Sourdough Whole Wheat Pancakes
User Reviews
5
Sourdough Whole Wheat Pancakes
Description
Sourdough Whole Wheat Pancakes combine whole wheat flour with active sourdough starter, resulting in a batter that yields pancakes with a subtle tang and hearty flavor. The recipe starts by mixing wet ingredients including an egg, vanilla, melted butter, milk, and sourdough starter. Dry ingredients such as whole wheat flour, sugar, baking powder, baking soda, and salt are then whisked in until just combined, maintaining a thick consistency. Resting the batter for 20 minutes enhances the batter's hydration and texture.
Cooking takes place on a buttered skillet over medium heat, where pancakes form bubbles and develop a firm surface before flipping, ensuring a tender interior and lightly crisp edges. These pancakes are thick but remain soft and slightly fluffy, balancing whole wheat’s characteristic nuttiness with sourdough’s mild acidity.
Pancakes are best served warm with pure maple syrup and additional toppings of choice. To keep pancakes warm during cooking, placing them on a baking sheet in a low-temperature oven (200°F/95°C) helps prevent drying out while the rest finish cooking. Leftovers store well refrigerated for 1-2 days and freeze nicely, allowing for flexible meal prep and reheating.
Ingredients
- 1 egg room temperature
- 1/2 teaspoon vanilla
- 2 tablespoon butter 28g, melted
- 2/3 cup milk plus an extra tablespoon if needed
- 2/3 cup sourdough starter 140g, room temperature, stirred
- 1 cup whole wheat flour
- 2 tablespoon sugar 25g
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- butter couple tablespoons, 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.
Notes
- Keep cooked pancakes warm by placing them on a baking sheet in a 200°F (95°C) oven until ready to serve.
- Store leftover pancakes tightly covered in the fridge for 1-2 days; reheat gently in the microwave.
- Freeze pancakes individually on a baking sheet before combining in a freezer bag to prevent sticking; reheat as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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