Whole Wheat Sourdough Pancakes

Honeybutterspread

Light, fluffy whole-wheat sourdough pancakes. It doesn’t get much better than this!  We love having special pancake breakfasts on the weekend, and these are the pancakes that we usually serve. 

This is another great way to use up your “throw-away” sourdough starter.  Note that this recipe calls for 2 cups of starter, so the night before you want to make pancakes, make sure you build up your sourdough with a larger feeding.

Whole Wheat Sourdough Pancakes

adapted from the recipe in Alaska Sourdough

Yield: 10 – 5” pancakes

Ingredients:

  • 2 TBSP sucanat
  • 1 egg
  • 4 TBSP butter (or coconut oil)
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tbsp water

Preparation:

  1. Preheat a griddle over medium heat until hot.
  2. Combine sourdough starter, sucanat, egg, butter and salt.  Mix well.
  3. In a small bowl, dissolve baking soda in the 1 TBSP water.
  4. Gently fold the baking soda water into the sourdough mixture.  This will create a chemical reaction – the batter will rise and start to look pillowy.
  5. Immediately drop by 1/4 cup portions onto hot griddle.  Cook on each side until golden brown.
  6. Enjoy!

Notes:

  • We like to add blueberries (and sometimes chocolate chips!) to our pancakes.  Rather than mixing them into the batter, we simply sprinkle the pancake batter with our choice of goodies right after we put them on the griddle.
  • These pancakes are the best when they are made immediately after you add the baking soda to the batter.  If the batter is left to sit, it will deflate and you will have very flat pancakes, instead of light, fluffy, melt-in-your mouth pancakes!
  • Topping ideas:
    • Maple Icing:  1 part pure maple syrup to 1 part plain yogurt, kefir, or sour cream
    • Plain yogurt, unsweetened applesauce, and cinnamon – yum! this is one of my favorites!
    • Berry Syrup: Heat berries of choice (fresh or frozen) with a small amount of maple syrup in a small saucepan – delicious!

This post has been shared with Monday Mania.

Comments

  1. Thank you so much for this idea. I have only attempted to make sourdough from scratch a few times but I know it is recommended to throw a lot away. It is nice to have some ideas to utilize the extra starter.
    suzyhomemaker recently posted..It’s very Pinteresting

  2. Yum!! I love your idea to make maple icing as a pancake topping. I love maple syrup, but I’ve never thought of combining it with something creamy. Thanks!
    Lori @ Laurel of Leaves recently posted..Conserve Energy When Running Barefoot

  3. Yet again…looks amazing! May try this tomorrow! Shoot…better go feed my SD!
    Nikki @ Christian Mommy Blogger recently posted..Comment on Why You Should Join a CSA by Nikki

  4. Liz Hardwick says:

    Might try this with my rye sourdough. I can eat rye or spelt but not wheat.

  5. Hope says:

    yup! love the idea of maple “icing” Think I’ll try these tomorrow with the tub of extra sourdough started sitting in my frig. Keep bringing on ideas for sourdough! I’m looking for ways to use it everyday and be able to just keep it active all the time-rather than in and out of the frig ect

  6. Sourdough pancakes are about the only ones I can get Annie to eat. :-) She loves them with pure maple syrup. YUM! Your photo is really great.
    Stacy Makes Cents recently posted..Meal Plan for 10/25-10/31

  7. Sierra says:

    Could I substitute something like honey or maple syrup for the sucanat?

  8. Tom says:

    OK , I’m intrigued! Sucanat! I just read up on that, and this is the first recipie I’ve seen with it. The recipie I’ve used so far is for regular all purpose flour sourdough pancakes. This is actually the first recipie I’ve seen for whole wheat! And it incorporates sucanat!!! That has to mean something. I actually just started them as I would regular sd pancakes…1c water, 1c whole wheat flour and 1c whole wheat starter to “work” overnight. In the a.m., i will use this recipie…1 Tbs water??? K! I’ve got you bookmarked, so I’ll let you know how it goes!

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