These easy sourdough pancakes have been a favorite in my family for years. The recipe came from my mom and we ate them almost every weekend for breakfast when I was a kid. These are the pancakes I remember and love from my childhood.
I originally shared this recipe just a few months after I started blogging and although I have not changed the recipe at all, it was definitely time to update the pictures.
It was also time to share my gluten-free version. If you are gluten-free be sure to check out the gluten-free version in my gluten-free section. If you are not gluten-free keep reading for my mom’s version just like she has been making it for years.
My mom adapted this recipe from an old fashioned sourdough type recipe. My mom adapted it to make it quick and easy. It is also a recipe you can make anytime, even if you don’t have any sourdough starter. I love this recipe because you start it the night before and quickly finish it up in the morning.
These pancakes are a little different than your average pancake. They are not light and fluffy. They are thinner heavier pancakes, but they have great flavor. If you are looking for something a little different to change up breakfast at your house these are a must try.
Delicious! Thanks mom for a great recipe !
The directions on these are a little different than your normal pancakes so be sure to read through them carefully before starting the recipe.
Mom's Easy Sourdough Pancakes
My mom has been making these easy sourdough pancakes for over 40 years. They are still a family favorite!
Ingredients
The Batter
- 2 cups flour
- 2 cups water
- 1 tablespoon of yeast
In the morning or when ready to cook them
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons melted butter or oil
Instructions
- Mix together, the flour, water, and yeast, using a wooden spoon and a glass, plastic, or stoneware bowl. Anything but metal will work.
- Cover and let sit overnight on the counter.
- In the morning or when ready to cook add eggs, baking soda, salt, sugar, and oil.
- Beat well into the batter. The batter will be thinner than a normal pancake batter.
- Cook on a griddle or pan.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 183Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 54mgSodium: 466mgCarbohydrates: 26gFiber: 1gSugar: 2gProtein: 5g
Nutritional values are approxomite and aren't always accurate.
I’m intrigued! The main differences between that and my own recipe are that you use water rather than milk and missing baking powder which I guess is replaced with the yeast? I’m wondering if it’s just all purpose (white) flour you use, or would whole wheat work in this recipe, do you think?
My mom has always used water, but I will have to ask her if she remembers if the original had milk. It might have and she may have changed it. I have used half whole wheat flour in the past and it works fine. I think my mom has used all whole wheat. I think this is a great recipe to use all or part whole wheat.
I am wondering, have you ever left the starter longer than overnight? Curious if I could put it in the fridge for a couple days after letting it sit for a day, as the recipe calls for. I am excited to try it.
I have never tried it, but yes I think it would work fine. The longer it set the more sourdough it would be.