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A Southern mama of two well dress gals, with a home that's always a bit of a mess. 

Meet Ellen

Children's Style

Have you tried making sourdough pancakes? No, no, I know what you’re thinking – they aren’t sour at all!

If you have a jar sourdough starter on your counter, you must make these this weekend!

Is there anything better on a Saturday morning than piping hot pancakes? I mean, honestly, pancakes are delicious every day of the week, but I love sleeping in and lazily enjoying pancakes while watching Saturday morning cartoons.

This Sourdough Pancake recipe is a great way to use up some of your sourdough starter discard – I’ve made them twice this week. Although I call them Saturday morning pancakes, this recipe comes together quickly and is great any day of the week. The recipe makes more than what my family of four needs at breakfast time, so get creative with the leftovers. Try sending the leftover pancakes in your child’s lunch as I shared in this Instagram post!

Print
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overhead shot of pancakes on white plate with fresh fruit

Saturday Morning Sourdough Pancakes


  • Author: Ellen
  • Total Time: 20 minutes
  • Yield: 12 pancakes

Description

This quick-and-easy pancake recipe will make everyone at the breakfast table happy!


Ingredients

150 g sourdough starter discard

350 g milk

1 egg

2 tbsp melted salted butter

300 g all-purpose flour

2.5 tbsp sugar

1 tsp baking soda

2 tsp baking powder

1 tsp salt


Instructions

  1. Combine the wet ingredients (starter, milk, egg, and melted butter) in a large bowl and whisk together until well combined.
  2. In a separate bowl, combine the dry ingredients and whisk them together.
  3. Pour the dry ingredients into your large bowl of wet ingredients and mix until just incorporated (don’t overmix!)
  4. Heat a wide, heavy-bottomed pan or griddle over medium heat (I shoot for 350-ish degrees) and add a small amount of oil.
  5. Once the oil is shimmering, add your first batch of 1/4 cup scoops of batter into your pan (I usually do 3 pancakes at a time).
  6. The pancakes will be ready to flip when the bubbles that form on the top pop and stay open. Cook on the other side until cooked through (usually about 2 minutes).
  7. Repeat until you have used all your batter.
  8. Serve topped with maple syrup and fresh fruit.

Notes

  • If you want to add fresh blueberries or chocolate chips to the pancakes, add them to the top of the batter after dropping the dollops into the hot pan. Use fresh or thawed blueberries – frozen interfere with the pancakes cooking through.
  • Do not use butter to fry the pancakes! Butter just burns too easily in my opinion. We use an organic neutral oil, like sunflower or canola.
  • Prep Time: 5
  • Cook Time: 15
  • Category: breakfast

If haven’t tried making sourdough bread yet, check out my post on my first sourdough loaf here. You can shop my sourdough bread essentials here.

 

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