Chewy and Crisp Sourdough Starter Pancakes!
Don't discard that extra sourdough starter! Put it to use in these incredible crispy and chewy pancakes. They're very digestible and insanely yummy!
Recipe type: Breakfast, Dessert, Entree, Side
Cuisine: Vegetarian, Vegan, Fermented
  • 2 cups starter (measured the next morning after it's fed--the amount of starter is VERY forgiving)
  • 1 teaspoon vanilla
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 Tablespoon sugar
  • Milk (dairy, nut or grain), to thin
  • Coconut oil, to cook the pancakes
  • Maple syrup
  1. Put all your extra sourdough starter in a large bowl and feed it to 100% hydration (for example, 1 cup starter "eats" 1 cup water and 2 cups flour).
  2. Cover bowl and let ferment at room temperature overnight. If your house is chilly, you can put the bowl in the oven with the oven light on.
  3. The next morning, mix starter with vanilla, sea salt, baking soda and sugar. Thin a bit with milk of your choice if necessary.
  4. Heat a large skillet with a generous amount of coconut oil. Spoon a few Tablespoon batter for each pancake, flip when the top bubbles.
  5. Add more coconut oil for each batch of pancakes you cook.
  6. Eat fresh or stored in a sealed container and toast before serving.
Recipe by The Eclectic Kitchen - Crystal Cartier at