Top 10 Trending Sourdough Pancakes Recipes on Pinterest Right Now

Written by Clara Bennett in Breakfast

You’re seeing sourdough pancakes everywhere, and you can make them at home with pantry staples and a bit of starter. From classic fluffy cakes to blueberry, pumpkin, and savory herb-and-cheddar twists, these top Pinterest picks balance comfort with creative flair. They suit gluten-light, vegan, and indulgent tastes alike, and a few simple swaps change texture and flavor dramatically—keep going to find the versions that fit your morning routine.

Classic Fluffy Sourdough Pancakes

Light, fluffy sourdough pancakes that make your morning tangy and delightful.

Ingredients:

  • 1 cup active sourdough starter (fed and bubbly)
  • 1 cup all-purpose flour
  • 1 cup milk (dairy or plant-based)
  • 1 large egg
  • 2 tbsp melted butter (or oil) plus extra for the pan
  • 2 tbsp granulated sugar (or maple syrup)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract (optional)

How to Make:

  1. In a bowl, whisk the sourdough starter, milk, egg, melted butter, sugar, and vanilla until smooth.
  2. Add the flour and salt, stirring until just combined; a few small lumps are fine.
  3. Sprinkle the baking soda over the batter and gently fold it in — the batter will bubble and lighten.
  4. Heat a nonstick skillet or griddle over medium and brush with a little butter or oil.
  5. Pour about 1/4 cup batter per pancake onto the hot surface.
  6. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  7. Flip and cook the other side until golden, about 1–2 minutes more.
  8. Keep pancakes warm in a low oven while you finish the rest.
  9. Stack, top with butter, syrup, fruit, or your favorite toppings.

Serve warm and enjoy the tangy, fluffy goodness!

Banana Sourdough Pancakes With Maple Drizzle

Fluffy banana sourdough pancakes with a warm maple drizzle — tangy, sweet, and perfect for lazy mornings.

Ingredients:

  • 1 cup active sourdough starter (discard or fed)
  • 1 cup all-purpose flour
  • 1 cup milk (dairy or plant-based)
  • 1 ripe banana, mashed (about 1/2 cup)
  • 1 large egg
  • 2 tbsp melted butter or oil, plus extra for the pan
  • 2 tbsp brown sugar or maple syrup
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon (optional)
  • 1/2 tsp vanilla extract (optional)

Maple drizzle:

  • 1/3 cup pure maple syrup
  • 1 tbsp butter
  • Pinch of salt

How to Make:

  1. In a bowl, whisk the sourdough starter, milk, egg, melted butter, mashed banana, sugar, and vanilla until combined.
  2. In another bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
  3. Pour the dry ingredients into the wet and gently stir until just combined — small lumps are fine.
  4. Let the batter rest 5–10 minutes while you heat the pan; this helps the pancakes puff.
  5. Heat a nonstick skillet or griddle over medium and lightly grease with butter or oil.
  6. Scoop about 1/4 cup batter per pancake onto the hot surface.
  7. Cook until bubbles form on the top and the edges look set, about 2–3 minutes.
  8. Flip and cook another 1–2 minutes until golden and cooked through.
  9. Meanwhile, warm the maple drizzle ingredients in a small saucepan until butter melts and syrup is slightly warmed; stir and remove from heat.
  10. Stack pancakes, pour the warm maple drizzle over them, and add extra banana slices or nuts if you like.

Enjoy a stack of tangy, banana-kissed sourdough pancakes — breakfast bliss on a plate!

Blueberry Sourdough Pancakes With Lemon Zest

Bright, fluffy sourdough pancakes studded with juicy blueberries and a zing of lemon zest.

