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UYL Sourdough Pancakes

This is a vegan variation on a Sourdough Pancake recipe from Hobbs House Bakery

Great with savoury or sweet toppings.


  • 3 teasp NoEgg natural egg replacer plus 3 tbsp water (or for non vegan version… 3 eggs)
  • 120g sourdough starter
  • A pinch of salt
  • 170ml almond milk (or for non vegan version… milk)
  • 100g plain white flour
  • 20g margarine (or for non vegan version… butter)
  1. Put egg replacer plus water into a large bowl (or if using eggs break them into the bowl and whisk).
  2. Add milk, the sourdough, salt, flour and whisk all together.
  3. Melt a big knob of margarine (or butter) in a large frying pan.
  4. Finally, fry the pancakes in the large frying pan, tossing occasionally until they are golden on both sides. Lubricate your frying pan between pancakes with a little oil on kitchen paper.
Frying a sourdough pancake

Frying a sourdough pancake

5.Serve while still warm.

Sourdough Pancakes

The sourdough starter gives these pancakes a depth of flavour that is perfect with both dinner and pudding course. A good way to use up excess starter – no more pouring it away down the sink!

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