Sourdough Pancakes without Extra Leavening

Does anyone know how to make  pancakes (or biscuits) that uses sourdough but does not need baking powder or soda? I have heard of this but never seen a recipe that doesn't use additional leavening.

Just try it! I feel like I've done it with just sourdough and it worked, but I didn't use a recipe or keep notes. I would say if you have a lively (ie bubble-making) starter, and mix the batter ahead of time and let it sit warm for a while, ther's a good chance it will work. Worth a try, anyway.

Have you seen this article:

https://richsoil.com/pancakes.jsp

https://permies.com/t/197/sourdough-pancakes

Oh yes.  When I've made them they are pretty flat and sour, like a crepe--a sour crepe.  I normally like to add a pinch of baking soda/bicarb to make them fluffier and also to neutralize the sourness, but they are perfectly fine without. No other ingredients necessary, but can optionally mix in salt/egg/melted butter/etc;  pour the starter (or batter) into a hot oiled pan, cook till done.

Mine are not wheat pancakes but they are "sourdough" in a way.

I've been meaning to post a thread about fermented oatmeal because I think it's really cool.  I'm sure people have done similar things, but no one I know of anyway.

I have a big bowl of oats and chia seeds (plus spices and dried greens from last season) fermenting and have been making pancakes out of that for the last two months.  I started the ferment originally with some sauerkraut from last season.  They do seem to puff up well enough with no added leavening.  I just scoop some out of the bowl each day, and every 3-4 days top off the bowl with more ingredients and water, and mix it up.  The bowl is just sitting open on the shelf.  Sometimes I'll scoop some out and eat it raw which is nice, but fried they are amazingly delicious.  With a seasoned cast iron they don't need added oil in the pan.  Different texture than wheat pancakes, it's more crispy on the outside, gooey on the inside.  I brought some to a potluck and people seemed to like them.  I imagine the ferment makes it all easier on the digestion.

It's one of the lowest-effort most-reward ways of eating these types of ingredients that I've found.

Philip McGarvey wrote: I think it's really cool.  I'm sure people have done similar things, but no one I know of anyway.

I have a big bowl of oats and chia seeds (plus spices and dried greens from last season) fermenting and have been making pancakes out of that for the last two months.

This sounds so great!