Ingredients:

  • 1 cup active sourdough starter (100% hydration), unfed or discard
  • 1 cup all-purpose flour
  • 3/4 cup milk (any kind)
  • 1 large egg
  • 2 tablespoons sugar (optional, adjust to taste)
  • 1 tablespoon melted butter (plus extra for the pan)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest (from 1 small lemon)
  • 3/4 to 1 cup fresh or frozen blueberries
  • Maple syrup and extra lemon wedges, for serving

How to Make:

  1. In a bowl, whisk together the sourdough starter, milk, egg, sugar, and melted butter until smooth.
  2. Stir in the flour and salt until just combined; batter should be thick but pourable.
  3. Sprinkle the baking soda over the batter and gently fold it in — you’ll see it fizz and lighten the batter.
  4. Fold in the lemon zest and most of the blueberries, saving a few for topping.
  5. Heat a nonstick skillet or griddle over medium heat and brush with a little butter.
  6. Pour about 1/4 cup batter per pancake onto the hot pan; scatter a few reserved blueberries on top.
  7. Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through.
  8. Keep pancakes warm on a plate in a low oven while you finish the rest.
  9. Stack, drizzle with maple syrup, squeeze a little extra lemon if you like, and serve.

These bright, tender pancakes are a perfect way to use sourdough discard — enjoy every zesty, berry-filled bite!

Gluten-Light Sourdough Buckwheat Pancakes

Light, nutty pancakes with a tangy sourdough twist — all the flavor with less gluten.

Ingredients:

  • 1 cup buckwheat flour
  • 1/2 cup all-purpose flour (to keep them gluten-light)
  • 1 cup active sourdough starter (fed or unfed)
  • 1 cup milk (dairy or plant-based)
  • 1 large egg
  • 2 tablespoons melted butter or oil
  • 1 tablespoon sugar or maple syrup
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • Butter or oil for the pan
  • Optional toppings: fresh berries, sliced banana, maple syrup, Greek yogurt, toasted nuts

How to Make:

  1. In a bowl, whisk together the buckwheat flour, all-purpose flour, sugar, salt, and cinnamon if using.
  2. In another bowl, combine the sourdough starter, milk, egg, and melted butter or oil until smooth.
  3. Pour the wet mixture into the dry ingredients and stir gently until just combined — a few small lumps are fine.
  4. Sprinkle the baking soda over the batter and fold it in quickly; the batter will fizz and lighten.
  5. Let the batter rest 3–5 minutes while you heat a nonstick skillet or griddle over medium heat and lightly grease it.
  6. Pour about 1/4 cup batter per pancake onto the hot surface; cook until bubbles form on top and edges look set, about 2–3 minutes.
  7. Flip and cook another 1–2 minutes, until golden and cooked through.
  8. Keep pancakes warm on a plate in a low oven while you cook the remaining batter.
  9. Serve stacked with your favorite toppings and a drizzle of maple syrup.

Enjoy the cozy, nutty tang — perfect for a leisurely breakfast or brunch!

Chocolate Chip Sourdough Pancakes

Chocolate Chip Sourdough Pancakes — fluffy, tangy pancakes studded with melty chocolate chips.

Ingredients:

  • 1 cup active sourdough starter (fed or unfed)
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 large egg
  • 1/2 cup milk (more if batter is too thick)
  • 2 tablespoons melted butter (plus extra for the pan)
  • 1/2 to 3/4 cup chocolate chips
  • Optional: vanilla extract (1/2 teaspoon) and a pinch of cinnamon

How to Make:

  1. In a bowl, whisk together the sourdough starter, egg, milk, and melted butter (and vanilla if using).
  2. In another bowl, mix the flour, sugar, salt, baking soda, and cinnamon.
  3. Pour the dry ingredients into the wet and stir gently until just combined; don’t overmix.
  4. Fold in the chocolate chips, saving a few to sprinkle on top while cooking.
  5. Heat a nonstick skillet or griddle over medium and brush with a little butter.
  6. Scoop about 1/4 cup batter per pancake onto the hot surface and sprinkle with reserved chips.
  7. Cook until bubbles form on the surface and edges set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden.
  8. Keep pancakes warm in a low oven if making a batch.
  9. Serve stacked with extra butter, syrup, or fresh fruit.

