Key Lime Pancakes

by  Autumn — September 4, 2017

When baking sourdough bread at home, you have a “starter” that you feed regularly with flour and water, which is what gives sourdough it’s unique “sour” flavor. One of the unfortunate casualties of feeding process is that about 80% of the starter is typically discarded, and then the remainder is fed and kept for the following day —what a waste! I wanted to see if I could do something with it, so I decided to make pancakes one weekend for breakfast. There are a few sourdough pancake recipes on the internet that I used as inspiration, but this is the one that served as the basis for my recipe:

Sourdough pancakes

I decided to tweak the recipe to use a little less sugar, add in a splash of vanilla extract, and about 1 tsp of ground cinnamon.

From there, my husband and I made it our own. Being Florida natives, we got to talking and decided that Key Lime pancakes were the perfect tribute to a hot summer Saturday. They turned out great, so we wanted to share the recipe here! Try them soon before the weather turns cool- it will feel like one last vacation before fall starts up full-force.

Key Lime Pancakes
Prep time
Cook time
Total time
A delicious, zesty pancake that will make you feel like you are in the Florida Keys!
Recipe type: Breakfast/Brunch
  • Pancake recipe of your choice, or pre-made pancake mix
  • 2 Graham crackers, pulsed or crushed into crumbs
  • Fresh lime juice and zest from 1 lime
  • Handful of chopped fresh mint
  • ½ cup confectioners sugar
  1. Make your pancakes according to the directions of your recipe.
  2. To make the glaze, mix ½ cup confectioners sugar with the juice of ½-1 lime until it is a semi-thick consistency, able to drizzle over pancakes.
  3. Meanwhile, pulse the Graham crackers in the food processor until they are fine crumbs, or crush in a zip-top bag until finely crushed.
  4. Top your pancakes with a drizzle of the glaze, Graham cracker crumbs, and bits of chopped fresh mint.