Sourdough Pancakes

Tastes of Lizzy T participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.

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.

Get 5 Classic Recipes with a Deliciously Secret Twist

You might also like

Join the Discussion

Notify of

Inline Feedbacks
View all comments

3 months ago

5 stars
Has anyone tried these in a waffle maker? My family loves them as pancakes!

3 months ago

5 stars
Sooooooooo fluffy! Fantastic use for discard.

3 months ago

5 stars
These are the best pan cakes ever so fluffy

3 months ago

5 stars
These are very delicious and easy to make! Great way to use up a lot of discard!

2 months ago

I have buttermilk to use up.. can I replace the milk using buttermilk in this recipe?

2 months ago

5 stars
These pancakes are so delish! This summer I prepared this recipe and took it camping all premixed!! This did not disappoint me! The pancakes are even better leave in fridge mixed for up to a week. The starter had a lot to feed off in the mixture. When cooking I added chocolate chips, blueberries or whatever I had on hand. yum! Thank you for posting!

2 months ago

Can I make the batter ahead?

Lily West
2 months ago

Does “assuming you have the starter ready” mean that it exists, or that you fed the discard 12 hours prior? I’m a super sourdough noob.

Randal James Lafferty
2 months ago

years ago I use to make sourdough pancakes nearly every day now at 70 I have them occasionally this morning I took a shortcut and added some beer in the mix oh what a fizz . . . do not get me wrong there is nothing like the real sourdough and it creates happiness . . .

2 months ago

5 stars
For 45 years I had famous pancakes. They were acknowledged by everyone who tasted them to be the ones they would toss their old favorite recipe for. It was a buttermilk pancake recipe from the buttermilk carton back in the ’70’s. These are better. Inconceivable!

1 month ago

5 stars
I tried adding a little vanilla to it too. Turned out excellent. Thanks for the recipe!

1 month ago

5 stars
Great recipe! I added blueberries to mine. I cooked all the dough and froze the extras between parchment!

30 days ago

I would love to try this recipe! However, I have never made a sourdough starter! Would I be able to use the starter after 24 hours (granted, everything goes as planned)? Or should I wait a bit longer? Thank you in advance for the tips!

26 days ago

I’ve made these twice. The first time exactly as written, they were good but too flat for my taste. I think there is too much liquid.
The second time I added closer to 1.25 cups starter (that’s what I needed to discard) and 3/4 cup milk. I also used 2 eggs since they were more medium than large. Also put some cinnamon. This time I think they were great, thicker and more fluffy which is more to our family tastes.
Great way to use up some starter and no more difficult than standard weekend pancakes.

25 days ago

5 stars
The best and fluffy pancakes for discard! I added cinnamon it was so delicious!