Objective: Shandong pancake is one of the traditional staple foods in northern China. This study aimed to investigate the alleviating effects of Shandong pancake with sourdough fermented by Lactobacillus plantarum on type 2 diabetic mice induced by high-fat diet and streptozotocin. Methods: After building the type 2 diabetic mice model successfully， test in groups with normal control (NC)， model control (MC)， positive control (PC)， non-fermented pancake (NFP) and fermented pancake (FP). The intervention was continued for 6 weeks， during which the fasting body weight and fasting blood glucose of the mice were measured weekly. At the end of the experiment， the mice were tested for fasting serum insulin， blood lipids， pancreatic tissue pathology， short-chain fatty acids， and gut microbiota. Results: Compared with mice in the MC group and NFP group， FP can reduce fasting blood glucose levels and insulin resistance in diabetic mice， improve dyslipidemia， and relieve pancreatic damage. Moreover， the intake of FP promoted the production of short-chain fatty acids and regulated the gut microbiota， which may be related to the fermentation products formed during the fermentation of sourdough. Conclusion: Shandong pancake with sourdough fermented by Lactobacillus plantarum can be used as a functional staple food for combating type 2 diabetes.