Sourdough Pancake...Cakes!

If you have a growing batch of barm in your refrigerator that you can't keep up with, maybe you should try making some pancakes! Or use the pancake batter to make a cake of sorts.

Cultures for Health has a bunch of e-books for free download if you sign up for their weekly newsletter. The e-books, especially the sourdough one, are totally worth it. I've used several recipes from this book, and we've loved them all. Plus it has a lot of information on sourdough. All that to say, this is where I got my pancake recipe! (Also, you should try the crepe recipe, it's amazing!)

The other morning, I had extra barm that I didn't want to discard, so I decided to mix up some pancakes. BUT I didn't want to get stuck at the oven flipping pancakes. And a week or so ago, we used this batter to dip apple slices in and fried those up. They were delicious but took forever. Toward the end, I just dumped the apple slices and the rest of the batter in the frying pan and cooked it up like that. It worked! So this morning, I decided to skip the frying part and use the batter like I would if I were making corn bread. And it worked too!

So I mixed up the pancake batter, which is:

2 cups of fresh barm
1 egg
3 tablespoons of sweet (I used maple syrup)
1 teaspoon of baking soda
A couple of dashes of milk

The recipe also needs 2 tablespoons of oil, but for this cake, I put my cast iron in the oven to preheat with a stick of butter in it. When the butter was melted, I stirred some into the batter but left the remainder in the pan.

The first morning I did this, I added some of our frozen blueberries. The next morning, I added some pumpkin puree and cinnamon. (Because once a week isn't enough for this cake.) I just eyeballed it with the additions. We've also tried it plain, which is wonderful. So any way you want to make, you can.

Then I poured the batter into the pan right on top of the melted butter.

I baked the whole thing in my cast iron for 30-40 minutes at 350. The best part was the crust, so let it get a little crusty!

We drizzle some maple syrup on top, and everybody enjoys it! (I wish I had some more right now, actually.) The pumpkin was amazing. Blueberries are always a hit, and when we have some strawberry syrup, we love to pour that over the plain pancake cake.

I imagine you could really have some fun with this, though. Banana and peanut butter? Chocolate chips? OR chocolate chips AND peanut butter?? And I haven't even started thinking about the possibilities with cream cheese. Oh my, we might be having this a LOT.


  1. Looks wonderful! It is always great to have an great recipe for the leftover sourdough starter!

    1. Thanks! I love being able to use the leftovers, rather than discarding. Plus it's delicious!

  2. oh, my, this looks wonderful! Thanks so much for sharing with us at Simple Lives Thursday; hope to see you again this week.

  3. When you make flavor variations (i.e. banana or pumpkin), how much do you add? The family really liked my first try that I made with blueberries, even though I cut down the butter. I tried to make it dairy-free, however, and that wasn't quite as nice.

    1. I'm so glad your family liked it! I just eyeball it with the additions, maybe up to a cup or cup and a half? Or 2-3 bananas. Depending on how much I have. Luckily, it's a pretty forgiving recipe. Although, dairy free might be stretching it a bit. :) Are you trying to get rid of the egg and milk and butter? You might could try substituting one thing at a time, like coconut oil for the butter or bananas for the egg, until you get the right combination for your house.

    2. I was just looking at the Cultures for Health Sourdough e-book, and they have a sourdough gluten free and dairy free pancake recipe. You might want to check it out. You just have to sign up for Cultures for Health newsletter and you can download their book. It's well worth it!

  4. Jennifer, this is a new idea for me (we're gluten free). What is barm? This sounds really delicious!

    1. Hey Kim! It's your sourdough culture, sometimes it's called the starter. You should definitely check out the link to Cultures for Health above. The sourdough e-book they have for subscribers has several pages of gluten free sourdough recipes. Including a recipe for sourdough gluten free pancakes, which you could use to bake in a cake form like I do above. Or if you can tolerate straight sourdough, you could use this recipe. I made us a cake this morning and instead of vanilla, I used a little lemon extract. It was awesome! It's definitely a recipe you can play with.


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