Pancake stack

Healthy and Easy Sourdough Pancakes

Are you looking for a quick, easy and healthy breakfast for your family? Sourdough pancakes are the answer! Sourdough starter is easier to digest than store bought flour and full of good gut-healthy lactic acid that aids in digestion and nutrient absorption.

Prepare Your Sourdough

Do you name your starter? I call mine Grace. It reminds me to allow myself some grace in my life and to slow down and not overdo. If that pile of laundry doesn’t get done today, it’s okay. Give yourself some grace.

Your pancake batter should be bubbly.

Putting It All Together

Step one: melt the coconut oil and then let it cool a little. Don’t make the same mistake I have made and accidentally cook the eggs before the batter is made by adding hot oil to cold eggs!

Step two: Combine the eggs, salt, baking soda and stir to combine

Step three: Add the sourdough and honey and stir to combine

Step four: Add the melted coconut oil and stir. I add the oil as the last step to ensure that I don’t “scramble” my eggs!

Prepare The Cooking Surface

Preheat your skillet with a little coconut oil until a drop of water sizzles when it hits the pan. I cook on medium heat.I prefer to cook pancakes on my cast iron skillet, but a nonstick skillet will work too. Coconut oil has a higher smoke point than olive oil which is why I use it. Bacon grease would also work.

Cooking Time

Using a ladle, scoop out batter and ladle onto hot cooking surface. Allow to cook until bubbles form across the pancake and you can easily get a spatula under it to flip it. It usually takes about 1 minute to get to this point on my stove, but yours may take longer. After the flip, I like to put a pat of butter on the pancake to melt while the second side is cooking. My kitchen is cold and the butter is never really soft enough to just spread on the pancake.

Serve with real maple syrup or some lightly sprinkled powdered sugar on top. These are super filling so this amount of batter can easily feed 4 adults. So delicious! Enjoy!

Yield: 8-10 pancakes

Sourdough Pancakes

Pancake stack

Sourdough is easier to digest and higher in nutrition so it is the perfect match for a breakfast dish. Real Maple syrup or some powdered sugar sprinkled on top adds the perfect sweetness. Pair with eggs or bacon for some protein and a big glass of fresh milk!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 2 C active sourdough starter
  • 2 eggs
  • 1/4 C coconut oil, melted
  • 2 Tbs honey
  • 1/2 tsp salt
  • 1 tsp baking soda
  • Additional coconut oil for griddle


  1. Mix all the ingredients together, adding the warmed coconut oil last.
  2. Ladle each pancake onto hot griddle.
  3. When bubbles are uniformly across the pancake, flip it.
  4. Cook other side until done.
  5. Melt butter on pancake and top with real maple syrup!
  6. Enjoy!