Perfect Sourdough Pancakes

Perfect Sourdough Pancakes

Since I started making sourdough bread I’ve been looking for ways to use the sourdough starter that must be discarded at each feeding. Don’t you hate to throw away perfectly good food? I do, too. I wondered if pancakes would work. Pancakes are light and fluffy and I wondered if the addition of sourdough would make them too heavy. I knew any recipe would have to pass the inspection of the grandchildren.  Pancakes are kind of a specialty at our house…we take them very seriously. They must be light and fluffy.  Nothing more, nothing less.  So I decided to take a chance that there actually could be a light and fluffy sourdough pancake.  These Perfect Sourdough Pancakes are delicious and met the approval of everyone at the table.

They have a delicate texture and the wonderful sourdough flavor comes through ever so slightly, making a delicious sourdough pancake. All my worries about them being too heavy were for naught. Sourdough pancakes are tender as can be. We love the flavor and the texture.

If you feed your sourdough once a week, this is a perfect solution. Next time it’s time to feed your sourdough starter, instead of throwing out perfectly good sourdough starter…make these Perfect Sourdough Pancakes.

You won’t be sorry.  Enjoy!

Perfect Sourdough Pancakes


  • 1/2 cup sourdough starter
  • 1 cup milk
  • 1 2/3 cups plain flour
  • 2 eggs
  • 4 TBLS butter, melted
  • 1/2 tsp baking soda
  • 1/2 Tsp salt
  • 1 tsp sugar (Optional)


  1. *** It has been brought to my attention that some starter is very thin. You may want to begin with half the milk and then after it is all mixed add additional, as you need. Rather than using less starter, I'd reduce the milk, according to your starter. You might check my photos for and idea of what it ',should' look like... hope this helps.
  2. Combine milk and sourdough in a medium bowl using a fork. Stir in flour, salt, sugar and baking soda. Add eggs, mixing well. Fold in melted butter.
  3. Cook on an un-greased griddle set at 350* or an un-greased frying pan at medium heat. Cook until bubbles begin to appear flip and cook other side until lightly browned.
  4. Serve with butter and syrup or fresh fruit...
  5. Enjoy!


  1. Mary Crowson says:

    These sound WONDERFUL!

  2. Just mixed these up….concerned that the dough is way too runny. Could you please verify that the measurements are correct? Thank you. I’m going to add a bit more flour this time to stiffen it up a little….

  3. The dough seems really thick. Is it supposed to be that way?

    • Oh my, if you feel it’s too thick, it may be your sourdough is thicker than mine and I’d add some buttermilk or just milk to make it a better consistency. I hope that helps…

  4. I make these almost every weekend for my family. Sometimes I had chocolate chips for the kids. These are great and they come out perfect every time

  5. Mary-Carel says:

    Could be a little more sour, we added a little extra starter and that fixed it

  6. To double the recipe, do I need two starts?

  7. These sound wonderful. For some reason sourdough bread doesn’t upset my stomach like all the rest so I’d love to make it at home! Can you share the recipe and 1-2-3’s of the starter?

    • I’m not surprised that the sourdough doesn’t hurt your stomach….the gluten breaks down and is digestible for many people who have issues with gluten. Even people with celiac disease can tolerate sourdough.

      I haven’t done a post on making the starter, but I need to. It’s a combination of flour and water; equal by weight. Combine in a large glass bowl or crockery type bowl.

      I’d start with 4 oz (1/2 cup) of water and 4 oz (3/4 plus 2 TBLS) of flour.

      Place in a warm location, uncovered, like on top of the refrigerator (70 -75 degrees f) and feed with the same amount of flour and water for 5 days. Stir it well and scrape down sides each day, when you feed.
      It should begin bubbling a tiny bit and have a nice sour aroma in 3-4 days.
      On the 4th day feed and then cover loosely with a towel or plastic and secure with a rubber band.
      Starter should be ready to use after day 5. At this point you’ll need to discard half of the starter with each feeding from this point forward. It should bubble nicely, double in size each day and be ready to use. I hope this helps.

  8. I made these this morning using my mother in law’s sour dough starter recipe which is totally different from yours. They turned out perfectly and my husband loved them! He said it’s just the perfect amount of sour dough taste without being over powering. Thank you for sharing the recipe!



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