Name: Mennonite Herman Starter Pancakes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mennonite
Ingredients: 1 cup Herman starter (fed and bubbly); 1 cup all-purpose flour; 1 tablespoon sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 egg, lightly beaten; 1 cup milk; 2 tablespoons melted butter, plus extra for greasing the pan

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Introduction

Mennonite Herman Starter Pancakes offer a unique twist on classic pancakes, using a bubbly, fermented starter for extra flavor and a tender crumb. These pancakes are quick to make and perfect for a comforting breakfast that delights the whole family.

A tall stack of seven golden brown pancakes is centered on a white plate. Each pancake is thick and fluffy, with slightly uneven edges showing their softness. On top of the stack, there is a square piece of butter slowly melting. Warm golden syrup is being poured from above, dripping down the sides and pooling around the base of the pancakes, giving a shiny and smooth texture. The background is softly blurred, creating a cozy atmosphere with warm lights. The surface under the plate is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Herman starter (fed and bubbly)
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
1 cup milk
2 tablespoons melted butter (plus extra for greasing the pan)

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 2: In a separate bowl, whisk the Herman starter, egg, milk, and melted butter until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes light.
Step 4: Optionally, let the batter rest for 5–10 minutes to improve texture.
Step 5: Heat a lightly greased griddle or non-stick pan over medium heat (about 325°F/160°C).
Step 6: Pour 1/4 cup of batter for each pancake onto the hot griddle.
Step 7: Cook pancakes for 2–3 minutes on each side, or until golden brown and bubbles appear on the surface before flipping.
Step 8: Serve warm with your favorite toppings such as syrup, fruit, or butter.

Tips & Variations

For a fluffier texture, allow the batter to rest 10 minutes before cooking.
Substitute milk with buttermilk for a tangier flavor and tender crumb.
Add a teaspoon of cinnamon or vanilla extract for extra warmth and aroma.
Use a non-stick pan or lightly grease your griddle to prevent sticking.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warm. For longer storage, freeze pancakes separated by parchment paper in a sealed bag for up to 1 month; reheat from frozen.

How to Serve

A stack of five thick, golden brown pancakes sits centered on a white plate, each pancake fluffy with a light texture and evenly cooked edges. A small square of pale butter melts slowly on top, with amber maple syrup dripping down the sides and pooling at the base of the stack. The background shows a soft, blurred image of a honey jar with a dipper and more pancakes stacked in a white bowl, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is a Herman starter?

A Herman starter is a type of fermented dough used similarly to sourdough starter. It contains natural yeasts and bacteria that give baked goods a unique flavor and help them rise.

Can I use this recipe without a Herman starter?

You can substitute the Herman starter with an equal amount of buttermilk or yogurt mixed with a pinch of baking soda, but the flavor will be different and less tangy.