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Now that I’ve shown you how to make your own sourdough starter (see here), it’s time to put that starter to good use!

If you are like me when I first started making my sourdough starter, you might be wondering how to use all that extra starter. A half-gallon of constantly-fed starter can look very intimidating! When I feel like my starter supply is growing too large, pancakes are my go-to treat for my family. This recipe, tweaked over time with love, yields melt-in-your-mouth delicious pancakes that don’t leave you feeling bloated afterwards.

*Note: If you had previously refrigerated your sourdough starter for storage, take it out and let it come to room temperate. Add some fresh flour and water, and let it sit for a few hours or overnight to wake up before using.

  • Servings: 4+
  • Difficulty: easy
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Sourdough Pancakes Recipe

Yields 4+ servings or about 10 small pancakes


  • 2 cups fresh sourdough starter
  • 1 egg (sometimes I add an extra egg for added protein)
  • 3 Tbsp. sugar or natural sugar substitute (Xylitol, honey, etc.)
  • 2 Tbsp. melted coconut oil
  • ¼ tsp. salt
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • ½ Tbsp cinnamon (optional)
  • Optional fixings – pecans, bananas, chia seeds, chocolate chips, pumpkin, etc.
  • Butter or coconut oil for frying


  1. Mix together fresh sourdough starter, egg, sugar or sugar substitute.
  2. Once that has been mixed well, add the coconut oil, salt, and vanilla extract.
  3. Fold in the cinnamon or any spices or fixings you may want to add.
  4. Right before you are ready to cook the pancakes, add the baking soda. The baking soda may make your mixture very bubbly and frothy. If you feel your batter is too thick, you can add some water or milk to thin it.
  5. Heat a lightly oiled or buttered griddle over medium heat. (I use this cast iron griddle.) Once the griddle is hot, add ¼ cup of batter for each pancake. Cook until golden brown and bubbly, flip, and cook the other side.
  6. Serve with your favorite toppings!


Pumpkin Sourdough Pancakes

Add ½ can of pumpkin puree and ½ tsp. pumpkin spice to the batter, folding it into the mixture just before adding the baking soda. Top with whipped coconut cream.

Apple Pie Sourdough Pancakes

Add ¼ cup peeled and grated apples into the batter. Mix in ½ tsp. extra cinnamon, ¼ tsp. ginger, and ¼ tsp. ground nutmeg before adding the baking soda. Top with hot maple syrup.

Chocolate Pecan Sourdough Pancakes

Add ¼ cup finely chopped pecans and organic dark chocolate chips to taste before adding the baking soda to the batter. You can also just place your batter portion on the griddle and sprinkle the pecans and chocolate chips into the batter as it cooks.

Banana Sourdough Pancakes

Add 1 mashed overripe (brown) banana to the batter just before adding the baking soda.


Click the link below for a FREE printable recipe card.

Sourdough Pancakes Recipe


How to Make a Sourdough Starter
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