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stack of whole wheat sourdough pancakes
Tessa Dreyer

Whole Wheat Sourdough Pancakes

Wholesome and delicious whole wheat sourdough pancakes. These pancakes are filing, yummy and will soon become a staple meal in your household!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sourdough discard
  • 1/4 cup sugar
  • 1 cup milk
  • 2 Large Eggs
  • 1¼ cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp Salt
  • 1 tsp Vanilla Extract

Equipment

  • 1 Stand Mixer optional
  • 1 griddle or large frying pan

Method
 

  1. Heat up a griddle or large frying pan on low to medium heat with some butter or oil in the pan.
    butter melting on a griddle
  2. Mix together sourdough discard, milk, sugar, eggs and vanilla in a stand mixer or large bowl. Add the remaining dry ingredients and mix together until it creates a thick pancake batter.
    thick whole wheat pancake batter
  3. Take ⅓ cup of batter at a time and place it on the griddle or pan.
    pancake on griddle
  4. Once you see bubbles forming on the top of the pancake, it is time to flip it over and brown the other side.
    bubbles forming on a whole wheat sourdough pancake
  5. Remove and serve with maple syrup and butter. Add whipped cream and fruit as an added treat.
    finished pancakes on griddle

Notes

The batter can be made ahead of time and placed in the fridge until needed. I would not leave this for longer than 2 days in the fridge.
After cooking the pancakes, you can freeze them for up to 4 months in an air tight container. Leave them on the counter for 20 minutes to thaw when you are ready to eat them.
 
Equipment: