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

Sourdough pancakes

  • serves 4
  • Easy

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


Try our sourdough pancakes, then check out our classic American pancakes, healthy banana pancakesvegan pancakesScotch pancakes and more delicious pancake recipes

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



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


  • 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.

Head here for more pancake ideas

Peanut Butter Pancakes Recipe

Nutritional Information

  • Kcals 499
  • Fat 20g
  • Saturates 10g
  • Carbs 65g
  • Sugars 8g
  • Fibre 3g
  • Protein 14g
  • Salt 1.39g