Lemon-Honey Glazed Sourdough Pancakes

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Fluffy sourdough pancakes with a bright lemon-honey glaze, balancing sour and sweet flavors for a refreshing breakfast treat. This breakfast recipe, ready in about 30 minutes, layers sourdough starter, all-purpose flour, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup sourdough starter
• 1 cup all-purpose flour
• 1 cup whole milk
• 1 large egg
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted
• 2 tbsp lemon juice
• 3 tbsp honey
• 1 tsp lemon zest
• 1 tbsp butter for cooking

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 cup sourdough starter, 1 cup all-purpose flour, 1 cup whole milk, 1 large egg, 1 tsp baking powder, and 1/4 tsp salt until a smooth batter forms; let rest for 10 minutes to allow bubbles to develop.
2. Step 2: Meanwhile, mix 2 tbsp lemon juice, 3 tbsp honey, and 1 tsp lemon zest in a small bowl to create the lemon-honey glaze; set aside.
3. Step 3: Heat a non-stick skillet over medium heat and melt 1 tbsp butter. Pour 1/4 cup batter per pancake, cooking for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook another 1-2 minutes until golden brown.
4. Step 4: Serve pancakes warm drizzled with the lemon-honey glaze, adding extra honey if desired.