Sunday morning pancakes from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 410) by Maurizio Leo

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sourdough discard for 100% hydration sourdough starter, and einkorn flour or a mix of all-purpose flour and whole wheat flour for all-purpose flour only.

  • sharon_p42nrc on February 13, 2026

    I froze extra pancakes in a zip-lock bag and put them in a toaster oven to reheat as needed- awesome!

  • eliza on October 01, 2025

    I also really enjoyed these pancakes. Made a half recipe, overnight method, using freshly milled red fife (A and B grains) and all purpose for the flours. Used just-fed starter and included optional yogurt. I also subbed olive oil for butter because I can’t be bothered melting butter. I really love the overnight method for both his pancakes and waffles. For my half recipe, using 1/4 cup batter per pancake, I got 13 pancakes, so I think the yield is off on the original recipe. Will def make these again.

  • Lepa on January 18, 2023

    I made the overnight version, using discard. The pancakes had a wonderful taste and texture. I was worried one batch wouldn't be enough for our family of four (with two very hungry boys) so I made 1.5 batches and that was too much. A single batch is actually a good amount of food.

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