Sourdough pancakes are an awesome way to start your morning. They are hardy, stick to your ribs, and taste amazing. This recipe comes from my friend K.C. who brought me some sourdough starter back when I was camp hosting in my RV. K.C.s family had been using this strain for a while and offered up some to any takers. I jumped on the opportunity. It was difficult trying to cultivate my starter in the RV when the weather here was still cold but with the help of a seedling heating mat, I was able to get my starter to grow. K.C. also shared with me her recipe for these sourdough pancakes, which I made first chance I got. So easy and so tasty.Sourdough Pancakes with berries and cream

Sourdough Pancakes with berries and cream

Start Sourdough Pancakes Early

The thing you need to be aware of when making these is to feed the starter a day or two ahead. This is so you have at least two cups of sourdough to make the pancakes with. Keep the starter in the refrigerator, and when you are ready to make something, take it out and let it get to room temperature. Getting the starter to room temperature takes roughly six hours or so depending on the temperature of your house or camper. Feed the starter with at least a half cup of flour to just under a half cup of warm water. The next day you can see the amount of dough that fermented overnight. If you need more dough, feed it more flour and water, or you can use the dough if its ready.

You can make these sourdough pancakes special by adding berries, whipped cream, bananas, chocolate chips or what ever your heart desires. I really like to top my pancakes with berries and freshly whipped cream. You can really get creative with toppings. If you have any nifty sourdough pancake ideas, I’d love to hear them in the comments below.

Happy camping and happy cooking!

Sourdough Pancakes with berries and cream

Sourdough pancakes with berries and cream

Sourdough Pancakes

Simple and delicious sourdough pancakes to make your weekend breakfast special and fun.

Course Breakfast
Cuisine American, British
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 182 kcal
Author Barbara Tidwell


  • 2 c sourdough starter
  • 2 large eggs
  • 1 tbsp sugar
  • 1 tsp baking soda
  • 1 c blueberries (optional)


  1. If you need to grow your starter, do so a couple of days ahead of time so that you have at least 2 cups by the time you are ready to make the pancakes.

  2. Take the 2 cups of starter, the eggs, sugar and baking soda and mix it up in a bowl.

  3. Heat a cast iron pan to medium heat.

  4. Scoop batter into cast iron pan. (Place about 10 to 15 berries on the pancake - optional).

  5. Cook for 2 to three minutes or until bubbles on the cakes start to harden slightly.

  6. Flip the cake and cook another 2 minutes.

  7. Serve with butter and syrup, or your favorite toppings.

  8. This makes enough for 2 people who each eat about 3 pancakes each.