Sourdough Pancakes with Quick Set Sourdough Starter
There’s something about a cowboy breakfast that just hits different. It starts long before sunrise, when the fire’s getting stoked, the coffee’s brewing, and the world is still quiet. That’s when you can hear the crackle of the fire and see the stars still hanging overhead. And when them cowboys start drifting in, sleepy-eyed and looking for warmth, you better have something hearty ready.
That’s where sourdough pancakes come in.
Not just any pancakes, but ones made with a simple, no-fuss quick-set sourdough starter. This is the kind of cooking that’s been around for generations, but we’ve made it easy enough for anybody to do right at home. And if you want the full recipe and more like it, you can find it here on this website and in our cookbook, A Taste of Cowboy.
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Quick Set Sourdough Starter
Traditional sourdough starters take time, care, and daily feeding. That’s fine if you’re baking every day, but most folks don’t want to babysit a jar on the counter.
This quick-set starter changes the game. It uses yeast to jumpstart the process, giving you that same tangy flavor without all the upkeep. You can make it, let it sit overnight, and be cooking the next morning.
Tip: This starter is perfect for pancakes, biscuits, pie crusts, and even frying meats. It’s one of the most versatile things you can keep in your kitchen.
Step-by-Step: Quick-Set Sourdough Starter
Step 1: Activate the Yeast
Start with:
- 4 cups warm water
- 1 packet rapid-rise yeast
- 5 tablespoons sugar
Stir it well. This combination helps the yeast bloom and get active.
Step 2: Add the Flour
Add:
- 4 cups all-purpose flour
Stir again until everything is smooth and well combined.
Step 3: Add the Secret Ingredient
- 1 medium russet potato, peeled and cut into thirds
Drop it right into the mixture.
This helps break down starches and develop that signature sourdough tang as it sits.
Tip: Don’t skip the potato. It’s what gives this starter its flavor and character.
Step 4: Use the Right Container
Pour everything into a crock jar (at least 1 gallon).
Do NOT use:
- Aluminum
- Stainless steel
These can interfere with the yeast activity. Cover loosely with a towel or cloth so it can breathe.
Step 5: Let It Work
Leave it on the counter overnight (about 12 hours).
By morning, it should be:
- Bubbly
- Active
- Slightly thick
Step 6: Stir and Adjust
Give it a good stir. If it’s too thick, add a little warm water until it’s slightly thicker than pancake batter.
Tip: This starter will keep working for several days. Once the potato breaks down, just start a fresh batch.
Making the Sourdough Pancakes
Now that your starter is ready, you’re set up for some of the best pancakes you’ll ever eat.
You’ll use a portion of that starter and mix it with a few pantry staples, adjusting the thickness as needed. Every batch of sourdough is a little different depending on temperature and conditions, so trust your eye more than anything.
Tip: Your batter should pour easy but still hold shape on the griddle.
Cook them on a lightly greased skillet over medium heat until bubbles form, the sides set up a little, and they’re ready to turn.
Serve hot, with syrup and butter. I like to spread jam & compotes on pancakes. My kids always liked chocolate chips & chocolate gravy on them, too.
Of course, my favorite food to eat with pancakes is bacon.
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