Flower-Shaped Sourdough Pancakes

Dress up your breakfast table with these beautiful flower-shaped sourdough pancakes! Light, fluffy, and subtly sweet, they’re made with sourdough discard for the perfect way to reduce waste while creating a fun and memorable breakfast.

Perfect for spring brunches, Mother’s Day, or slow mornings with family, these adorable pancakes are guaranteed to bring smiles around the table. They’re simple to make, kid-friendly, and almost too pretty to eat!

👩🍳 How to Make Flower Pancakes

  1. Preheat a skillet over medium-low heat and add a little butter.

  2. In a bowl, whisk together discard, milk, egg, butter, and vanilla.

  3. Add in flour, sugar, baking powder, baking soda, and salt. Mix until just combined.

  4. Lightly grease your pan again.

🌸 Create the Flower Shape:

  • Use a squeeze bottle or spoon to pipe 5 small circles in a ring (petals).

  • Add a slice of strawberry in the center.

  • Lightly fill in gaps if needed so the pancake connects.

  1. Cook until bubbles form and edges set (about 2–3 minutes).

  2. Flip carefully and cook another 1–2 minutes until golden.

  3. Repeat with remaining batter.

✨ Tips for Perfect Flower Pancakes

1. Use medium-low heat
Too hot = burnt outside, raw inside. Low and slow gives that golden, even cook.

2. Slightly thicker batter works best
If it’s too runny, your flower shape will spread. Add a tablespoon of flour if needed.

3. Don’t overmix
A few lumps are totally fine; this keeps them soft and fluffy.

4. Grease lightly between batches
Just enough butter for flavor without making them greasy.

5. Flip with confidence
Use a thin spatula and go for it in one motion to keep the shape intact.

🍓 Strawberry Center Tips (Game-Changer)

  • Pat strawberries dry so they don’t water down the batter

  • Thin slices work best so they cook through

  • Press them gently into the batter right after piping

  • You can also dice strawberries and sprinkle them instead

 

🌼 Easy Variations

  • Blueberry Flowers – swap strawberries for blueberries

  • Chocolate Chip Centers – kid favorite

  • Lemon + Berry – add lemon zest to batter

  • Savory Version – skip sugar + vanilla, add herbs and cheese

🧺 Serving Ideas

Style these just like your photo for that cozy, shareable feel:

  • Arrange in a circle on a plate

  • Add a bowl of fresh strawberries in the center

  • Dust with powdered sugar

  • Drizzle with maple syrup or honey

 

🧊 Storage & Make Ahead

  • Store in the fridge for up to 3 days

  • Reheat in a skillet or toaster for best texture

  • Freeze in a single layer, then reheat as needed

Flower-Shaped Sourdough Pancakes

Courtney Moody

Servings

5

Prep Time

10 minutes

Cook Time

15 minutes

Calories

280

Cuisine

American

Delight your breakfast table with these beautiful flower-shaped sourdough pancakes! Fluffy and subtly sweet, they are made with sourdough discard to reduce waste while adding a unique flavor profile. Perfect for a special brunch or a fun family breakfast, these pancakes are sure to bring smiles to your loved ones.

Flower-Shaped Sourdough Pancakes

Ingredients

  • 1 cup all-purpose flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 cup sourdough discard

  • 1 cup milk, room temperature

  • 1 egg, large, room temperature

  • 2 TBS honey or granulated sugar

  • ½ tsp vanilla extract

  • Handful of sliced strawberries

Directions

  1. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.

  2. In another bowl, mix the sourdough discard, milk, egg, honey (or sugar), and vanilla extract until smooth and thoroughly combined.

  3. Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Be careful not to overmix; a few lumps are okay.

  4. Preheat a non-stick griddle or frying pan over medium heat. Lightly grease with butter or cooking spray for easy flipping.

  5. Using a squeeze bottle or a piping bag, fill it with the pancake batter. Place a sliced strawberry on your pan to use as the center of the pancake.

  6. Begin to create a flower shape by squeezing the batter in dollops around the strawberry, working your way around, making petal shapes. Aim for 3-5 petals per pancake depending on size.

  7. Cook the flower pancake for about 2-3 minutes, or until bubbles start to form on the surface and the edges appear set. Carefully flip and cook for an additional 1-2 minutes until golden brown and cooked through. The internal temperature should reach 200°F (93°C).

  8. Repeat with the remaining batter, adjusting the heat as necessary to ensure even cooking.
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Hi, I’m Courtney! 👋 Wild for Jesus, my husband and our 3 babies. We homeschool, hike and have learned to grow food in a tiny backyard. My goal is to help you find joy and be productive wherever you are and make sourdough a little less scary.