Whole wheat sourdough pancakes are a delicious way to get your family’s day started. With a few healthy ingredients and just a little bit of time, you can serve these up in the morning on any day of the week.
We make breakfast just about every morning. No cereal here except every once in a while. Eggs, toast, waffles, dutch babies, oatmeal, casseroles, and more are our favorite ways to start the day. After the morning milking and barn chores are done and before we start our school day, we need a healthy, hearty breakfast.
Pancakes are so quick to whip up while the skillet is heating. I cook everyone just one large pancake to save myself the time of making little ones over and over. (Except for little James, he gets his own miniature pancake to chew on!) In hardly any time, we have a delicious breakfast that everyone enjoys.
When learning how to master keeping a sourdough starter going, you can use the discard to make pancakes. This is a great way to get used to baking with sourdough without pressure. Recipes like pancakes, waffles, muffins, and other quick breads are easy to master and everyone loves the smell and taste of the addition of sourdough.
I like to feed my starter after using it so that it will be ready when I want to use it again later. Otherwise, I’ll put it in the fridge until I plan to use it again another day.
Whether you’re new at sourdough or you’ve been keeping your starter going for years, you’ll enjoy making these pancakes. This recipe can easily be doubled for a larger (or hungrier) family.
Ingredients for Whole Wheat Sourdough Pancakes
- Active Sourdough Starter-I like to feed my starter at night before I go to bed so it’s nice and bubbly in the morning. However, you don’t have to have an active starter for this recipe. Go ahead and make them anyways even if you forgot to feed it beforehand.
- Eggs-I love to bake with duck eggs, which add fluffiness to baked goods. Of course, chicken eggs are perfectly fine, too!
- Milk-We use raw, whole milk from our dairy cow.
- Butter-Melted and cooled. Homemade butter is always a delicious addition to any recipe. Have some extra on hand for cooking the pancakes in as well.
- Honey-We use raw honey from our own bees. If you are purchasing honey, buying it from a local beekeeper is always the best option, and healthiest.
- Whole Wheat Flour-I use freshly ground whole wheat flour that I mill. I use either hard white or soft white wheat berries, whatever I have on hand. I have also used Einkorn and Spelt for this recipe and they’re equally delicious. If you don’t have any whole wheat flour available, you can use all-purpose flour instead with no problem.
- Baking Powder
How to Make Whole Wheat Sourdough Pancakes
- Start by measuring all of the wet ingredients into a large mixing bowl. Whisk the sourdough starter, eggs, milk, butter, and honey until well combined.
- Stir in the flour, baking soda, and salt just until mixed. The batter will become a little foamy as it sits.
- Heat a skillet over medium until nice and hot. I like to use cast iron for pancakes. Make sure the cast iron is well seasoned and heated up to avoid sticking.
- Add a small pad of butter to the skillet and allow it to melt and bubble.
- To make large pancakes, add one cup of batter to the skillet. I like to make large pancakes for everyone so I only have to make one each instead of a bunch of smaller pancakes. However, you can also use 1/3 of a cup of batter to make smaller pncakes if you prefer. This recipe yields five large pancakes or about 15 small ones.
- Allow the batter to cook fully before flipping. I always watch for bubbles to start forming on the top. The edge will start to look a little cooked as well. Then it’s time to flip.
- Carefully and quickly lfip the pancake and allow it to finish cooking on the other side, which doesn’t take as long.
- Once done, remove from the griddle and continue cooking pancakes until all of the batter is gone.
How to Serve Whole Wheat Sourdough Pancakes
Butter is always the best place to start! If you’ve never made homemade butter, it’s so easy and incredibly delicious. It makes the perfect topping to homemade pancakes. I keep some in our butter crock so that we always have softened butter on hand just for meals like this.
Warmed syrup is the traditional pancake topping. We only use pure maple syrup with no other ingredients. Warmed over low heat in a saucepan and then served in a little pitcher, the kids all love pouring some all over their pancakes.
Here in Alaska, however, we have birch syrup. Birch trees grow all over up here and you can tap them in the spring, just like maple trees. Then the sap gets boiled down to make a delicious and uniqe syrup to be used just like maple syrup.
If you’ve never tried it, I highly recommend it! It’s a different flavor than what you’re probably used to and will add a new twist to your morning meals.
Fresh or frozen berries make another perfect topping for sourdough pancakes. Berry sauce is easy to make by simmering some frozen berries with a little honey until it breaks down into a thick topping.
However you like to eat pancakes for breakfast (or dinner!) you are sure to enjoy these sourdough pancakes.
Whole Wheat Sourdough Pancakes
- Mixing bowl
- Measuring cups and spoons
- 2 cups Sourdough starter
- 2 Eggs
- 1/2 cup Milk
- 1/4 cup Butter, melted
- 2 tbsp Honey
- 1 cup Whole wheat flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- Heat skillet on medium.
- Combine sourdough starter, eggs, milk, melted butter, and honey in a large mixing bowl and stir well.
- Add in flour, baking powder, and salt and mix until combined.
- Melt a small pad of butter in the hot skillet.
- Pour 1 cup of batter (for large pancakes) or 1/3 cup of batter (for small pancakes) into the skillet and cook until bubbles form on the top, about 2-3 minutes.
- Flip and continue to cook another minute or two until the bottom is lightly browned.
- Remove pancake from skillet and continue to use the remaining batter.
- Top with butter, syrup, or fruit, and enjoy!