Sourdough Pancakes

    30 min

    If you have leftover starter from making sourdough bread, use some of it to make these deliciously fluffy pancakes. The amount of water can be adjusted depending on the consistency of your starter.

    89 people made this

    Serves: 4 

    • 100g (7 oz) sourdough starter
    • 1 egg, beaten
    • 2 tablespoons water
    • 1 dessertspoon vegetable oil
    • 5 tablespoons dried milk powder
    • 3/4 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 1 1/2 tablespoons caster sugar

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large bowl, combine the sourdough starter, egg, water and oil.
    2. In a separate bowl, combine the dried milk, salt, bicarb and sugar. Stir to blend dry ingredients. Add to wet mixture and mix until batter is smooth.
    3. Grease a heavy bottomed frying pan and heat on medium high heat. Add pancake batter to desired size (4 tablespoons is good), and pan fry until brown. Flip over and cook other side until brown. Serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (78)


    Made this the other day - I turned out good, but not my favorite type of pancakes.  -  22 Aug 2012


    Altered ingredient amounts. Nice sourdough flavour and quick to make. The batter DID seem a little thin, so I added a scant 4 Tbsp flour. They turned out great! Will definitely make these again.  -  14 Jul 2008


    Altered ingredient amounts. The perfect thin pancake. I did not add the water since my starter was thin already.  -  14 Jul 2008