Sourdough Pancakes

Using your sourdough starter, you can have light and fluffy Sourdough Pancakes ready to serve for a breakfast that will have everyone jumping out of bed! These pancakes are easy to make and a perfect way to use up that discard sourdough starter! For another breakfast favorite, try my French Toast recipe

Sourdough Pancakes

Pancakes mean lazy Saturday mornings and family breakfast time. But, these Sourdough Pancakes don’t just have to be made on the weekends. The batter is easily put together, and since you probably have sourdough starter discard ready to be used, this would be the perfect recipe for that. Plus, I will tell you how to freeze the extras to enjoy anytime you want! With just a hint of that sourdough tang, these pancakes can be topped with your favorite pancake toppings.

Just a word to the wise, these taste like pancakes from your favorite restaurant. They do NOT have a sour flavor, and most likely no one would know you used your sourdough starter when making them!

Stack of Sourdough Pancakes with Fork Removing a Section

Sourdough Pancakes Recipe

This recipe can be made using either your fed sourdough starter or sourdough discard. So, don’t throw away your leftover sourdough starter. Whip up these delicious pancakes in no time! 

Ingredients (full recipe below)

  • Butter
  • Eggs
  • Milk
  • Vanilla extract
  • Sourdough starter
  • Flour
  • Baking soda
  • Baking powder
  • Salt

Straight on View of Sourdough Pancakes with Syrup Drizzling

How to Make Sourdough Pancakes

The key to this recipe is to use room temperature ingredients. Using room temperature butter, eggs, and milk allows them to bond together better so you will get that smooth batter that you are looking for. It usually takes about 30 minutes for these ingredients to come to room temperature. So, once you have your ingredients ready to go, it’s time to mix the batter.

To make the sourdough pancake batter, begin by whisking together the wet ingredients. That means you add the butter, eggs, milk, vanilla, and sourdough starter to a large bowl and mix them all together with a whisk. After the wet ingredients are blended, add the dry ingredients one at a time, still using the whisk to mix everything together.

Pouring Sourdough Pancake Batter on Hot Griddle

Once you have the batter ready to go, heat up your griddle. If you think the batter is too thick, add one teaspoon of milk at a time until you get your desired consistency. Use a measuring cup (I used a 1/3 cup) to pour the batter onto the hot griddle and cook for 2-3 minutes on one side. Flip over the pancakes and cook for an additional 1-2 minutes on the other side. Serve warm with your favorite pancake toppings!

Close Up of Syrup Spilling over Stacked Sourdough Pancakes

Can I Freeze Sourdough Pancakes?

Yes, you can definitely freeze pancakes. In fact, I like to double or triple the recipe when I have the time just to make extra for the week! To freeze pancakes, let them get to room temperature. Then, place the pancakes individually on a baking sheet to put in the freezer for about 30 minutes. (This is so they don’t stick together when you pack them in a freezer bag.)

After they are slightly frozen, put them in a labeled sealable freezer bag. Be sure to include the date and what kind of pancakes are in the bag. They will last up to three months.

When you are ready to enjoy the pancakes, just take as many as you need out of the freezer and microwave them for about a minute. To make the edges a little crisp, pop them in the toaster for a bit. Once you see how easy and tasty this is, you will definitely make extra sourdough pancakes next time!

Stack of Cut Into Sourdough Pancakes

Looking for More Sourdough Recipes?

Now that you have your sourdough starter ready to go, it’s time to use it! 

Sourdough English Muffins

Sourdough Crackers

Cinnamon Rolls {Made with Sourdough Starter}

Sourdough Pretzels

Blueberry Muffins {Made with Sourdough Starter}

Sourdough Pancakes

Use your sourdough starter to have light and fluffy sourdough pancakes any time!
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Course: Breakfast
Cuisine: American
Keyword: Sourdough Pancakes, Sourdough starter
Servings: 12
Calories: 117kcal
Author: Amanda Rettke–


  • 1/4 cup (4 tablespoons or 57g) butter, melted
  • 2 large eggs, room temperature
  • 1 cup (245g) milk, room temperature (I like whole milk)
  • 1 teaspoon vanilla extract
  • 1 1/2 cup sourdough starter, discard or fed
  • 1 1/2 cups (187.5g) all purpose flour (can also use bread or whole wheat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt


  • Preheat the griddle. (We like anywhere between 325°F and 350°F)
  • In a large bowl, whisk together the butter, eggs, milk, vanilla, and sourdough starter until combined.
  • Whisk in the remaining ingredients one at a time (the flour, baking soda, baking powder, and salt). The batter will be fairly runny. (It will puff up, don't worry!)
  • Once the griddle is hot, gently stir the pancake batter and use a 1/3 measuring cup to pour the batter onto the grill. (If the batter is too thick, add 1 teaspoon of milk at a time until you reach your desired consistency.)
  • Cook the pancakes for 2-3 minutes, and then flip them over, cooking them for 1-2 more minutes. Timing will depend on your griddle.
  • Serve warm with your favorite toppings.


Calories: 117kcal
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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