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.
*02/11 update – While my family is currently not consuming wheat products (these are the one thing I miss the most!) but I needed to update and repost this recipe not only to make sure you knew how delicious these really are, but also because my dear friend Katie from Kitchen Stewardship is hosting a recipe exchange of sorts today as other bloggers link up their favorite soaked, sprouted, or sourdough’ed recipes. So for those of you who do eat wheat, you’ll find a plethora of great recipes to include in your menu plans!
- 2 cups sourdough starter
- 1 Tbsp maple syrup (or equivalent sweetener)
- 1 beaten egg
- 3 Tbsp coconut oil (or melted butter)
- ½ tsp sea salt
- 1 tsp baking soda
- 1 Tbsp water
- 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 ¼ 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!
All images and content are protected under US copyright laws, please do not copy and paste.
Links in the post above may be affiliate or referral links - meaning that through a sale I may be given monetary benefit. I blog with integrity and only endorse companies and products I love.
I am not a doctor and don\'t pretend to be one. Use everything you read only to inspire you to do your own research and be an advocate for your own health. Please read my disclaimer in full.