Sourdough Whole Wheat Pancakes
Delicious, hearty, and healthy whole wheat pancakes using sourdough discard. Very simple to make, and wonderfully tangy and fluffy.
Servings 6 people
Calories 186kcal
Ingredients
- 1 egg, room temperature
- 1/2 teaspoon vanilla
- 2 tablespoon melted butter 28g
- 2/3 cup milk, plus an extra tablespoon if needed
- 2/3 cup sourdough starter, room temperature, stirred 140g
- 1 cup whole wheat flour
- 2 tablespoon sugar 25g
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- couple tablespoon butter for cooking
Instructions
- Stir together the egg, vanilla, melted butter, milk, and sourdough starter. Whisk until smooth and combined.
- In a separate bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients, and whisk until just combined. Don't over mix. Batter will be thick, but if it's too thick add another tablespoon of milk. Set aside and let it rest for 20 minutes.
- Meanwhile, place a skillet on the stovetop. When batter is nearly done resting, add a little bit of butter to the pan, and heat on medium. Ladle about 1/4 cup of the batter onto the skillet once hot, and cook on one side for about a minute or until set and bubbles form, then flip and cook on the other side for another 30 seconds to one minute.
- Repeat with the rest of the batter. See recipe notes for tips on keeping the pancakes warm while you cook! Serve with pure maple syrup and any other toppings of your choice.
Video
Notes
Keeping pancakes warm as you go: Right before you start cooking up the pancakes, heat the oven to really low (200 F, about 95 C). Place a baking sheet in the middle of the oven. Every time a pancake fully cooks, place it on the baking sheet in the oven and it’ll stay warm while you finish up all the batter. The oven temperature isn’t high enough to dry out the finished pancakes, but just hot enough to keep them all fresh and warm until you’re done with all your pancake flipping.
Storing leftover pancakes: Leftover pancakes will store well tightly covered in the fridge for 1-2 days. They still taste really good gently warmed in a microwave.
You can also place them in a single layer on a baking sheet, and place them in a freezer until they freeze, at which point you can combine them all in a freezer bag without them sticking. To enjoy, just pull out however many you need and reheat gently in a microwave.
Nutrition
Calories: 186kcal