Enjoy warm — these tangy, chocolatey pancakes are a perfect weekend treat!

Cinnamon Swirl Sourdough Pancakes

A warm, tangy pancake with a gooey cinnamon swirl — breakfast perfected.

Ingredients:

  • 1 cup active sourdough starter (fed)
  • 1 cup milk (or milk alternative)
  • 1 large egg
  • 2 tablespoons melted butter (plus extra for cooking)
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Cinnamon swirl:

  • 3 tablespoons softened butter
  • 3 tablespoons brown sugar
  • 1 tablespoon ground cinnamon
  • 1–2 teaspoons milk (to loosen if needed)

How to Make:

  1. In a bowl whisk the sourdough starter, milk, egg, melted butter, sugar, and vanilla until smooth.
  2. In a separate bowl combine flour, baking soda, and salt.
  3. Gently fold the dry ingredients into the wet until just combined; small lumps are okay.
  4. Make the cinnamon swirl by mixing softened butter, brown sugar, and cinnamon until spreadable; add 1–2 teaspoons milk if too thick.
  5. Heat a nonstick skillet or griddle over medium heat and brush with a little butter.
  6. Pour 1/4 cup batter per pancake onto the skillet.
  7. Spoon about 1 teaspoon of the cinnamon mixture onto each pancake and use the back of the spoon or a skewer to swirl it into the batter lightly.
  8. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  9. Flip and cook 1–2 minutes more until golden and cooked through.
  10. Keep pancakes warm in a low oven while you finish the batch and serve with extra butter, syrup, or a dusting of powdered sugar.

Enjoy warm, swirled goodness with every bite!

Savory Herb and Cheddar Sourdough Pancakes

Fluffy savory pancakes with tangy sourdough bite, melted cheddar, and bright herbs — perfect for brunch or a savory snack.

Ingredients:

  • 1 cup active sourdough starter (fed, bubbly)
  • 1 cup all-purpose flour
  • 1/2 cup milk (adjust for batter thickness)
  • 1 large egg
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh chives (or green onions)
  • 2 tablespoons chopped fresh parsley (or basil)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons melted butter (plus extra for the pan)
  • Optional: 1/2 cup cooked and crumbled bacon or diced ham

How to Make:

  1. In a bowl whisk the sourdough starter, milk, egg, and melted butter until smooth.
  2. Stir in the flour, baking powder, baking soda, salt, and pepper until just combined — don’t overmix.
  3. Fold in the shredded cheddar, chives, parsley, and optional bacon or ham.
  4. Heat a nonstick skillet or griddle over medium and add a little butter to coat.
  5. Scoop about 1/4 cup batter per pancake onto the hot pan and spread slightly.
  6. Cook 2–3 minutes until bubbles form on top and edges look set, then flip.
  7. Cook another 1–2 minutes until golden and cooked through; adjust heat if browning too fast.
  8. Keep pancakes warm in a low oven while you finish the batch.
  9. Serve hot with extra butter, a sprinkle of herbs, or a dollop of sour cream.

Dig in — these savory sourdough pancakes are cheesy, herby, and utterly irresistible!

Pumpkin Sourdough Pancakes With Spice Blend

Pumpkin Sourdough Pancakes with Spice Blend — cozy, tangy, and perfectly spiced for autumn mornings.

Ingredients:

  • 1 cup active sourdough starter (100% hydration)
  • 1 cup pumpkin purée (canned or homemade)
  • 1 large egg
  • 2 tablespoons brown sugar (or maple syrup)
  • 1/2 cup milk (dairy or plant-based), plus extra if batter is too thick
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (or allspice)
  • 2 tablespoons melted butter or oil, plus extra for the pan

How to Make:

  1. In a bowl, whisk the sourdough starter, pumpkin purée, egg, brown sugar, milk, and vanilla until smooth.
  2. In another bowl, whisk together the flour, baking soda, baking powder, salt, and the spice blend (cinnamon, ginger, nutmeg, cloves).
  3. Pour the dry ingredients into the wet and stir gently until just combined — don’t overmix. Add a splash more milk if the batter seems very thick; it should be scoopable but pourable.
  4. Stir in the melted butter or oil until incorporated.
  5. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
  6. For each pancake, pour about 1/4 cup of batter onto the hot surface. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  7. Flip carefully and cook the second side until golden and cooked through, about 1–2 minutes more.
  8. Keep pancakes warm in a low oven while you finish the rest, if desired.
  9. Serve stacked with butter, maple syrup, extra pumpkin, or toasted pecans for crunch.

