Potato Flake Sourdough Recipe - Pancakes (2024)

If you are looking for an easy and delicious weekend breakfast, these potato flake sourdough pancakes won’t disappoint. They are fluffy, crispy, and oh, so delicious!

If you have been following along, you might know by now that I love my potato flake starter. It’s so easy to maintain and perfect for all things bread. I love finding ways to use my potato flake starter to naturally rise all types of bread recipes.

If you don’t have one or haven’t heard of a potato flake starter. Check out my post that explains everything you need to know about a potato flake starter and how you can easily make your own. This starter will have you making some of the most delicious bread recipes in no time!

Potato Flake Sourdough Pancake Recipe

One thing I love about these pancakes is that you can mix most of it together the night before and be ready to make pancakes first thing in the morning without much preparation at all!

Another amazing thing about this recipe is that you don’t have to use an active starter. You can take your starter straight from the fridge and use it to make your batter and it will still ferment your flour making an easily digestible breakfast treat.

Tools you may need

Glass mixing bowl

Whisk

Cast Iron skillet or griddle

Spatula for flipping (I really like my fish spatula like this one)

Silicone spatula

Ingredients

Potato flake starter

Flour

Warm water

Salt

Honey

Coconut Oil

Egg

Baking Soda

Butter for greasing the pan

If using a cast iron skillet

You certainly don’t have to use a cast iron skillet for making pancakes, but it will give you that desired crispy texture that is so delicious on pancakes.

However, you need to know, it is important to follow some rules when you are using cast iron to cook your pancakes. I want to set you up for success here, so you can have the most tasty pancakes!

Get your pan nice and hot before dropping any batter on it, and make sure to use some butter on it too! I like to do a mixture of coconut oil and butter on my pans. Coconut oil has a higher smoking point than butter, so it won’t burn off the pan as quickly.

Tip: to check and see if your pan is hot enough, try this trick my grandmother taught me. Run your hand under some water and flick your fingers over the skillet to splatter a few water droplets on it. If the water starts to pop and sizzle, the pan is hot enough. If nothing really happens, probable need to give it a few more minutes. (Please use caution and don’t splatter a lot of water, it will pop when it hits the hot pan)

The last two rules go together! Don’t flip the pancake until the bubbles have stopped forming and only flip the pancake one time.

Now you’re ready to get to flippin’!

How to Make Potato Flake Sourdough Pancakes

The night before you want to have pancakes for breakfast, mix together the starter, flour, and water.

In the morning you will add the remaining ingredients, but don’t add the baking soda until just before pouring. Add the egg, honey, oil, and salt. Mix vigorously until combined. Prepare your skillet or griddle by preheating on medium-high heat and adding some butter and coconut oil. This will give it a crispy edge.

Finally, right before pouring, add the baking soda and mix well. Scoop about 1/4 of a cup of batter on the hot skillet. Reduce heat down to medium-low to allow the pancakes to cook throughly without burning the bottom.

Once your pancakes are not producing any more bubbles, it’s time to flip! This should take about 2-3 minutes but can vary based on the stove and type of skillet used.

Set aside the finished pancakes and keep frying until all are cooked.

Top with butter and maple syrup for the best potato flake sourdough pancakes.

Also try topping with your favorite fruit or whipped cream.

Tips for making potato flake pancakes

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