Name: Sourdoughs Baked Pancakes
Prep time: 5 min
Cook time: 25 min
Ingredients: 2 tbs butter; 6 eggs; 1 cup sourdough starter; 1 tsp vanilla; 1/4 cup honey (maple syrup or sugar); 1 tsp baking powder

Jump to Recipe

Baked sourdough pancakes are a delicious, buttery, and simple breakfast. This sourdough pancake recipe combines sourdough starter, eggs, a touch of sweetness to make a fluffy, irresistible dish. The perfect make-ahead breakfast: you only need a few ingredients, and it only takes 5 minutes of prep time before tossing it into the oven.

Table of Contents

This recipe is like if German pancakes, normal pancakes, and crepes had a baby, but made using sourdough starter rather than flour.

Also, who wants to sit in front of a pan flipping flapjacks all morning? Baked pancakes (this recipe is GF) are where it’s at.

I first created my sourdough starter and began making bread about three years ago because every time I ate regular bread, my stomach hurt sooo bad. Yet I didn’t feel the same effects when eating sourdough.

But bread is kind of time consuming (unless you make this yummy skillet bread), and I don’t want to waste any of my discard, so I’ve started coming up with creative ways to use my starter.

These baked sourdough starter pancakes are not your typical pancake; they have an almost custard-like consistency. It is just plain yummy, and a great way for my kids to eat eggs.

All you need is one bowl and 5 minutes of prep, and then you get to watch your delicious recipe bake up while you get other things done.

Have I mentioned how much I despise flipping pancakes?

Why Sourdough?

Wheat can be difficult to digest. When you make sourdough products, the fermentation breaks down the amount of gluten present (2) and contains pre-biotics and probiotics. Both of these things can help make digesting wheat easier and more tolerable for many(3).

My daughter has struggled with gluten sensitivity for a few years now.

We’ve been testing out sourdough products on occasion for the last year, and I’m thankful to say after a whole year of trying, she’s been able to tolerate long-fermented bread and these sourdough pancakes. Holla.

Tips For Making Baked Sourdough Pancakes

This recipe is pretty flexible. If you like a sweeter pancake, you could add a touch more sweetener, or dust it with powdered sugar.
Speaking of sweetener, sugar, honey or maple syrup will work. Usually, I try to use more unrefined sweeteners.
For a dairy-free version, swap out butter for coconut oil.
I’ve also baked this on a cookie sheet before and it almost creates a thicker type of crepe like pancake. We like the thicker puffier ones better, but this was also a tasty version.

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Tools you will need:

Whisk

Save This Recipe

We'll get it sent to your inbox! Plus, get new recipes from us every week.

Large bowl

Measuring cups and spoons

Baking dish

Ingredients you will need:

Sourdough starter: fed within the last 12-24 hours. If you are new to sourdough or you want to learn how to make the easiest one ever, make sure you check out my post.

You don’t want to feed it within the last 4 hours. This is because you want the benefits of the starter and the fermentation process to be already happening.

Sweetener: honey, maple syrup, or sugar will all work. Generally I don’t like an overly sweet pancake, so I only add a bit. I would rather make it sweeter by drizzling maple syrup at the end.

Vanilla extract: homemade or store-bought. You could even use almond extract for a yummy change of pace.

Baking powder: gives it a fluffy texture.

Eggs: I always prefer farm-fresh pastured eggs, but any large egg will do. The purpose of the eggs is to act as a binder, and also give the pancakes lift.

Butter: this is thrown into the baking dish to melt while the rest of the ingredients are getting mixed up. It adds a delicious buttery flavor while also greasing the dish.

Salt: Adding just a hint of salt will bring out the flavors in any dish. It elevates the sweetness and brings out the different notes of sourdough and vanilla.

Can you freeze sourdough pancakes?

Yes. Allow the pancake to cool, place in a freezer-safe container (if not already in one) and put into the freezer for up to one month.

To reheat, just take out of the freezer and allow to thaw in the fridge. Reheat in the oven in an oven-safe dish or in the microwave.

How To Make Baked Sourdough Pancakes

Preheat the oven to 350 degrees.
To a 9×13″ baking dish or large cast iron skillet, add butter and place in the oven to melt.
In a large bowl, add sourdough starter, sweetener, eggs, vanilla extract, and baking powder. Whisk until well combined and smooth. Usually I like to add the baking powder last because it will instantly start to react with the sourdough starter.
Keep an eye on the butter to make sure it is not burning. Take the dish with butter out of the oven and make sure the butter is evenly distributed around the dish.
Pour in batter and place in the oven to bake for 25-30 minutes. You’ll know it’s done when the edges start to turn golden brown and a knife comes out clean when inserted.
Allow to cool for 5-10 minutes. Top with whipped cream, fresh strawberries, and some maple syrup. Dive in.

More delicious breakfast recipes: