Sourdough pancakes

Using leftover starter

Sourdough pancakes

Sourdough pancakes

Serves Serves 4
Time Cooks In15 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 280 14%
  • Fat 11.3g 16%
  • Saturates 2.4g 12%
  • Sugars 1.9g 2%
  • Salt 0.9g 15%
  • Protein 9.6g 19%
  • Carbs 37.4g 14%
  • Fibre 2.3g -
Of an adult's reference intake
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  • 200 g mature sourdough starter
  • 2 large free-range eggs
  • 100 ml whole milk
  • 100 g self-raising flour
  • olive oil
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Tap For Ingredients


  1. Place your sourdough starter in a bowl. Crack in the eggs and pour in the milk, then beat the mixture well to combine.
  2. Add the flour and a pinch of sea salt, and mix until you have a thick, pourable batter.
  3. Put a large non-stick frying pan on a medium heat and, once hot, add ½ tablespoon of oil, tilting the pan to cover.
  4. Use a ladle to spoon the batter into the pan. Each ladleful will make 1 pancake – make sure you leave space between each one so they have room to spread out slightly.
  5. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then flip them over.
  6. When the pancakes are golden on both sides, transfer them to a plate, then repeat with more batter, adding extra oil, if needed.
  7. Serve the pancakes right away, topped with a dollop of natural yoghurt, and some fresh fruit, if you like.