Sourdough pancakes (refined sugar free) via

When I was in highschool, occasionally we would have breakfast parties for special occasions. I can’t for the life of me think of an example of an occasion but I can remember that the breakfast was always cooked on one of those BBQs like you see in public parks. You know the big sheet of aluminium with actual fire burning underneath?

They must have always been coated in way too much spray oil or butter or whatever anti-stick agent was popular at the time because the pancakes – it was always pancakes –  at these breakfasts were not pleasant.

Sourdough pancakes (refined sugar free) via

A few bites would leave you with that nasty, heavy stomach feeling nearly all day. For years and years I avoided pancakes thinking it was them in general that made me feel ill until one day I broke the drought.

Sourdough pancakes (refined sugar free) via

Well it turns out it was the horrible BBQ (surprise surprise) and not the delicious, fluffy pancake that had given me grief all those years ago. Since then I’ve tried to make up for lost pancake time – yes that’s a thing.

Will’s not all that into breakfast but since Ollie started eating, I take any excuse for a pancakes bake-up on a Saturday or Sunday. My best excuse at the moment is leftover sourdough starter. Usually I mix up a batch of bread on Friday night ready to bake Saturday so we have fresh bread for the weekend.

Sourdough pancakes (refined sugar free) via

That usually leaves me with (ok sometimes I make extra so there’s no accident) a nice little supply of ‘leftover’ sourdough starter perfect for making pancakes. I like to think of sourdough as the ‘healthy’ bread hence healthy pancakes.

Because sourdough is fermented it contains lots of goodies that help to feed the good bacteria in our guts which is essential for good health. So that makes sourdough pancakes essential for good health.

I make them with just a hint of coconut sugar so they are refined sugar free and I added quinoa flour (optional) to boost the protein. Ollie loves them as a plain snack but my favourite is with peanut butter or some yoghurt, honey and berries.

I’ll also add that they freeze well. To make them as good as fresh, defrost on the bench then reheat in a frying pan for a minute or two. Enjoy!

Sourdough pancakes (refined sugar free) via

Sourdough pancakes (refined sugar free)

Sourdough pancakes (refined sugar free)

Yield: 40 small or 10 big
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour


  • 1 cup sourdough starter
  • 3/4 cup plain wholemeal flour
  • ¼ cup quinoa flour (or extra wholemeal flour)
  • 1 egg
  • 1½ cup full-fat milk
  • ½ tsp salt
  • 2 tbsp butter, melted
  • 1 tsp baking soda, sifted
  • 1 tsp coconut sugar


  1. In a small bowl, whisk together the flour, salt, sugar and sifted baking soda.
  2. Pour the sourdough starter, milk and egg into a large mixing bowl and mix well with a whisk or electric mixer until combined.
  3. Gradually scatter in the dry ingredients, mixing constantly to avoid lumps. Finally, stir in the melted butter. Allow the batter to rest for at least half an hour before cooking.


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