Sourdough Saturday – Savory Cheddar Pancakes

Sometimes it’s fun to serve breakfast food for dinner. It breaks the monotony of a predictable menu, and kids think it’s a hoot.

I’ve been known to indulge in a bowl of Meusli for dinner, or the occasional omelet. But I find that pancakes most easily lend themselves to a savory dinner time treat. Sometimes it’s zucchini pancakes, sometimes potato pancakes, but last night it was these sourdough Cheddar pancakes served with sautéed apples and vegetarian bacon.


  • 1 cup sourdough starter (find out how to make your own starter here)
  • 1 cup milk
  • 1 Tbsp oil
  • 1 Tbsp Dijon mustard
  • 1 egg
  • 1 cup flour
  • 1 Tbsp sugar
  • 1 1/4 cup shredded extra-sharp Cheddar cheese
  • 1 tsp baking soda
  • 1 Tbsp water

In a large bowl mix together the starter, milk, oil, egg and mustard. Add flour, sugar and Cheddar cheese and mix until just combined. Heat a griddle or large frying pan to medium-high. Mix the baking soda and warm water. Add to sourdough mixture, gently folding into batter. The sourdough mixture will fill with bubbles and double in size.

Use a 1/4 cup measuring cup to pour batter onto hot griddle. Cook until brown, flipping once. Makes about 16 pancakes.

These pancakes turned out surprisingly light. They were fluffy, with just enough cheese flavor to be savory. Top the pancakes with peeled apple wedges sautéed in butter, sprinkled with a little brown sugar, or top with applesauce.

You can find additional pancake and sourdough recipes over at Yeastspotting. Enjoy!

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at and

Comments (2)

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  1. I don’t have much of a sweet tooth, so these pancakes really appeal to me!

  2. sybaritica says:

    Nice idea … I’m not a huge fan of pancakes but these savory ones look really good!

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