Whole Wheat Sourdough Pancakes
These one-bowl Whole Wheat Sourdough pancakes are the fluffiest and flavorful pancakes! Soaking whole grains overnight breaks down the phytic acid, making them easier to digest and the perfect make-ahead breakfast food!
Ingredients
Ingredients for Overnight Soaking:
- 1 cup active sourdough starter, (can use sourdough discard)
- 3 cups Freshly ground whole wheat flour**, (350 grams)
- 1 1/2 cups cold milk , (or water)
In the Morning Add:
- 2 eggs
- 1/3 cup coconut oil, (melted)
- 3 Tbsp honey
- 3/4 tsp salt
- 1 tsp baking soda
- 1/2 cup cold milk
Instructions
Directions:
- Mix whole wheat flour, sourdough starter, and milk in a medium glass bowl. Whisk well.
- Cover the bowl with plastic wrap and refrigerate overnight or for at least 7 hours.
- The next morning, add the remaining ingredients (eggs, coconut oil, honey, salt, baking soda, and additional milk) to make a thick yet pourable consistency.
- Preheat a 10-inch cast iron skillet over medium-low heat. Add a tsp of coconut oil and spread to coat the pan.
- Ladle 1/2 cup of the pancake batter over the middle of the pan and cook until bubbles start forming on the surface.
- Then flip over to the other side and continue to cook through until golden brown and done.
Notes
- **When measuring tightly, pack your freshly ground whole wheat flour. For more accurate results, weigh your grains first and grind them through a grain mill.
- I use soft white wheat berries and part hard white or Einkorn to make my freshly milled flour. You can use any mildly flavored grain, such as hard white, soft white wheat, or Einkorn, for pancakes.
- A lower-gluten grain is ideal for making pancakes. However, I like mixing a bit of Einkorn for chewy pancakes.
- Water can be used instead of milk if you have milk sensitivities.
- If you omit the sourdough starter, you can ferment these whole-grain pancakes with sour milk or milk kefir. That will also break down the phytic acid. Use 2 cups of milk kefir or cultured buttermilk instead of the milk and starter.
- I re-applied the pan with coconut oil every several pancakes.
- Pro Tip: To prevent the top of the batter from browning, place plastic wrap tightly over the surface of the pancake batter, then cover the bowl and refrigerate. This prevents the air from oxidizing the surface.
Nutrition Facts
Whole Wheat Sourdough Pancakes
Serving Size
1 large pancake
Amount per Serving
Calories
248
% Daily Value*
Fat
11
g
17
%
Saturated Fat
7
g
44
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
39
mg
13
%
Sodium
333
mg
14
%
Potassium
219
mg
6
%
Carbohydrates
34
g
11
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
8
g
16
%
Vitamin A
130
IU
3
%
Vitamin C
0.03
mg
0
%
Calcium
79
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
