use a few teaspoons)***
  • 2 tsp. vanilla
  • 1/2 tsp. salt
  • 2 tsp. baking soda
 In a large bowl (at least 5 cups) mix starter, eggs, buttermilk, sweetener, vanilla, and salt until well combined.  Heat griddle or frying pan (on an electric griddle heat to 325, for a frying pan heat until drips of water dance on the pan).  While pan is heating, mix the baking soda into the batter.  The batter will increase by quite a bit when you do this.  When the batter has stopped growing, stir it a few times and begin ladling onto the hot pan or griddle.  Flip when edges are just beginning to set- beware, these cook a little faster than regular pancakes.

Serve with butter and maple syrup, or your favorite pancake toppings.

*I keep my sourdough starter just a tad thicker than pancake batter consistency.   If yours is thicker or thinner, you may need to alter the ingredients in this recipe to compensate.

**Use more buttermilk if your starter is thicker than mine (see above note).

***I wouldn't use stevia or other artificial sweeteners for this recipe.  The sweetener is as much for browning as it is for flavor.  Since they taste just fine without the sweetener, if you'd rather not use it, skip it instead.

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