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sourdough gingerbread pancakes topped with butter and maple syrup
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5 from 2 votes

Sourdough Gingerbread Pancakes

These quick and easy pancakes are healthy and are a breakfast full of holiday flair!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American, Sourdough
Keyword: easy breakfast, sourdough
Servings: 15 pancakes
Calories: 120kcal


  • 2 cups sourdough starter
  • 2 eggs
  • 1/4 cup coconut oil melted
  • 1/4 cup molasses
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 1 1/2 tsp allspice
  • 1 tsp cloves
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder


  • Preheat griddle or skillet to medium-high heat.
  • Mix sourdough starter, eggs, coconut oil, and molasses in large bowl.
  • Whisk in salt, cinnamon, ginger, allspice, cloves, baking soda, and baking powder until well-incorporated.
  • Let batter sit for about one minute and let the baking soda "puff" it up.
  • Ladle 1/4 cup of batter per pancake onto skillet.
  • Cook for 30 seconds-1 minute before flipping. Edges will begin to dry and bubble when they are ready to flip.
  • Cook for another 30 seconds-1 minute on the other side and transfer to serving plate.
  • Top with butter, maple syrup, or whatever toppings you prefer. Enjoy!