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Whole Wheat Sourdough Pancakes

Delicious, fluffy, healthy pancakes. A perfect way to start the day! This is a great recipe for using up extra sourdough starter.
Print Recipe
sourdough pancake on a plate
Prep Time:10 minutes
Cook Time:15 minutes

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Skillet
  • Spatula

Ingredients

  • 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

Instructions

  • 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!

Notes

Store leftover pancakes in an airtight container in the fridge for up to 3 days. Or freeze! Warm up in a preheated 350-degree oven for 5-10 minutes. Or eat cold for lunch or a snack. Substitute with all-purpose flour if needed.
Servings: 5