simple sourdough pancakes

If there isn’t anything I love more than Simple Sourdough Pancakes for breakfast… I honestly need to make Sunday breakfast more of a thing in my house because I sure do love a slow and super scrumptious breakfast on a Sunday morning. These Simple Sourdough Pancakes are the answer to all your breakfast problems. They’re really quick to cook, even quicker to make, and simple delicious. Best enjoyed on a warm Spring morning, outdoors, with friends and family.

We all know I love breakfast food, but pancakes are my FAVOURIE breakfast food. By far. My sister and I can sit and eat a fair few between us, topped with anything you can think of. My go-to toppings are bananas, blueberries, maple syrup, or homemade jam from our pantry. Today, I’m topping my pancakes with this Honeyed Raspberry Chia Jam which is literally so easy to make and pairs oh-so beautifully with the creamy vanilla flavour of these Sourdough Pancakes.

To start, you’re going to need to feed your sourdough starter. For this recipe, I’m feeding my starter with 1 tbsp rye flour and then 1/2 cup white flour. I give my starter a little rye flour just to give her a boost after she comes out of the fridge, but mainly you want to be using white flour to create a lovely fluffy pancake texture. Like mother, like daughter, you want your sourdough starter to be as thick as pancake batter in this recipe.

The pancake batter itself is really simple to make (and for consistency, I’m making them plant based)! That’s right, you don’t need eggs to make beautiful pancakes. You just need to know how to cook them so that they’re not all slimy in the middle (this took me quite some time to learn…). When making sourdough pancakes, I’ve learnt that you have to part steam them as well as fry them upon cooking.

To do this, I add a little oil to my pan and drop on a couple spoons of batter. On a medium-low heat, I cook the pancake for about 5 minutes using a lid to cover the pan. Essentially what this achieves is a nice crisp fried underside of the pancake (as per usual) whilst ensuring that the middle of the pancake is properly cooked through. This recipe takes a little longer than regular pancakes to cook, so have patience. It’s totally worth it.


simple sourdough pancakes


  • 1 cup plain flour
  • 1 tsp baking powder
  • Pinch of fine sea salt
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • ½ cup bubbly sourdough starter
  • 1 tbsp sunflower oil
  • ½ cup milk of choice (I used unsweetened oat milk)
  • sunflower oil, for greasing


In the evening

  1. In a large mixing bowl, add the sourdough starter, sunflower oil, maple syrup, vanilla extract, and milk of choice. Whisk everything together until just combined, being careful not to overmix (you want as many air bubbles as possible).
  2. In a separate bowel, add the flour, baking powder, and salt. Stir everything together until fully combined.
  3. Add the flour mixture little by little to the sourdough mixture, whisking all the time, until all the flour mixture has been added and a thick batter has formed. Add an extra tbsp of milk if the batter is too thick.
  4. Scrape down the sides of the bowl, cover, and place in the fridge to ferment overnight (12 hours).

In the morning

  1. Remove the pancake batter from the fridge a couple of hours prior to cooking, to let the batter come to room temperature.
  2. Once ready to cook, place a frying pan (I’m using a cast-iron skillet) over a medium-high heat and heat your oil in the centre of the pan*.
  3. Place a ladleful of the pancake batter in the middle of the pan and spread a little with a spatula. Reduce the heat all the way down and cover with a lid*.
  4. Once the pancake is golden on the underside, flip with a spatula and let fry on the other side – DO NOT FLATTEN! Pressing down on the pancakes squashes out all the lovely air bubbles, and you’ll end up with floppy, rubbery pancakes.
  5. Once cooked through and golden brown on both sides, remove the pancake from the heat and place on a plate. Repeat steps 3-5 for the rest of the pancake batter until all of it is used up.
  6. To serve, I love to top my pancakes with Honeyed Raspberry Chia Jam and a drizzle of maple syrup, paired with a large mug of steaming hot coffee. Best enjoyed in the morning sunshine!

*The secret to beautiful golden pancakes is to make sure you use plenty of cooking fat for greasing the pan – I love using an unsalted plant based cooking butter, helping to achieve gorgeously crispy golden pancakes.

*When cooking sourdough pancakes, I always make sure to cook on the lowest heat possible, as the batter in the centre of the pancake tends to take a little longer to cook than regular pancakes – there’s nothing worse than crispy pancakes on the outside but raw batter in the middle. Adding a lid on the top of the pan also helps with this, helping to steam cook the top of the pancake at the same time as frying, creating soft and fluffy centres.

Give your Sunday breakfast an upgrade with these Simple Sourdough Pancakes. I hope you love them as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Happy Springtime and I wish you all a beautiful day!

