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}

4.84 from 478 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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Rachel Lunzer
1 year ago

Can you make these in advance and then reheat them in the oven?

1 year ago

5 stars
Thanks for this great recipe – makes excellent use of sourdough discard and turns a generous amount of fluffy pancakes. No need to ever buy a mix!

1 year ago

Great recipe for using my leftover sourdough discard. Will make again.

1 year ago

I really liked these. But am I the only one who thought it tasted like baking soda? I would use half that amount.

1 year ago

These pancakes have become a weekend staple. I’ve played around with the recipe in a couple of different ways, always using almond milk and ripe, fluffy starter instead of cow’s milk and discard, and changing up the fruits and nuts that I add. When time allows, I mix the batter the day before and refrigerate overnight, adding the fruit just before cooking; I find this makes it slightly more sour. This morning I tried a completely plant-based version omitting the egg and oil, and adding an extra 1/4 cup of starter along with wild blueberries, banana, and walnuts. They actually… Read more »

1 year ago

I make way more pancakes than bread with my starter these days! I’ve started omitting the sugar entirely. My family likes the contrast between the sour pancake and the sweet syrup. Thanks.

1 year ago

Such an amazing recipe, my whole family loved it and it will definetly be made lots of times in the future!😁

1 year ago

5 stars
Gave this a try this morning with our sourdough discard. Just jumped on the bandwagon of making sourdough and having a starter at home. These were great and the family loved it! Will be making again! Thank you!

Kira Laura Bricknell
1 year ago

1 star
Couldn’t get anything resembling a pancake out of this recipe even with following the recipe perfectly. My sourdough starter is active and mature and it still didn’t work with this recipe since even with perfect directions and identical ingredients our “pancakes” (more like thin little crepes) came out super thin (like 1/8 of an inch) and still not done inside. I’ve been making pancakes for 20 years and no way am I ever making this one again. Going back to the New York Times Cast-Iron Sourdough Pancakes.

1 year ago

5 stars
WOW!!! These are the best pancakes ever. Thanks for taking the time to post this great recipe and video. Will be making these often.

Mary Catherine LaFrance
1 year ago

5 stars
Just made the sourdough pancakes and they’re nice and fluffy. Better than my old recipe.

Pierre de Witt
1 year ago

5 stars
I have made these many times and we love them. Just for those who like to use weight instead of volume for ingredients
2 cups flour =240g
1 cup sourdough starter = 240g

1 year ago

5 stars
I used my sourdough discard. I subbed out the following: A flax egg for the chicken’s egg, unsweetened applesauce for the oil, maple syrup for the sugar, and I omitted the salt. I used my trusted and true nonstick fry pan to make these perfect pancakes. Thank you for posting this recipe. I was gifted a sourdough starter (which I affectionately for named Miss B) and I am constantly looking for recipes:-)

Last edited 1 year ago by Cyn
1 year ago

5 stars
Thanks Taste of Lizzie. discovered during lockdown in New Zealand, and now keep a starter for lots of different sourdough goodies. Love the pancakes as I don’t like throwing the starter away. Cook and eat as needed or use and cook and freeze. Great for a quick Sunday evening “what’ll we have that’s quick” meal or snack. I added a bit more milk, just to make it go a bit further, but it tastes wonderful as it is.

1 year ago

5 stars
Just made these and they are wonderful!!! Although pancakes are not my favorite food, the few times that I like to eat them, I will use this recipe. Light and fluffy! Since it is just me, I made adjustments for one person. I quartered the recipe, used 1 small egg, and used white whole wheat flour. (I ate them with butter only and they were amazing! I wasn’t in the mood for sweet today.) Thank you for sharing this recipe. It is a keeper

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