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sourdough pancakes on a plate

Sourdough Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 8 reviews
  • Author: Stephanie
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 to 10 medium pancakes 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American
  • Diet: Vegetarian


These sourdough pancakes are easy, fluffy, tender and flavorful — and the perfect way to use up that leftover sourdough starter discard!


  • 1 cup all-purpose flour, plus more as needed
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup milk, plus more as needed
  • 6 to 8 ounces (weight) sourdough starter
  • 3 tablespoons butter, melted and cooled slightly


  1. In a medium bowl, whisk 1 cup flour, sugar, baking powder and salt until well combined.
  2. In a separate medium bowl, whisk eggs and 1/2 cup milk until well combined. Whisk in sourdough starter until completely blended. Add flour mixture and melted butter; stir until combined. The batter should be thick, but not so thick that it won’t spread at all on a hot griddle; depending on how much starter you added, you may need to add in more flour or milk to reach the desired consistency.
  3. Heat a griddle or large nonstick skillet over medium heat. Brush surface lightly with oil or butter.
  4. Spoon scant 1/4-cupfuls of batter onto hot surface. Cook 2 to 3 minutes until bubbles begin to form on top of pancakes and edges are dry; flip and cook another 1 to 2 minutes or until golden on both sides and cooked through.
  5. Serve warm with your favorite toppings!


  • To make these pancakes dairy-free, use oat milk in place of the milk and vegan buttery spread or coconut oil in place of the butter.