Recipe: Bakehouse American-style Sourdough Pancakes

Recipe: Bakehouse  American-style Sourdough Pancakes

I am a Big Fan of the pancake. It's a Sunday treat in our house and a brilliant way to use up some of my leftover sourdough levain (starter) at the end of the week.

Fat, fluffy, American-style pancakes with a mild yoghurty tang. These chaps take just 10 minutes to make and can be on a plate on your table/lap/sofa/bed by the time you've brewed a cuppa.



  • 200g leftover sourdough starter (every time I feed Betty I put the leftovers in a jar in my fridge).
  • 2 large free range, organic eggs
  • 100g organic plain flour 
  • 100ml milk (dairy/non-dairy, I use oat milk)
  • 1 good teaspoon of baking powder
  • A pinch of seasalt 
  • Neutral flavoured vegetable/rapeseed oil for your pan
  • miscellaneous tasty toppings of your choice


What to do:

  • Ideally you want to let everything come to room temperature before you begin, but it's not a big deal if you don't, the pancakes may just not be quite as floofy. I take my starter out of the fridge with my first cup of tea so that she has an hour or two to wake up (and so do I).
  • Separate the egg yolks from the whites into two medium size bowls. Whisk the egg whites until they are firm enough to stay in the bowl when you turn it upside down. An electric whisk will do this job in seconds.
  • Put the starter, milk, baking powder and salt into the bowl with the egg yolks and mix well until combined. Now fold in the flour and mix just until combined. 
  • Get a big metal spoon and fold one large spoonful of the egg whites into the flour mix. The aim here is to lighten the batter a bit so that when you fold in the rest of the egg whites you don't knock all the air out of them. Now gently fold in the rest of the egg whites until just combined. 
  • Get your chosen non-stick frying pan on a medium-high heat (I go with setting 7 in my induction). Dribble a little bit of neutral vegetable/rapeseed oil into the pan and swill it about and then wipe out the excess with a kitchen towel.
  • Drop a ladle-full of pancake batter into the pan. It will be fatter than a crepe-style pancake, which is what you want, so don't swill it about too much. If you're making small pancakes you should be able to get two or three into a regular pan at a time.
  • Wait until bubbles start popping on the surface and the edges begin to look set (this takes about a minute or so, depending on your pan temp) before flipping gently over with a spatula. Don't expect the centre to look set - it won't, but it should totally stay put when you flip. Brown on this side and then slide out of the pan and repeat. 
  • Top with butter, honey, syrup, fruit, nuts, yoghurt, whatever your heart desires. Serving suggestion: eat in front of a re-run of Columbo/Morse. Sunday brunch: sorted. 

Shona x


Allergen information: cereal containing gluten (wheat, rye), eggs, dairy (milk)  


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