Sourdough Pancakes Recipe

Sourdough Pancakes Recipe
To be honest I wasn't so sure how these were going to turn out.  

But I had just thrown out my last batch of over supply of sourdough starter and I was determined to find a good use for it - if you have been reading my blog for a while you will know that I am a zero waste kind of person!

So I took to Google to find the best recipe I could find for making sourdough pancakes.  Now there were quite a few out there but none of these stood out to me as being overly enticing to try - so I borrowed bits and pieces from different recipes and decided to rely on my good old baker's intuition. 

Now there was a bit of trial and error in the process, but after making this recipe (and fine tuning it here and there) I think I have come up with my personal best recipe for making sourdough pancakes!

At least the kiddies love it - but you do have to ask yourself "who doesn't love pancakes?"

Now I will admit the texture takes you by surprise in the beginning - BUT I suggest you give it a go.  The subtle sourdough taste and chewy texture actual grows on you and I will guarantee you will be a fan by the end of your first cook!

Sourdough Pancakes

This is officially now my go to recipe for pancakes. I'll admit that they are not american fluffy pancakes (which I love), but the ease of the recipe makes up for that. Plus it uses my excess sourdough starter - which I hate throwing away!
Prep Time12 hrs 30 mins
Cook Time15 mins
Course: Breakfast
Cuisine: French
Keyword: Pancakes, Sourdough
Servings: 12 pancakes
Calories: 293kcal
Cost: $


  • sourdough equipment (refer to my sourdough recipe)
  • pan
  • stove top
  • whisk


  • 1/2 cup sourdough starter
  • 1 1/4 cups flour good quality bakers flour preferable
  • 1 cup milk full
  • 2 eggs beaten
  • 2 tbsp caster sugar
  • 2 tbsp butter melted
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract


  • The night before you plan on making pancakes for breakfast combine the sourdough starter with the milk and the flour in a mixing bowl. NOTE - the mixture will rise (as the sourdough does it's thing) so allow for room)
  • Once well combined cover the bowl with cling film and leave out on the kitchen counter overnight.
  • In the morning add the eggs, baking powder, sugar and salt to the sourdough mixture. Whisk the ingredients until well combined.
  • Next slowly add the melted butter and vanilla extract and mix together. PRO TIP - wait for the butter to cool and add slowly to the mixture to avoid curdling and the butter going clumpy.
  • Heat the frying pan over a low to medium heat and grease with some butter.
  • Pour desired amount of batter onto heated pan and flip pancake once you see bubbles forming on the surface.
  • Cook to desired color and serve up with your favorite toppings.
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