Recipe: Egg-free Sourdough Pancakes

If you avoid eggs because of an allergy or sensitivity, these pancakes might be just what you're looking for. The batter will be slightly thicker; however, the extra thickness keeps the batter from spreading, creating fluffy pancakes without the use of eggs. If using gluten-free sourdough starter, note the extra steps and ingredients, below.


  • Generous 2 cups sourdough starter
  • 2 Tbsp. melted butter, cooled
  • 2 Tbsp. honey, maple syrup, or sugar
  • 2 tsp. ground chia or flax seeds (use with gluten-free sourdough starters only)
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder (optional)


  1. Whisk together wet ingredients.
  2. If using a gluten-free sourdough starter, add chia or flax seeds and rest batter 5-10 minutes.
  3. In a small bowl combine dry ingredients. Add dry to wet and whisk.
  4. Cook pancakes on a preheated griddle in ¼ cup increments. Flip as bubbles appear and cook until browned on both sides.

At A Glance

PREP: 15 minutes
COOK: 15 minutes
TOTAL: 30 minutes
YIELD: Makes 8 pancakes.