Deliciously “Soft with a Crisp” Sourdough Pancakes

Deliciously “Soft with a Crisp” Sourdough Pancakes

For sourdough bread bakers with left-over sourdough starter

(Makes 6-8 pancakes)

If you feed a sourdough starter every week you’ll be familiar with the dilemma of what to do with the excess starter. Sure, you could compost it, but doesn’t it feel better to use all of this amazing ingredient? This recipe utilizes your excess starter while yielding some of the most delicious pancakes you’ve ever enjoyed.


  • 2c all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 Tbsp Organic Maple Valley Maple Sugar
  • 1 tsp salt
  • 1c sourdough Levain (left-over Levain from feeding a
  • French bread sourdough)
  • 1-1/2c soy/oat milk (dairy milk is fine)
  • 1 Tbsp flaxseed soaked in water
  • 1 Tbsp vegetable oil


  • Oil and pre-heat a cast iron skillet, or non-stick pan (use high-temp oil, such as Canola or Avocado oil)
  • Once hot, use a large spoon or soup ladle to distribute batter to your skillet
  • Check for browning and flip
  • Check the second side (if the temperature is too high the pancakes will brown while the inside is still raw)
  • The edges should have a slight crisp, while the pancakes remain fluffy and soft.
  • Serve with Organic Valley Maple Syrup