Whole Wheat Sourdough Pancakes


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


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


  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!


  • 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.