Olive Magazine
Three sourdough pancakes in a pan with a stack by the side

Sourdough pancakes

Published: February 2, 2021 at 2:55 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Make the most of leftover sourdough starter with a stack of fluffy pancakes, flavoured with brown butter and drizzled with maple syrup

Nutrition:
NutrientUnit
kcal499
fat20g
saturates10g
carbs65g
sugars8g
fibre3g
protein14g
salt1.39g
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Try our sourdough pancakes, then check out our classic American pancakes, healthy banana pancakes, vegan pancakes, blueberry pancakes and protein pancakes.

For another sweet way to use up your starter, check out our sourdough brownies.

Ingredients

  • 200g self-raising flour
  • 1 tbsp golden caster sugar
  • 1 tsp baking powder
  • 200g (this can be active starter or excess starter you usually pour away) sourdough starter
  • 2 eggs
  • 260ml milk
  • 50g butter, melted (for extra flavour cook it until it turns brown, then cool), plus extra for cooking
  • sunflower oil, for cooking
  • maple syrup, to serve

Method

  • STEP 1

    Tip all the ingredients except the butter, oil and syrup into a bowl with a large pinch of salt and whisk to form a thick, smooth batter. Whisk in the melted or brown butter. Alternatively, whizz the ingredients together in a blender.

  • STEP 2

    Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Pour in rounds of the batter, approximately 7-8cm wide. Do this in batches to ensure there's plenty of space between each. The batter should sizzle a little as it hits the pan, but not aggressively – adjust the heat if needed. Cook until bubbles start to form on the surface, then flip and cook on the other side until golden, about 2 mins on each side. Eat straight away or keep warm in a low oven while you cook the rest. Serve with maple syrup.

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