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Electric Griddle Sourdough English Muffins

How to make sourdough English muffins on an electric griddle
Course Breakfast
Cuisine American
Keyword muffins, sourdough
Prep Time 5 minutes
Cook Time 15 minutes
Inactive 12 hours
Total Time 12 hours 20 minutes
Servings 12 muffins


  • Electric Griddle


  • ½ cup sourdough starter that was fed a few hours earlier
  • 2 cups all-purpose flour
  • 1 cup water
  • 1 tbsp honey
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 2-3 tbsp melted butter for the griddle and rings
  • 1-2 tbsp cornmeal or semolina flour


  • The day before you want English muffins, mix together, the sourdough starter, flour, and water
  • You want to achieve a thick pancake batter consistency, so adjust your water as needed. A bread whisk or wooden spoon is the best tool for this.
  • Cover with a towel and let it sit at room temperature for 12-24 hours.
  • At the end of the time, stir in the honey, salt, and baking soda. You will want the batter to be somewhere between pancake batter and soft bread dough. It will be stretchy and scoopable.
  • Set your electric griddle to medium low. Butter the griddle generously.
  • Lay your mason jar rings onto the griddle, butter generously.
  • Sprinkle a pinch of semolina flour or cornmeal inside of each ring.
  • Using a disher, scoop one scoop into each ring. Cook 3-5 minutes until golden brown on bottom and then flip. Remove the ring carefully and cook another 3-5 minutes.
  • Allow to cool before slicing.