Sourdough Pancakes


Preparation info

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Sometimes you’ll find yourself with more sourdough starter than you can use. Rather than just throw it away, ask if anyone you know might like some, with a baking session to get them into making sourdough loaves for themselves. Or think about what else you can make with it – starting with these pancakes.

PREPARATION TIME: overnight plus 5 minutes
COOKING TIME: 3–4 minutes per batch


  • 100g/oz/scant 1 cup white sourdough starter
  • 30–50g/1–1¾oz/3½–6 tbsp plain/all-purpose flour
  • tbsp milk
  • 1 egg
  • 1 tsp caster/superfine sugar
  • ½–¾ tsp bicarbonate of soda/baking soda
  • butter, for frying, plus more butter or syrup to serve


  1. Whisk the sourdough starter with most of the flour. Cover and leave at room temperature overnight.
  2. The next day, whisk in the remaining flour and other pancake ingredients to make a stiff batter.
  3. Melt a small amount of butter in a frying pan, over a medium-high heat. Pour in spoonfuls of batter to form circles about 10–15cm/4–6in in diameter. Cook for a few minutes until set on top and lightly browned underneath.
  4. Use a spatula or fish slice to turn the pancakes over and cook for a few minutes more until lightly browned on the other side. Remove from the pan and keep warm while you make more pancakes with the remaining batter. Serve with melted butter, your favourite syrup, or other choice of topping.