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+ servings

Strawberry Sourdough Pancakes

Pancakes served with fresh fruit and whipped cream is always a favorite in my house!
Course Breakfast, Pancake
Cuisine All-American
Keyword pancakes, sourdough, stawberries, whipped cream
Prep Time 30 minutes
Cook Time 8 minutes
Servings 6 Servings
Calories 579kcal
Author Lynn / Turnips 2 Tangerines


  • large flat griddle


  • 2 cups sourdough starter
  • 1 egg
  • 1/4 cup vegetable oil
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 fresh strawberries, sliced
  • 6 cups fresh strawberries, rinsed and hulled
  • 1/4 cup sugar
  • 2 tablespoons finely diced crystallized ginger
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1/2 teaspoon strawberry extract, optional
  • sifted powdered sugar
  • sprigs of fresh mint


  • Pancakes Directions:
  • Have all ingredients at room temperature.
  • Mix starter, egg and oil in a bowl.
  • Add sugar, salt and soda, mix well.
  • Spoon onto a lightly greased griddle or skillet over medium-high heat. Lay several sliced strawberries on top of batter of each pancake.
  • Turn pancakes when surfaces are covered in bubbles. Cook until golden brown.
  • Prepare strawberries:
  • Place rinsed and hulled strawberries in a medium bowl. Mash lightly with a potato masher, about 6 times. Mix strawberries with 1/4 cup sugar and crystallized ginger. Allow to stand at room temperature to macerate for one hour.
  • Prepare whipped topping:
  • In large, chilled bowl combine the heavy cream, 1/4 cup sugar and vanilla. With chilled beaters and an electric mixer on medium, beat until soft peaks form. Chill.
  • On a serving plate, layer pancakes, strawberries, and whipped cream.
  • Garnish with sifted powdered sugar and a sprig of fresh mint.


Serving: 1g | Calories: 579kcal | Carbohydrates: 53g | Protein: 6g | Fat: 40g | Saturated Fat: 26g | Cholesterol: 136mg | Sodium: 329mg | Potassium: 308mg | Fiber: 4g | Sugar: 31g | Vitamin A: 1225IU | Vitamin C: 92.2mg | Calcium: 81mg | Iron: 0.8mg