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A quick and easy recipe for fluffy Sourdough Pancakes using sourdough starter or sourdough discard that can be made in just 30 minutes (or fermented overnight).

Easy Sourdough Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 44 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6 pancakes 1x
  • Category: breakfast, sourdough,
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian


A quick and easy recipe for fluffy Sourdough Pancakes using sourdough starter or discard that can be made in just 30 minutes (or ferment overnight).


Units Scale
  • 2/3 cups sourdough starter (bubbly or hungry, stirred down) 140 grams (room temp is easiest to work with here).
  • 2/3 cup milk (or plant-based milk) 140 grams, add more to the desired consistency
  • 1 large egg, beaten ( or sub a flax egg, see notes)
  • 1 tablespoon oil or melted butter (10 grams)
  • 12 tablespoons maple syrup (1020 grams)
  • 1 teaspoon vanilla (3 grams)
  • 1 cup all-purpose flour (120 grams)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (4 grams)
  • Butter or oil for skillet or griddle
  • Maple syrup for drizzling

Banana Pecan Topping (optional) 

  • 2 tablespoons butter
  • 1/4 cup pecans
  • pinch salt
  • 1 firm banana, sliced
  • 23 tablespoons maple syrup


  1. Whisk wet ingredients together in a medium bowl.
  2. Mix dry ingredients together in a small bowl. (* see notes if fermenting overnight)
  3. Gradually add flour mixture to wet mixture, whisking until just combined. If the batter feels thick (wholegrain flours are “thirstier” than white flour), add a little more milk to thin to the desired consistency. (It should pour slowly out of the bowl. ) Let sit 15 minutes.
  4. Heat a dry skillet over medium-low heat until very very hot. Add oil or a combo of oil and butter to the skillet and swirl. Ladle in a 1/2 cup batter (to make a 6-inch pancake). Flip when golden and small bubbles appear at the surface. Cook until middle puffs in the center, lowering heat if necessary.
  5. Keep in a warm oven or cover with foil. Repeat with the remaining 5 pancakes.

Maple Banana Pecan Topping

  1. Add butter to the same skillet. Add pecans and a pinch of salt. Saute for 3-4 minutes over medium heat until toasted. Move to one side. Add the bananas. Sear each side of the banana  2-3 minutes, or until golden.
  2. Once the bananas are golden, pour the maple syrup over the bananas and pecans, give a stir, turn the heat off and remove the pan from the burner.
  3. Serve the pancakes and top with the Maple Glazed Bananas and Pecans.


Overnight: If you want to let the batter ferment overnight, simply leave out the baking soda and baking powder, and then add this to the batter in the morning right before cooking. I like to sprinkle them through a fine mesh strainer, (to prevent any clumps) over the batter, then whisk in. The batter will be light and airy.

Consistency: Depending on the flour you use, the batter can get overly thick. Feel free to loosen with more milk. If pancakes seem too thin, feel free to add a few tablespoons more flour. The batter should be thick-ish but able to pour out of the bowl slowly.  It’s a pretty forgiving recipe.

Flax Egg: Mix 1 tablespoon ground flax seed with 3 tablespoons water. 


  • Serving Size: 2 x 6-inch pancakes - without any toppings
  • Calories: 418
  • Sugar: 8.6 g
  • Sodium: 657.2 mg
  • Fat: 17.7 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 58.5 g
  • Fiber: 7.2 g
  • Protein: 11.2 g
  • Cholesterol: 62 mg