🍳 Sweet Sourdough Crepe Eggs

ByAshley
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These sweet sourdough crepe eggs are a simple, nourishing breakfast my kids love — they call them “yummy sweet eggs.”

They’re thin like a crepe, lightly sweetened with maple syrup, and made with just a touch of sourdough starter for a soft, rich flavor. I usually use discard, but active starter works too. The cinnamon and vanilla make the house smell amazing, and the ghee gives them a golden, buttery edge.

I make a big batch — 6 to 8 eggs — because they go fast around here. The boys love them rolled up with butter and maple syrup or served with sliced fruit on the side. They’re quick, easy, and full of real ingredients that keep everyone happy and full.

These crepe-style eggs have become one of our favorite simple breakfasts, perfect for busy mornings or slow weekends alike.

A cozy homemade breakfast plate featuring sourdough crepe eggs drizzled with maple syrup, served with fresh banana slices and clementine segments on a wooden table.

Sweet Sourdough Crepe Eggs

Thin, crepe-style eggs made with sourdough starter, maple syrup, cinnamon, and vanilla – cooked in ghee until golden and served warm with butter and syrup.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 Eggs
  • 1 tbsp Sourdough discard active starter works too
  • 1-2 tbsp Maple syrup to taste
  • ½ tsp Vanilla extract
  • ½ tsp Cinnamon
  • Pinch of sea salt
  • Ghee or butter, for cooking

Equipment

  • Mixing bowl
  • Whisk
  • Cast iron skillet
  • spatula

Method
 

  1. In a medium bowl, whisk together eggs, sourdough starter, maple syrup, vanilla, cinnamon, and salt until smooth and slightly frothy.
  2. Heat a cast-iron skillet over medium heat and melt a little ghee to coat the surface.
  3. Pour a thin layer of the egg mixture into the skillet, tilting the pan so it spreads evenly (like a crepe).
  4. Cook for about 1–2 minutes, then flip gently and cook the other side until golden.
  5. Repeat with remaining batter, adding a touch more ghee as needed.
  6. Serve warm, rolled or folded, with butter and maple syrup on top.

Notes

  • This recipe works great with sourdough discard, but active starter gives a slightly fluffier texture.
  • You can make the eggs as thin or thick as you like — we love them crepe-style for rolling.
  • They pair beautifully with fresh fruit like bananas or clementines.
  • Leftovers reheat easily in a warm skillet or toaster oven.

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