Name: Sourdough pancakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: makes around 12 pancakes
Ingredients: 200g self-raising flour; 1 tbsp golden caster sugar; 1 tsp baking powder; 200g sourdough starter (active or the excess you'd throw away); 2 eggs; 260ml milk; 50g butter melted, plus extra butter for frying; sunflower oil, for cooking; maple syrup to serve

200g self-raising flour
1 tbsp golden caster sugar
1 tsp baking powder
200g sourdough starter (active or the excess you'd throw away)
2 eggs
260ml milk
50g butter
melted, plus extra butter for frying
sunflower oil, for cooking
maple syrup
to serve

Method

step 1
Tip all the ingredients, except the butter, oil and maple syrup, into a bowl with a large pinch of salt, and whisk well until you have a thick, smooth batter. Whisk in the melted butter.
step 2
Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Pour or ladle the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively – adjust the heat if you need to. Cook until bubbles start to form on the surface, then flip and cook the other side – they should take roughly 2 mins on each side. Eat straight away or keep warm in a low oven while you cook another batch. Serve with maple syrup.

Tips for making sourdough pancakes from sourdough starter

Using your sourdough starter discard to make fluffy pancakes is a great way to reduce food waste. The yeast in the discard is what helps the pancakes rise
When making the batter, take care not to overmix, as this will result in a denser, chewier pancake. Leaving the mixture to rest for up to 24 hrs in the fridge will ensure a lighter, fluffier pancake, as the gluten will have relaxed and the yeast will have multiplied
The pancake batter should sizzle gently when added to the hot pan. Cook, undisturbed, until small air bubbles appear in the batter, then flip once and cook for another couple of minutes until slightly spongy when pressed in the middle. This will ensure crispy edges and a fluffy texture
As the yeast in the sourdough starter makes the pancakes rise, it's best to use a healthy, well-fed starter that's active and bubbling. If you use an older, less-active starter, the pancakes may have a sourer flavour and be flatter

Can these sourdough pancakes be made dairy-free?

To make the pancakes dairy-free, swap the butter for a dairy-free spread and use a plant-based milk alternative.

What is the best flour for sourdough pancakes?

You can experiment – we’ve gone for self-raising white flour, but you could also try wholemeal, spelt, buckwheat, rye, einkorn or bread flour. Note that some of the denser flours absorb more moisture, and will require more milk.

For different flavours and textures, try:

Wholemeal and self-raising flours (50:50)
Spelt and self-raising flours (50:50)
Self-raising and buckwheat flours (90:10)

How to serve sourdough pancakes

Serve warm with butter, maple syrup and fresh berries, or try these other toppings:

Chopped nuts, such as pecans, walnuts or pistachios
Chocolate hazelnut spread
Whipped cream
Chocolate chips
Chopped bananas
A sprinkling of cinnamon or nutmeg
Savoury toppings like spinach, grated cheddar, cottage cheese, chives or smoked salmon

Can these sourdough pancakes be made in advance?

The pancake batter can be prepared and chilled for up to 24 hrs
Fully cool the cooked pancakes on a wire rack, then chill in an airtight container for up to two days
Reheat in a frying pan with a little butter until piping hot, or warm in the microwave on high for 20 seconds until softened

Can you freeze sourdough pancakes?

The fully cooled, cooked pancakes can be frozen and stored in an airtight container for up to two months
Defrost fully overnight in the fridge, then warm in a frying pan with a little butter or in the microwave for 20 seconds until hot