Imagine waking up to a stack of fluffy, tangy whole wheat sourdough pancakes that transform your ordinary breakfast into an extraordinary culinary adventure! These aren't just any pancakes - they're a perfect blend of traditional sourdough magic and nutritious whole wheat goodness that will revolutionize your morning meal. Packed with complex flavors and incredible texture, these pancakes promise to elevate your breakfast game and leave your family begging for more.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 6 pancakes
Ingredients
- 1 cup whole wheat flour
- 1 cup sourdough starter
- 1 cup milk
- 1 large egg
- 2 tablespoons honey
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons oil or melted butter
Instructions
- In a large mixing bowl, combine the whole wheat flour, sourdough starter, milk, egg, honey, baking soda, and salt. Whisk the ingredients together until the batter is smooth and well-integrated, with no visible lumps.
- Allow the batter to rest at room temperature for 10 minutes. This resting period helps the flour hydrate and allows the sourdough starter to slightly activate, creating a more tender pancake texture.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil or butter to prevent sticking.
- Test the pan's temperature by sprinkling a few drops of water on the surface. If the water sizzles and evaporates quickly, the pan is ready for cooking.
- Using a ¼ cup measuring cup, pour the batter onto the heated surface. Cook each pancake until small bubbles form on the surface and the edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown and cooked through.
- Transfer cooked pancakes to a warm plate and cover with a clean kitchen towel to keep them warm while preparing the remaining batter.
- Serve hot with your favorite toppings such as maple syrup, fresh berries, whipped cream, or a dollop of butter.
- Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet before serving.
Tips
- Ensure your sourdough starter is active and bubbly before beginning - this is key to achieving the perfect tangy flavor and light texture.
- Let the batter rest for the full 10 minutes to allow proper hydration and fermentation, which helps develop deeper flavors and softer pancakes.
- Use a non-stick skillet or well-seasoned griddle, and maintain a consistent medium heat to prevent burning.
- Don't overmix the batter - some small lumps are okay and will help create a more tender pancake.
- Pour pancake batter from a consistent height and use a ¼ cup measure for uniform size and even cooking.
- Wait for those telltale bubbles on the surface before flipping - this ensures the pancake is cooked through.
- Keep cooked pancakes warm in a low-temperature oven (around 200°F) if preparing multiple batches to serve simultaneously.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 40mg
