Sourdough 49er Flapjacks

I’ve had mixed results with this recipe. I need to experiment a bit more.

Photo from Genius Kitchen

Adapted from Genius Kitchen.


  • 170 grams fully hydrated sourdough starter (fully hydrated at a 60% water/40% flour hydration)
  • 2 cups milk
  • 1.5 tablespoons melted butter
  • 2 eggs, lightly beaten 
  • 1.5 tablespoons sugar
  • 1 1/4 cups bread or all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla


  1. THE NIGHT BEFORE your pancake meal, mix sourdough starter with milk and melted butter.
  2. In a separate bowl mix together salt, sugar, and flour.
  3. Mix wet ingredients into dry and whisk until fully combined.
  4. Let stand overnight in the refrigerator or at room temperature.
  5. In the morning, whisk in beaten eggs and vanilla.
  6. Batter should be runny and spread easily on the griddle.
  7. Use a 10 or 12 inch skillet on medium-high heat.
  8. Make one large flapjack at a time by lifting the skillet off the heat. While you pour, tilt the pan to cover the bottom surface completely. Use 1/3 cup batter for 10-inch skillet and 1/2 cup of batter for a 12- inch skillet.
  9. Do not turn until all bubbles pop and the top is basically dry. This will ensure a uniform golden brown color and correct texture.
  10. Serve on a pre-warmed plate in stacks of 2 or 3, they cool off very fast.