Here is a sourdough pancake recipe [mostly] from What's Cooking America, perfect for using up starter (you might want to bulk up your starter just for this). The batter is a little goopy, so tricky to get onto the griddle without making a mess--but worth it! The texture is excellent. I made these pancakes recently with 3 cups starter and two eggs, and bumped up the other ingredients by about half. I had plenty left over for the freezer. Pop them in the toaster (or just let them thaw) and they make great snacks!

  • 2 cups sourdough starter
  • 2 tablespoons coconut sugar or other sweetener
  • 1-2 eggs (your preference—one is just fine)
  • 4 tablespoons olive oil, melted butter or coconut oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon or so cinnamon and/or nutmeg (to taste)
  • 1 teaspoon baking soda
  • 1 tablespoon warm water
  • In a large bowl, combine starter, sugar, egg, oil and salt; mix well and set aside.
  • In a small bowl, dilute 1 teaspoon baking soda in 1 tablespoon of warm water, then set aside until you are ready to cook your pancakes (and the griddle is hot!) to ensure light, fluffy, melt-in-your-mouth pancakes.
  • Heat up a lightly-greased griddle or skillet until fairly hot.
  • When ready to cook your pancakes, gently fold the baking soda/water mixture into the prepared batter (do not beat). Allow the mixture to bubble and foam a minute or two before using. (The soda is reacting with the acidity of the sourdough.)
  • Pour or spoon 1/4 to 1/2 cup batter onto the hot griddle for each pancake.
  • Cook the pancakes 1 to 2 minutes on each side or until golden brown and bubbly.
  • Serve with your favorite toppings!
Yields 4 servings.

Some variations to try:
Blueberry Sourdough Pancakes (fold in just before adding the baking soda, or sprinkle onto the raw side of the pancakes before flipping)
Apple Pancakes (grate some tart apples into the batter before adding the baking soda)
Banana Pancakes (thinly slice or mash banana into the batter before adding baking soda)
Chocolate Chip Pancakes (fold in a 1/4 cup of mini chocolate chips before adding the baking soda)