Sourdough Pancakes

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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}

4.75 from 752 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 discard (discard is runnier and works best in this recipe)
  • 1 1/2 cups milk (or more to thin the batter)
  • 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 year ago

4 stars
1. There is enough of batter to feed the army. I made half the recipe and me and my wife ate it until were were stuffed.
2. Even though I made half the recipe I had to add 1 1/2 cups of milk otherwise it was not runny enough to spread.
3. Each pancake was 7″ in diameter and 1/2 thick. But in order to rise up and be fluffy I had to cook them on medium/low heat and that is after I made one let’s just say well done. I like them lightly done.

Nancy Anne
1 year ago

5 stars
These are delicious! I had to add a little more milk because my discard was whole wheat and really thick. But that was no big deal! I love that they aren’t too sweet.

1 year ago

5 stars
I made this recipe today to use up some of my sourdough starter discard, and was pleasantly surprised! I did change the recipe swapping the egg for a flax “egg”, and used almond “milk” instead of dairy milk to make mine vegan. They turned out nice and fluffy and absolutely delicious!!!👌🏻💕 Thank you!

1 year ago

5 stars
Amazing Fat, Fluffy pancakes. I made 1/2 the recipe with 1/2 of a beaten egg. Absolutely delish.

1 year ago

5 stars
Excellent! . I combined the all purpose flour with whole wheat, almond and oat flour too. I premixed the batter excluding baking powder and baking soda the night before to let the sourdough do its work. Just before cooking i added them
In and added a hint
Of vanilla. Very good and soft.

Ciao Saretta
1 year ago

I can’t tell you how many pancake recipes I’ve tried in my day; each claiming to be THE best. However, these actually ARE the best. Like, for real. I have made them for at least 3 groups of people now, and multiple times for me and my husband. Just last night we saw someone from one of these groups who said, “those pancakes you made for us last month were the best pancakes I’ve ever had in my life. I can’t stop thinking about them!” Ha! It’s true! Fluffy and the sourdough starter makes them taste so uniquely full of… Read more »

1 year ago

5 stars
This is my go-to sourdough recipe now. It’s reliable and delicious. I store my leftover sourdough in the fridge and whip this up for my daughter. It’s her favorite pancake recipe.

Susan H
1 year ago

5 stars
Perfect pancakes. Followed recipe as is. Didn’t use fed starter, just my sad, old hungry starter straight from the fridge.

1 year ago

5 stars
Wow, these pancakes were amazing! I used my discard from my starter this morning and mixed it with extra starter I had in the fridge since I didn’t have enough and oh my goodness, best pancakes I have ever made! Nice, fluffy, and very delicious. Looking forward to making these pancakes all the time from now on with my discard. Thank you so much for sharing your recipe!

1 year ago

5 stars
These were outstanding! I will definitely be making these a billion more times!

1 year ago

5 stars
I replaced half the flour with almond flour and otherwise followed the recipe exactly. They turned out absolutely delicious.

1 year ago

5 stars
Best pancakes ever! And let me tell you, they only get better with time! I put some leftover batter in the fridge for 4 days so it was active and bubbling when I made another batch, and they have to be the thickest and fluffiest pancakes I have ever made. 🤤😋

1 year ago

5 stars
These pancakes were amazing and I’ve made many kinds of pancakes before this. They are easy to whip up and such a treat to eat. My kids gobbled them up and kept asking for more. I’m glad I came across this recipe to use up my discard. I think I’ll be making these again very soon.

J c
1 year ago

5 stars
Have tried a few sourdough discard pancakes and they often turned out somewhat gummy so these were a real treat when they came out fluffy ! I used oat milk and a flax ‘egg’ (1 tablespoon flax powder with 3 tablespoon water, leave to stand for a couple of minutes) and it turned out really well. The batter was quite thick for me though so I might thin it slightly the next time for an easier time when cooking.
Thanks so much for the recipe! Note: It does make quite a few pancakes, enough for 4 adults.

Ann K
1 year ago

5 stars
I see that this is an older post but just had to say these pancakes were very good. Only issue was that it made so many pancakes (24- 4 inch cakes ) . I see someone else halved the recipe using one egg and it worked fine. Can lakes be frozen?

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