Sourdough Pancakes with Clam Filling

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Fluffy sourdough pancakes stuffed with a savory clam and mushroom filling, topped with a tangy dill sauce. This Alaskan-inspired seafood recipe, ready in about 40 minutes, layers Sourdough bread, Clams, Wild mushrooms into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 240 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 slice Sourdough bread
• 6 Clams
• 1/4 cup Wild mushrooms
• 1 tbsp Butter
• 1 clove Garlic
• 1 tbsp Dill
• 1 tsp Lemon juice
• 1/4 tsp Salt
• 1/4 tsp Black pepper

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Dice sourdough bread into 1/4-inch cubes and toss with 1 tbsp butter until evenly coated. Bake for 15 minutes until golden and crispy.
2. Step 2: In a skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Add clams and cook for 5 minutes until shells open; discard any unopened clams.
3. Step 3: Stir in wild mushrooms, dill, lemon juice, salt, and pepper. Cook for 3 minutes until mushrooms are tender.
4. Step 4: Stuff baked sourdough cubes with clam mixture and serve warm.