Sourdough Pancakes

 I use to lead bike tours in Alaska and there was this lodge, Sheep Mountain Lodge, that we would stop at and get a 2nd breakfast after doing some major climbing to get there.  I think all of us would order the sourdough pancakes.  To me these were extra special pancakes.  When I started making sourdough bread the memories of these pancakes came back to me and I started to wonder how they were made.  I tried many different recipes and none of them even came close.  When I made the whole wheat injera my brain started working on how to make sourdough pancakes.

The Dough

Ingredient Weight US Volume Bakers Percentage
Whole Wheat Flour 159 g 5.61 oz 1.25 cups 100.00%
Water 278 g 9.81 oz 1.18 cups 174.84% (hydration)
50% hydration Preferment 2 g 0.07 oz 0.32 tbspns 1.26%
Total Weight: 439 grams / 15.49 ounces
Total Flour Weight: 159 grams / 5.61 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.


 I mix the above all together and let it set until the flour floats to the top and the water sinks to the bottom.  The first batch normally takes 48 hours, after that a new batch made in the little bit left in the contanier is ready in 12 hours.  The flour I grind myself and has the bigger pieces sifted out.  When that batter has fermented enough I take a fork and mix the water and flour together until I get the batter to the consitency that I want.  Mixing it up to much and you will end up with thin pancakes and a very runny batter.  The pancakes at Sheep Mountain Lodge filled up the plate and were thick and fluffy.  I could never figure out how they did that either but now I am able to do that.  I take a full cup of batter and pour it on the griddle.  This ends up making the large fluffy pancake.  I cook them on one side until it is nice and brown then flip it over to the other side to finish cooking.  Eat them like you do your regular pancakes.  I like mine with butter and maple syurp on them.  Here is a quote from Sheep Mountian Lodge's breakfast menu about their sourdough pancakes.


WARNING – Our sourdough pancakes are the real thing.  Expect a strong-flavored, tangy pancake, an Alaskan tradition.  Order buttermilk if you are not sure.



Pretty flash looking pancakes LeadDog.

Further to my latest comment of Fred Bread, I reckon I could have made pancakes after the 24 hour stage of development of my three stage batter and there would have been no re-mixing required.

My crumpet mix is at 125% hydration and in my early trials when I used a ladle to dole out the batter I ended up destroying the aeration so I now pour it out of the jug and get a much better result.  Maybe you could consider that as well.


 Farinam I guess you picked up on the mixing it up to much line in my original post.  The time that happened I used a hand held mixer.  It mixed it up alright and all to crepe like batter.  When using a fork I have yet been able to beat the batter up to much.  The batter seems a little bit lumpy but it still makes great pancakes.  The other possibility is that our flours could be very different.  I don't know what the protein of my wheat is that I make the flour from but it could be on the high side.  I'm currently using white winter wheat from Idaho.  I have friends that pour it out of a jug so I'm aware of the technique.  Currently the pancakes are fluffing up nicely.  It is amazing to watch them do it.

 I will have to try these sometime soon. :)

Do you add anything else to the pancake mix, such as egg, salt, or  baking soda?  Is the batter really just flour, water, and starter?  I'm using 100% hydrated starter and US volume measurements  so I put in 2 T. of starter.  Was that a good idea?

one teaspoon of starter

added to the flour and water and sugar if u want them brown

seal it for two days

no eggs salt? milk?

i just need to hear u say it :)




they taste better without eggs and salt and milk?

Yes this how I make my pancakes.  The sugar if added is done right before I cook the pancakes.

thanks im new to making starter

i didnt realize that a teaspoon of starter could make that amount rise

does it matter if my starter is active and bubbly  can i use it straight from the fridge?

i want to cut the recipie in i would only use a half teaspoon of starter?

WHEN U say a little bit left

u are talking about a 1/3 of a cup or so

u take that and add new flour and water

for a new batch which is ready in 12 hours?

and u just keep it going i suppose

if u eat pancakes that often

if u dont want pancakes that often how will it fair in the fridge? the batter

I keep my starter are room temperature so I would say you will do best with an active starter.  It really doesn't take much starter being added to a food source to get things going.  You can use the same amount of starter if you cut the recipe in half.  When I said a little bit left it is what ever pancake batter is left in the bowl.  I would say just don't clean it out really well when you make the pancakes and there will be plenty for the next batch.

 I forgot that sometimes I add a tablespoon of sugar.  The sugar helps make a nice brown pancake.  I have at times forgot to put in the sugar and the pancakes turn out fine but sometimes they are pale.

2 tablespoons of starter should be plenty.  I use a scale to weigh my ingredients out in grams but it is pancakes so a little more or a little less shouldn't be critical.