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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Potato Flake Sourdough Pancakes
Equipment
- Glass mixing bowl
- Whisk
- Cast Iron skillet or griddle
- Spatula for flipping (I really like my fish spatula like this one)
- Silicone spatula
- Measuring spoons and cups
Ingredients
- 1 cup Potato flake starter I pull mine straight from the fridge. Can be active but doesn't have to be
- 2 1/4 cup All purpose flour
- 1 cup Warm water
- 1/2 teaspoon Salt
- 3 teaspoons Honey
- 2 teaspoons Coconut Oil
- 1 Egg
- 1 teaspoon Baking Soda
- Butter for greasing the pan
Instructions
- The night before you want to have pancakes for breakfast, mix together the starter, flour, and water. I always mix my starter well before pouring into the measuring cup to ensure it is evenly distributed.
- 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.
Notes
After you put the starter, flour and water together do you leave it out or put in refrigerator until you finish with rest of ingred the next day?
Leave it out on the counter to ferment overnight or 8-10 hours š
Why coconut oil?
It’s one of my favorite oils to use in anything that is sweeter. It’s a very healthy oil for you so I love to use it when I can. You could use butter or another oil with success, I’m sure! š
I’ve made these 3 times and they have yet to be fluffy. They taste great but we want a fluffy pancake, not flat. Only thing I did different from you is used a non-stick griddle. What can I do to add more fluff?
A couple of things to try. Make sure you aren’t over mixing, if you beat it until it is smooth, your pancakes won’t be as fluffy. You also might try adding a bit more flour, maybe try 1/4 cup more. I know that different brands of flour, different ages of flour, and humidity can affect flour ratios. One other thing to check is making sure that you are using fresh baking soda. If it isn’t fresh it might not fluff up as much. You could try adding about 1 teaspoon more of baking soda if you want some extra rise. š
I made this last night. When I mixed everything together this morning, it was just a ball of gum. We live in MS, so maybe the humidity did a number on it. I ended up having to add quarter cup of water to get it to be an actual batter. Any advice on this?
Strange! I’m sure you double checked to make sure you added the correct amount of starter and water along with the other wet ingredients. I’ve never had it resemble a ball of any kind, always more on the batter/liquid side. I wouldn’t think the humidity would have affected it in that way. Glad you were able to add water to make it work.
Do you need to change the recipe at all to convert this to a waffle recipe?
Typically waffle batter is a bit thicker than pancake batter. I keep meaning to add a waffle recipe on here! I’ll work on adding it soon š
I have made this many times now. I have also made waffles with it as well as a sheet pan pancake added blueberries and chocolate chips all variations have been nice and fluffy. The taste is amazing my family approves this recipešš¾ My batter has never been a runny batter itās more like a cake/cornbread mix batter
Could these be made into waffles?
They could, but you might enjoy this waffle recipe: How to Make the Best Potato FlakeĀ Sourdough WafflesĀ
We love these pancakes!!! If there is any leftover pancake batter do I store it in the refrigerator or leave on the counter? Thank you!
I personally would just go ahead and make the pancakes and reheat them. I have not tried storing the pancake batter after adding the additional ingredients.
Thank you.
What do you mean by a sheet pan pancake?
pouring batter onto a sheet pan and baking in the oven
Do these pancakes freeze well? Sometimes Iām the only one to eat pancakes. But I do love a good pancake..
Yes, allow them to cool first and might be a good idea to either flash freeze them separate or add parchment between them so they don’t stick together, making it easier for you to remove and just heat a few at a time.
Can you use discard for this recipe? I have a jar in the fridge Iām using for discard and then I have my regularly fed starter on the counter so Iām not sure which would be best.
either works fine, I usually will try to use up my discard for this recipe.
Magen, about how many quarter-cup-of-batter pancakes do you typically get out of this recipe? I’m so excited to try this tomorrow morning but I’ll have a couple extras (niece and nephew) at my table, so I want to make sure I am prepared to make enough!
Delish! I did not let it set overnight to ferment. Nice and fluffy!
So glad you liked it!
These were excellent! Thank you so much for posting the recipe.
So happy that you love them! š
These were phenomenal!! Love the crispy edges. I did cook in my cast iron with butter.
Did not make the batter the night before with my discard but made the first part at 6am & added other ingredients around 9am to make pancakes. Definitely a hit!! Will be making these again
Those are some of my favorites as well!