Fluffy Sourdough Pancakes

We are on lockdown and I have got sucked into the trend of making my own sourdough starter, I’m easily lead what can I say!

However, I am not a fan of discarding so much starter each time you feed it. I found a Sourdough Starter recipe that does not require you to discard until Day 5.

So on Day 5 I went forth and adapted my Fluffy American Pancake recipe to use the starter discard.

I am going to be honest, they aren’t the prettiest looking, but they were most definitely tasty, especially drizzled in maple syrup and a nice thick slab of butter.

Fluffy Sourdough Pancakes (Makes approx 6)


135g Plain Flour
2 tsp Baking Powder
0.5 tsp Bicarbonate of Soda
1 tbsp Granulated Sugar
0.5 tsp Salt
120g Sourdough Starter
1 Egg
1 tbsp Melted Butter (allowed to cool slightly)


  • Sift the flour, baking powder, bicarbonate of soda, salt and sugar into a large bowl.
  • In a separate bowl or jug, lightly whisk together the sourdough starter and egg, then whisk in the melted butter.
  • Pour the wet mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing.
  • Let the batter stand for a few minutes.
  • Heat a non-stick frying pan over a medium heat and add a knob of butter.
  • When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be.
  • Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
  • Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.