Egg-free Sourdough Pancakes


If you have to avoid eggs because of an allergy or sensitivity, these pancakes might be just what you're looking for.

Because sourdough allows the flour and liquid to bind together through the process of fermentation, making egg-free sourdough pancakes is easier than you might expect. This is a simple sourdough pancake recipe using sourdough starter, and the eggs can be removed without any major loss of flavor or texture.

Do keep in mind that the batter will be slightly thicker due to the loss of liquid. This actually works well because the batter doesn’t spread as far, allowing you to create fluffy pancakes without the use of eggs.

Also, this will work well with wheat flour because it contains gluten, which helps to bind the pancakes. If using gluten-free sourdough starter, then add 2 teaspoons ground chia or flax seeds and combine with wet ingredients. Allow wet ingredients to rest for 5 to 10 minutes before adding dry ingredients.


  • Generous 2 cups sourdough starter (100% hydration)
  • 2 tablespoons melted butter (that has been cooled)
  • 2 tablespoons sweetener (honey, maple syrup, sugar, etc.)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder (optional)


  1. Whisk together wet ingredients. In a small bowl combine dry ingredients. Add dry to wet and whisk.
  2. Cook pancakes on a pre-heated griddle in 1/4-cup increments. Flip as bubbles appear and cook until browned on both sides.

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Egg Free Sourdough Pancakes

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