Sourdough Pancakes

Sourdough gives these Sourdough pancakes a delicious flavor and fluffy texture that you’ll fall in love with! These will quickly become your family’s favorite breakfast.

Sourdough pancakes have a delicious flavor & fluffy texture that you'll fall in love with! These will become your family's favorite breakfast.

Just when I thought I found the only pancake recipe I’d ever need, I start messing around with sourdough. And my pancake world was rocked.

Remember that sourdough starter I shared with you a few weeks ago? This is the first recipe we’re sharing using that delicious starter. Don’t worry, there are more cakes and artisan breads to come. This is just the beginning. And what a sweet beginning it is.

Sourdough pancakes have a delicious flavor & fluffy texture that you'll fall in love with! These will become your family's favorite breakfast.

I tend to be a pancake snob. If I’m going to start the day with a stack of calories, which let’s be real, is not the lowest in calorie breakfast around, I want them to be good. Soft…fluffy…lightly browned…the perfect texture to soak up butter and syrup. And flavor? I want them just barely sweet, because when you’re dousing them in pure maple syrup, there’s no reason to use too much sugar in the pancake batter itself.

And these sourdough pancakes are all of those things above. I knew I liked sourdough bread, but I think so far, sourdough pancakes take the blue ribbon as far as all of the sourdough recipes we’ve tried so far.

Sourdough pancakes have a delicious flavor & fluffy texture that you'll fall in love with! These will become your family's favorite breakfast.

And really, what’s not to love? One bowl…no more than 5-10 minutes of prep work (assuming you have that sourdough starter ready) and quick cook time.

These quick sourdough pancakes get eaten faster than we can get them off the griddle.

Why not try a homemade strawberry syrup or raspberry topping to make these an even more decadent morning treat?

stack of sourdough pancakes with syrup
stack of sourdough pancakes with syrup

Sourdough Pancakes {Great for Sourdough Discard}

4.89 from 367 votes
Sourdough pancakes have a delicious flavor & fluffy texture that you’ll fall in love with! These will become your family’s favorite breakfast.
Servings 12
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup sourdough starter
  • 1 1/2 cups milk
  • 1 large egg beaten
  • 2 tablespoons vegetable oil


  • In a large bowl, whisk together the flour, baking powder and soda, sugar and salt.
  • Add the sourdough starter, milk, egg and oil. Mix well just until combined.
  • Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.
  • Pour ¼ cup pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.
  • Cook for an additional 1-2 minutes or until the pancake is cooked through.
  • Serve warm with butter and syrup.



The calories shown are based on the recipe making about 12 pancakes that are about 6″ in diameter, with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**


Calories: 148kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 305mg | Potassium: 136mg | Fiber: 1g | Sugar: 4g | Vitamin A: 72IU | Calcium: 69mg | Iron: 1mg
Course Breakfast
Cuisine American
Calories 148
Keyword brunch recipes, easy breakfast, sourdough recipes

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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  1. 5 stars
    Best pancakes I’ve ever made!! Thank you, Lizzy, for this delicious recipe! It’s the first one I made with my sourdough starter as well. I used oat milk instead of dairy milk, and they still turned out super fluffy!

    1. 5 stars
      Make these once a week, they are the best!! A favorite way to use discard fresh or older.

  2. 5 stars
    This recipe has saved dinner SO many times for us that I figured it was high time I write a review. It’s very forgiving. It doesn’t make much difference if my starter is fresh or three-week-old discard, it’s always delicious. Today I ran out of milk so I used 1 cup milk and 1/2 cup buttermilk and it was still excellent without needing to adjust the baking powder and soda. My husband has never cared for pancakes but he loves these because of the added tang of the sourdough. Even my ultra-picky-won’t-even-eat-mac-n-cheese-four-year-old loves them! And because it’s so quick to make, I can be totally unprepared for dinner and decide to do these at the last minute and everyone is happy. Thank you Lizzy 💜

  3. 5 stars
    Absolutely amazing flavor. FYI I was out of eggs so I substituted 1/4 cup of Greek yogurt for the egg! It worked great. The batter was smooth and creamy. Family loved these pancakes.

  4. 5 stars
    I am swimming in sourdough discard… Absolutely loved these pancakes!!!! Great yummy way to use the extra in something that isn’t bread. I did use melted butter in place of oil though

  5. 5 stars
    These are sincerely the best pancakes I have ever made. I used my week old sour dough starter discharge which is 50/50 ap and whole wheat flour. I cut the recipe in half and added a mashed ripe banana because I had to get rid of them. Fried the pancakes in butter and wow! Soft and fluffy, with nice crispy edges and they just look so beautiful and perfect. Thank you for this recipe!

  6. 5 stars
    Delicious! My kids love them! I change the milk to almond milk and oil to applesauce. Still delicious!

  7. 5 stars
    I’ve made these sourdough pancakes a few times now and we love them…. Super fluffy and delicious. I used a combination of whole wheat,unbleached white and oat flour. I used unsweetened almond milk, coconut sugar and added 1 teaspoon of cinnamon and frozen wild blueberries. I freeze whatever pancakes are leftover and just reheat in the microwave for a minute and a half or two minutes. So good! Thank you! My husband loves them and he’s picky about his pancakes! Lol!

  8. 5 stars
    Absolutely fantastic. These pancakes are so fluffy and taste delicious. I used my sourdough discard and it worked perfectly.

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