Sourdough breads often seem like an unattainable feat, but these sourdough pancakes, using only a few simple ingredients, are as easy as a boxed mix and much, much tastier. As an added benefit, through the preparation of the sourdough, they are also easier for you body to digest and more nutritious!
I used my spelt sourdough starter and they didn’t taste “wheaty” at all. They don’t fluff up like traditional pancakes, but they are still very light and not dense at all.
Start by feeding and setting your starter out the night before (make sure you have at least 3 cups starter). You want it at room temp in the morning.
Preheat your pan to a medium heat.
Mix the baking soda and water together and set aside.
Mix the remaining ingredients together until well combined. Right before you’re ready to start making them, add the water mixture and gently fold in. (and have fun watching the rising action!)
Once combined, pour about 1/4 cup on to the pan for each pancake.
Now, knowing when to flip is essential, you only have one shot when it comes to pancakes. See these bubbles?
You want to wait until they pop and stay open.
Flip and cook for just a bit more until it’s golden brown.
Stack, top with plenty of real butter, a bit of syrup, and enjoy!!
You won’t be disappointed with these!! And the best part is you’ll benefit nutritionally because essentially, the starter has been “soaking” for quite some time and the enzyme inhibitors in the flour should be reduced.
*02/13 update – our family is currently eating gluten free and I’ve been able to make these using our gluten free starter.
How to Make Sourdough Pancakes
Ingredients
- 2 cups sourdough starter
- 1 Tbsp maple syrup or equivalent sweetener
- 1 beaten egg
- 3 Tbsp coconut oil or melted butter
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 Tbsp water
Instructions
- Preheat pan to a medium heat.
- Mix the baking soda in the water and set aside.
- Mix starter, egg, oil, and salt until well combined.
- Add water mixture right before your ready to place on pan and stir gently.
- Pour about 1/4 cup of batter for each pancake.
- Cook until the bottom is a nice golden brown and the bubbles have popped on top.
- Flip, cook a bit more, top with butter and syrup, and enjoy!
Donielle Baker
Ah, I want some!! Soon…if I can get my dehydrator and start a sourdough starter. Have you ever posted on how to do that well? I’ve tried and it was bad. 🙁
@Kate, I thought I had, but it doesn’t look like it so I will soon!
And you should just be able to leave it sit out, no dehydrator needed. I made mine a month ago. And if it is to cold, just pop it in the oven with the light on!
These look great, and I’m going to have to give ’em a try. Thanks for the how-to too! I have a question for you…. I’ve been grinding my own wheat and making our bread, pancakes, etc., but I’m just now learning about soaking. Can you tell me how to go about soaking flour to use for things like bread, pie crusts, etc? Are you supposed to soak the flour OR the wheat berries before you grind them? It’s a little overwhelming to me at the moment. Many thanks!
@stampmonkey, Soaking is definitely overwhelming. I’m currently working on a series about my Adventures in Soaking so once a week or so I’ll cover it a bit more. (hopefully I’ll get a chance to get one up tonight!)
Basically there are 2 ways to go about soaking:
*one – soak the ground flour in an acidic medium overnight and then add in the rest of the ingredients the following day.
*two – soak the berries for a few days (using new water often) until they ‘sprout’. You then dry and dehydrate them, THEN grind and use it as normal.
Soaking tends to make things a bit dense whereas sprouted flour has the same light texture.
This year I’d like to experiment with both!
I just made some kombucha syrup to have with these delicious looking sourdough pancakes- can’t wait!
This is now my go-to recipe for sourdough pancakes, thank you! My whole family loves the light texture and I love that soaked flour produces such a light pancake.
Thanks for sharing this! So many sourdough recipes say to add flour to a little starter and wait 12 hours before cooking. I love that this recipe uses all sourdough. No waiting!
Plus it’s our go-to recipe for when the sour dough starter is getting out of hand 🙂
Thanks for sharing! We’ve used this a few times for pancakes, but most often we use it for waffles. In the morning, I’ve got everything set out to make Apple Bacon Sour Dough Waffles… can’t wait!!
Thanks again!
Jessica
YUM! These look sooo good!