These fluffy, tangy pumpkin pancakes with warm spice will make any morning feel like fall on a plate — enjoy!

Vegan Sourdough Pancakes With Applesauce

Fluffy, tangy sourdough pancakes made vegan and naturally sweetened with applesauce—morning comfort with a wholesome twist.

Ingredients:

  • 1 cup active sourdough starter (100% hydration), unfed or fed
  • 1 cup plant milk (almond, oat, soy, etc.)
  • 1/2 cup unsweetened applesauce
  • 1 1/4 cups all-purpose flour (or 1 cup AP + 1/4 cup whole wheat)
  • 2 tbsp sugar or maple syrup (optional, for extra sweetness)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp neutral oil (canola, vegetable, or melted coconut) plus more for the pan
  • Optional add-ins: 1/2 tsp cinnamon, 1/4 cup chopped apples, or 1/4 cup chopped nuts

How to Make:

  1. In a large bowl, whisk together the sourdough starter, plant milk, applesauce, vanilla, sugar or maple syrup (if using), and 2 tbsp oil until smooth.
  2. In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon if using.
  3. Pour the dry ingredients into the wet mixture and gently stir until just combined; small lumps are fine. Fold in chopped apples or nuts if using.
  4. Let the batter rest 10–15 minutes while you heat the pan; this helps the flour hydrate and the batter thicken slightly.
  5. Heat a nonstick or cast-iron skillet over medium and brush lightly with oil.
  6. Scoop about 1/4 cup batter per pancake onto the skillet; cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  7. Flip and cook the other side 1–2 minutes more, until golden and cooked through.
  8. Keep pancakes warm in a low oven while you cook the rest, adding more oil to the pan as needed.
  9. Serve stacked with maple syrup, extra applesauce, fresh fruit, or a dusting of cinnamon.

Enjoy warm—these vegan sourdough pancakes are tender, tangy, and perfectly cozy for breakfast or brunch!

Ricotta Sourdough Pancakes With Honey

Light, fluffy ricotta sourdough pancakes with a honey kiss — breakfast that feels like a hug.

Ingredients:

  • 1 cup active sourdough starter (fed, bubbly)
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/4 cup milk (or more for thinning)
  • 1 tablespoon honey + extra for serving
  • 1 tablespoon melted butter (plus more for the pan)
  • 1 cup all-purpose flour
  • 1 tablespoon sugar (optional)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 1 lemon (optional, for brightness)
  • Fresh berries or sliced fruit (optional, for serving)

How to Make:

  1. In a bowl, whisk together ricotta, egg, milk, honey, and melted butter until smooth.
  2. Stir in the sourdough starter until combined.
  3. In another bowl, mix flour, sugar (if using), baking powder, baking soda, salt, and lemon zest.
  4. Add the dry ingredients to the wet and fold gently until just combined; batter should be thick but spoonable. Add a splash more milk if too thick.
  5. Heat a nonstick skillet or griddle over medium and brush with butter.
  6. Scoop about 1/4 cup batter per pancake onto the hot pan, spacing evenly.
  7. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  8. Flip and cook another 1–2 minutes until golden and cooked through.
  9. Keep pancakes warm in a low oven while you finish the rest.
  10. Stack pancakes, drizzle with honey, and top with fresh berries or fruit.

Serve warm and enjoy these tender, tangy-sweet pancakes with every honeyed bite!

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