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Egg-free Peanut Butter Sourdough Pancakes


Every once and a while it is fun to switch things up just a bit. Adding peanut butter to the batter of your morning pancakes will give it just enough flair to keep your family loving those sourdough surprises.

Serve with butter and jam for that old-fashioned peanut butter and jelly flavor.

These are egg-free and utilize a bit of ground flax to act as a binder. If you do not need an egg-free recipe replace the flax and milk with a beaten egg.



  • 2 cups sourdough starter
  • 1 tablespoon ground flax seeds
  • 1/3 cup creamy natural peanut butter
  • 1/4 cup milk, or more as needed to thin
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch of salt



  1. Pour starter in a bowl and mix in flax, peanut butter, and milk. Allow to stand five minutes in order for the flax to hydrate. Add additional milk to reach a pancake batter consistency, if needed.
  2. Sprinkle baking soda, baking powder and salt evenly over batter. Whisk just until combined.
  3. Pour in 1/4-cup increments onto a hot, greased griddle and cook until bubbles begin to pop and edges firm up. Flip and cook a couple more minutes.
  4. Serve with syrup or jam for a peanut butter-jelly combination.

Ready to Learn More?

Egg-free Sourdough Peanut Butter Pancakes

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