Kimchi Sourdough Pancakes

I made this savory pancake as an improvisation for a potluck. I find that potlucks really bring out the creativity and test my cooking chops!

They’re thicker than a crêpe. Serve with yogurt and kimchi for a “triple threat” of fermentation!

This is also a great way to use discarded sourdough starter as well as older (softer) kimchi, which you may not want to otherwise eat raw.

Kimchi Sourdough Pancakes
Prep time
Fermentation time
Yield: 16 pancakes
  • ¾ cup/ 180ml sourdough starter
  • 2½ cups/ 600ml warm filtered water
  • 2½ cups/ 600ml flour (whole wheat or white)
  • 2 tablespoons / 30ml sugar
  • 1 egg
  • 2 tablespoons/30ml butter, melted
  • ½ teaspoon sea salt
  • 1 cup/250ml old (very ripe) kimchi
  • Butter, coconut oil, lard, or tallow to grease pan
  1. Make batter by combining sourdough starter, flour, sugar and water.
  2. If you have planned ahead and have the time, let it sit overnight so it can sour. It can also be made right away.
  3. When ready to make pancakes, melt the butter, then add the egg and beat it. Add to batter.
  4. Pulse the kimchi 6-8 times in a food processor or blender. Failing that, dice the kimchi with a knife. It should have a relish consistency. Add to the the batter.
  5. Heat a lightly oiled/buttered griddle to medium heat (325°F).
  6. Spoon or ladle a ¼ cup per pancake (makes about 3-4 inch cakes) onto griddle or pan.
  7. When edges are dry and bubbles form in middle, gently flip. Cook other side until golden brown.
  8. Serve with some kimchi and/or some dill-yogurt or sour cream.


Adapted from Sandor Katz’s Alaskan Frontier Sourdough Hotcakes recipe in Wild Fermentation

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