Katherine x

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sunday brunch banana pancakes

Super fluffy Sunday Brunch Banana Pancakes are calling my name this morning! There’s something about pancakes for breakfast on a Sunday that just makes my heart happy, and so I thought I’d share my favourite recipe with you! Banana pancakes are by far my favourite kind of pancake, and this recipe has a secret ingredient that gives these pancakes a super breakfast-y flavour. Assam tea! You heard me, we’re putting tea in our pancakes this morning!

Now, I know what you’re thinking, sounds a little weird right? WRONG! These are literally the most delicious pancakes I have ever made. If anything, the flavour of the assam tea and the banana complement each other in a way I’ve never experienced before. Am I getting too sentimental about pancakes? You’ll understand once you’ve tried these!

Super light, super fluffy, super banana-y, these pancakes look, smell, and taste heavenly. I haven’t had pancakes for a good long while, and since going vegan I’ve struggled to find a recipe that really creates those fluffy American pancakes that I so crave! The trick? Self-raising flour! Or extra baking powder. There’s no need for any fancy ingredients in these bad boys. Goodbye aquafaba, my least favourite ingredient (asides coriander… bleugh).

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I made these assam banana pancakes for my breakfast the other day and they’re definitely one of the best flavour combinations I’ve come up with. Think rich assam undertones, fresh banana, sultry maple, and yoghurt to top it all off! I love using vegan yoghurt as the base for a lot of my recipes, but it works the best in pancakes. It just makes everything that little bit easier.

Let’s talk flavour

Assam tea is one of the stronger black teas you can get, but it has the best flavour! To recreate the velvety flavour of assam in these pancakes, I steeped a couple of tea bags in some warmed milk for around 15 minutes (for a stronger assam flavour, use loose tea leaves and leave them in the batter!). Whisk the steeped milk straight into the mashed bananas, add a splash of maple and vanilla, and you’ve got yourself the coziest flavour combination imaginable.

Make sure you’re using unsweetened vegan yoghurt for your base. I use a plain oat-based yoghurt in these pancakes, as I find oat yoghurts don’t alter the overall flavour, but you can use whatever you have to hand. I also recommend using a neutral flavoured oil such as sunflower oil in this recipe for the same reason. You can obviously use other oils e.g. olive or coconut, but the flavours can interfere with each other.

Once you’ve created a fairly smooth mixture with all the wet ingredients, go ahead and add in the flour. I used self-raising flour, but if you want to use plain flour just add in the same amounts along with a couple tsp of baking powder to make sure you create that fluffy pancake texture.

Your pancake batter should be smooth and creamy (minus any bits of banana, it doesn’t have to be perfect). To cook, simply add a dab of vegan butter to a frying pan or griddle, and spoon in about half a ladles-worth of batter into the centre of the pan. Cook on a medium-high heat until bubbles show in the centre of the pancake and the underneath is golden brown. Flip and cook until golden and nicely risen. I recommend not pressing down on the pancakes once you’ve flipped them as it tends to create a rubbery texture.

Serve warm from the pan with a dollop of vegan yoghurt, banana slices, frozen blueberries, and a good helping of maple syrup. Along with a steaming mug of assam tea, of course. The perfect breakfast to share with friends or family (or to have all to yourself!).

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As always, if you make these Sunday Brunch Banana Pancakes, make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful week, happy March, and I wish you a safe and warm rest of the winter! I look forward to hearing from your soon!

Katherine x

Sunday Brunch Banana Pancakes


For the assam banana pancakes:

  • 125ml unsweetened plant milk
  • 4 assam tea bags
  • 210g vegan plain yoghurt
  • 4 very ripe bananas, mashed
  • 2 tbsp sunflower oil
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 280g self-raising flour
  • Pinch of salt


You can choose your own toppings but some of my favourites are vegan plain yoghurt, maple syrup, bananas, and blueberries (all organic of course).


  1. In a saucepan, gently warm the milk over a low heat. Once simmering slightly, remove from the heat and stir in the assam tea. Cover and leave to steep for 10-15 minutes.
  2. In a large bowl, whisk together the steeped tea-milk mixture, plain yoghurt, bananas, sunflower oil, maple syrup, and vanilla extract until everything is smooth and well combined.
  3. In a separate bowl, mix together the flour, and salt. Add the dry ingredients to the wet ingredients and whisk together to form a smooth(ish) batter.
  4. Heat a large frying pan or griddle over a medium-high heat and grease with a little butter. Spoon a ladle of the batter into the centre of the pan and leave to cook on a medium heat until bubbles appear in the middle. Use a spatula to flip the pancake over and cook on the other side until both sides are golden. Repeat with the remaining batter.
  5. To make the maple yoghurt, add the plain yoghurt, maple syrup, and cinnamon to a bowl and whisk everything together until light and fluffy.
  6. Serve the pancakes topped with the whipped yoghurt, banana slices, and blueberries if desired. Enjoy!

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