Sourdough Whole Wheat Pancakes
These Sourdough Whole Wheat Pancakes use a cup of sourdough discard and 100% whole wheat flour for a healthy, fiber-packed breakfast that’s ready the same day.
Servings 16 6-inch pancakes
Calories 150kcal
Equipment
- 10-inch cast iron skillet or griddle, or a non-stick skillet
Ingredients
- 1 ½ cups (180 grams) whole wheat flour
- 3 tablespoons (36 grams) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon Diamond Crystal Kosher Salt if using Morton's or table salt, use half the amount
- 2 large (100 grams) eggs room temperature
- 1 ¼ cups whole milk room temperature
- 1 cup (200 grams) sourdough starter discard room temperature
- ½ cup (113 grams) plain Greek yogurt
- ½ cup (113 grams, 1 stick) unsalted butter melted (plus more for skillet)
- 1 tablespoon vanilla extract
Instructions
- In a medium bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.1 ½ cups (180 grams) whole wheat flour, 3 tablespoons (36 grams) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
- In a large bowl, whisk the eggs until smooth. Then, add the milk, sourdough discard, yogurt, melted butter, and vanilla. Whisk until well combined.2 large (100 grams) eggs, 1 ¼ cups whole milk, 1 cup (200 grams) sourdough starter discard, ½ cup (113 grams) plain Greek yogurt, ½ cup (113 grams, 1 stick) unsalted butter, 1 tablespoon vanilla extract
- Add the dry ingredients to the wet and fold together with a rubber spatula until just combined. A few small lumps are fine—don’t overmix. The batter will be thick and a little bubbly. Let it sit for about 5 minutes to give the flour time to hydrate and the batter to thicken up before cooking.
- Heat a skillet or griddle over medium heat. Once hot, reduce the heat to medium-low and add a small pat of butter to grease the surface. Adjust the heat as needed to keep the pancakes from burning and ensure they cook through evenly.
- Scoop about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form and edges look set. Flip and cook 1–2 minutes more, until golden and cooked through.
- Transfer pancakes to a plate and serve warm with your favorite toppings—like butter, maple syrup, whipped cream, or fresh berries. Enjoy!
Notes
- For waffles: This batter works well for waffles too! Just prepare them according to your waffle iron’s instructions.
- Mix-In Ideas: You can fold up to 1 cup of mix-ins into the batter, like chocolate chips, fresh or frozen berries (don’t thaw frozen ones), or chopped bananas.
- Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Nutrition
Serving: 1pancake | Calories: 150kcal | Carbohydrates: 16g | Protein: 4.5g | Fat: 7.5g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 43mg | Sodium: 228mg | Potassium: 100mg | Fiber: 1.5g | Sugar: 3.5g | Calcium: 75mg | Iron: 0.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
