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sourdough baked pancake topped with blueberries on a white plate

Sourdoughs Baked Pancakes

This baked sourdough pancake is a delicious, buttery, and simple breakfast. Fluffy and almost custard like pancake is an easy recipe.
Course Breakfast
Cuisine American
Keyword baked pancakes, sourdough baked pancake
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6
Calories 181kcal
Author Amy


  • 2 tbs butter
  • 6 eggs
  • 1 cup sourdough starter
  • 1 tsp vanilla
  • 1/4 cup honey maple syrup or sugar
  • 1 tsp baking powder


  • Preheat the oven to 350 degrees. 
  • To a 8x11" 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. Watch to make sure the butter doesn't burn.
  • 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 25-35 minutes or until the edges start to turn golden brown and a knife comes out clean when inserted. 
  • Allow to cool for 5-10 minutes.


  • 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.
  • Bake on a cookie sheet (baking time will be slightly shorter) to make thicker type of crepe like pancake.


Serving: 1slice | Calories: 181kcal | Carbohydrates: 20g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 174mg | Sodium: 98mg | Potassium: 152mg | Fiber: 1g | Sugar: 12g | Vitamin A: 356IU | Calcium: 61mg | Iron: 1mg