Sourdough Whole Wheat Pancakes
To be totally honest, this is pretty much a cheat post since this recipe is already on my blog . . . whoops! BUT, you’ll have to forgive me because even though my whole wheat sourdough waffle recipe that we all love so much is already here, I couldn’t miss the chance to tell you that is also makes great pancakes, and give it a separate post. So if you don’t have a waffle iron or just have a hankering for absolutly amazing sourdough pancakes, this is the tried and true recipe for you!
Ingredients
Overnight Sponge:
- 2 c whole wheat flour (can also sub for AP or Kamut)
- 1 c sourdough starter
- 2 T coconut or brown sugar
- 2 c milk of choice
Final Batter:
- All of the overnight sponge
- 2 large eggs
- 1/4 c melted butter or coconut oil
- 3/4 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
Step by Step Instructions
Step 1
The night before, combine all ingredients for the sponge and cover to sit overnight.
Step 2 – In the Morning
In the morning, add the melted butter/oil, egg, and vanilla and mix well.
Step 3
Sprinkle the salt and baking soda on top of the batter, then combine
Step 4
Leave the batter while you preheat your griddle to 325 degrees. The batter will raise up and get nice and fluffy.
Step 5
Pour batter by ¼ c portions onto a hot griddle
Step 6
Flip when bubbles raise to the surface (2-3 minutes) and cook another minute or until browned.
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