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Sourdough Pancakes


For years now, we have had “Pancake Saturday” every week. I’ve made all different kinds of pancakes, however, once I started making Sourdough Pancakes, I was hooked! They are so simple, yet, so delicious!

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I have been keeping a sourdough starter for many years. I love all the ways you can use it aside from bread. I make biscuits https://therosehomestead.com/sourdough-biscuits/, Dinner Rolls https://therosehomestead.com/sourdough-dinner-rolls/, Pasta ttps://therosehomestead.com/sourdough-pasta/, and so much more!

As you can see, sourdough starter is definitely not just for bread! You can use it straight from the jar for a thin pizza crust or just fry the starter with a little salt and olive oil for a tasty side dish for your soup or pasta!

Pancakes are an obviously easy thing to make with your starter. You can make them with discard or active sourdough starter. I prefer the latter, because, it makes the pancakes a bit more fluffy in my experience.

I feed my starter once to twice per week, let it get active, then store it in the fridge. I use it straight from the fridge and it works beautifully. It’s a much easier way to keep a sourdough starter.

Making these pancakes is so easy! You just need starter, oil, salt, an egg, and some baking soda.

I take a cup of starter and put in a mixing bowl. I add 1 tablespoon olive oil, 1/2 tsp salt, and an egg. I mix it up really well.

I preheat my skillet over low to medium heat. Once it is preheated, I add 1 tsp baking soda to the mix and stir it in really well. The mixture will get very bubbly after adding the soda!

Cook 1/4 cup of the batter until brown on each side, turning only once.

Top with real maple syrup and butter! Absolutely delicious.

There are many variations you can make. I add bananas, berries, and sometimes a bit of ginger and molasses for a gingerbread like pancake!

Hope you will give these a try! See you soon!

Sourdough Pancakes

These delicious and fluffy pancakes are a staple in our home! Made from either active starter or discard, they are always a crowd pleaser.
5 from 1 vote
Prep Time 5 minutes
Course Breakfast
Cuisine American
Servings 2 people


  • 1 Skillet
  • 1 mixing bowl


  • 1 cup sourdough starter discard or active
  • 1 tbsp olive oil coconut oil or melted butter
  • 1 egg
  • 1/2 tsp salt
  • 1 tsp baking soda


  • Preheat a skillet at low to medium heat.
  • In a mixing bowl, add the starter, oil, egg, and salt. Mix well.
  • Once the skillet is preheated, add the baking soda. Mix well.
  • Grease skillet, add 1/4 cup of batter, and cook until brown on each side, turning only once.

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  1. 5 stars
    I recently explored using sourdough discard, guided by Mary’s YouTube and blog, to make pancakes. The result was outstanding – sweet enough without syrup (I added 2 tablespoons of sugar to my batter) and rather than using syrup, I topped my pancakes with butter and blueberries. I made enough to refrigerate for a couple of days and found that they were even better after a few days. This recipe is a delightful discovery for any sourdough enthusiast. Next up, baking Mary’s sourdough bread loaf!

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