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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.

These pancakes are egg-free and utilize a bit of ground flax to act as a binder. 



  • 2 cups sourdough starter
  • 1 tablespoon ground flax seeds
  • ⅓ cup creamy natural peanut butter
  • ¼ cup milk, or more as needed to thin
  • ½ 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 ¼-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 for More Sourdough Breakfast Recipes?

Stack of pancakes on plate topped with butter

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