Nothing beats pancakes the way grandma used to make them! This old-fashioned sourdough pancakes recipe was printed in 1891, making it over 130 years old. Long fermentation and whole wheat flour makes these cakes a wholesome breakfast. Pair them with fresh butter and real maple syrup for something truly nostalgic.
I am obsessed with sourdough and Victorian cook books. When I found this old fashioned pancake recipe I was so excited. The bread section of this 130 year old cook book refers to liquid yeast as a mixture of water, flour, and leftover dough set out to sour. I hadn’t yet seen an antique cook book that had any reference to sourdough until this book made its way into my collection. It has quickly become my favorite cookbook and all the recipes I have tried have come out wonderfully, this one included!
- Whole Wheat Flour – Choose a local stone ground flour to make these cakes even more traditional.
- All-Purpose Flour – If substituting with bread flour, add an additional tablespoon of milk.
- Sourdough Starter – 100% hydration starter, active and bubbly.
- Milk – We love raw milk in our home!
- Molasses – Molasses gives these cakes a deep and rich flavor.
- Salt – Sea salt, Celtic salt, or pink salt.
- Baking Soda – Choose aluminum-free baking soda.
- Water – Use filtered water or spring water.
How to Make Old-Fashioned Sourdough Pancakes
Step 1: Mix & Rise Overnight
The best part of this recipe is the long fermentation time. The evening before you plan to make your pancakes mix together the all-purpose flour, whole wheat flour, milk and active sourdough starter in a large mixing bowl. Cover your bowl with a damp cloth and set at room temperature to rise overnight.
Step 2: Add the Remaining Ingredients
The next morning stir the salt, molasses and baking soda into the dough from the evening before. Mix until everything is fully incorporated. Then slowly add in water until the desired consistency is achieved.
Step 3: Cook the Cakes
Heat a large skillet over medium heat. Once your pan is nice and hot, add in 1/4 cup of batter for each cake. Cook your pancakes for 1-2 minutes per side or until browned. Transfer your cakes to a clean plate and repeat until no batter remains.
Step 4: Serve Warm
Top with fresh fruit, butter, real maple syrup, or brown sugar and serve warm.