Savory Sourdough Pancakes with Cheddar & Scallion
Prep time
Cook time
Total time
Serves: 20 pancakes
For the overnight mixture
  • 1 cup/240 grams sourdough starter “unfed”
  • 1 cup/224 grams buttermilk, milk, nut milk, or a mix of sour cream/yogurt and whole milk
  • 1 cup/120 grams all-purpose flour, preferably whole grain
For the batter
  • 1 large egg
  • ¼ cup Pompeian Organic Extra Virgin Olive Oil, plus more for the pan
  • ½ teaspoon sea salt
  • ⅓ cup cubed cooked sweet potato
  • 2 scallions, white and green parts thinly sliced and separated
  • ½ cup cubed sharp cheddar cheese
  1. The night before pancake time, combine the starter, flour, and milk. Stir until no streaks remain. Cover with plastic wrap and leave on the counter overnight.
  2. In the morning, whisk in the egg, olive oil, and sea salt. Put the sweet potato into a small microwave-safe bowl and top with water. Microwave for about 4 minutes, or until the sweet potato cubes are soft. Add the whites of the scallions and microwave 1 additional minute. Drain in a sieve. (You can also use a steamer if you prefer.)
  3. Add the sweet potatoes, cooked white parts of scallions, raw green parts of scallions, and cheddar cheese to the pancake batter. Stir a few times to distribute.
  4. Heat a cast iron pan or griddle over medium-low heat for about 10 minutes. Brush with olive oil. Scoop out about ¼ cup of the batter and cook until bubbles form and easy to flip. Flip once, allowing cheese to ooze out and crisp up. Remove to a plate.
  5. Eat hot, topped with sour cream and scallions if you like.
Recipe by Big Girls Small Kitchen at