Sourdough Pancakes

How to make a savory sourdough pancake without sugar

5 from 2 reviews

Sourdough pancakes are light and fluffy with a full flavour. Perfect for savoury or sweet toppings. See the section above for some delicious flavour additions.


Units Scale

Overnight Ferment

  • 2 oz active sourdough starter (1/4 cup)
  • 7 oz flour (about 1 1/2 cups)
  • 1 1/4 cups of water (filtered and at room temperature)

Next Morning

  • 2 eggs (optional – see notes)
  • 2 Tbsp vegetable oil
  • 1 Tbsp sugar (optional)
  • 1/2 tsp salt
  • 1/2 tsp baking soda


  1. Mix the starter, flour, and water in a glass bowl or measuring cup. Cover it with a tea towel and leave it somewhere warm for 8-12 hours. Alternatively, see the section above for using 1 cup of sourdough starter and skipping the overnight ferment.
  2. The next morning preheat your pan before mixing the batter. The pancakes will start to rise as soon as you mix everything in.
  3. When your pan is warm, mix all of the remaining ingredients into the sourdough starter. Feel free to add some additional flavors. See the section above for ideas.
  4. Cook the pancakes on medium until nicely browned on both sides. (See section above for a photo of a pancake ready to be flipped).


  • This recipe doesn’t require eggs. Feel free to use flax eggs instead. To make a flax egg, mix 2 Tbsp flax with 1/4 cup of water and let it sit for 10 minutes to hydrate before stirring into the batter. I’ve done this a number of times, and it works out great!
  • The sourdough gives these pancakes a savory flavor. For a more traditional sweet pancake, add in 1 Tbsp of sugar. If you want a sweet pancake without sugar, use an alternative sweetener. We like date sugar.
  • We have an amazing cast iron griddle that covers two burners.  Perfect for making a load of pancakes all at once.

Keywords: dinner, dessert, savoury, sweet, fermented, blueberry, strawberry, onion, chocolate chip, cheese, herb