I promised you a pancake recipe and pancakes you shall have.
Fair warning, sourdough pancakes, as their name would suggest, are not sweet like the kind you make from the Bisquick box. They taste like bread or a very thick crepe. They also take a tiny bit longer because you have to start the batter the night before, but my kids go crazy for these and they are about a billion times healthier than the other kind because there is no white flour or sugar and the flour soaks overnight with apple cider vinegar, which allows for easier digestion.
This recipe was adapted from this one from King Arthur flour.
The Night Before:
In a large bowl, combine the following to make “the sponge”
- 2 cups of whole wheat flour, sifted. (I always use hard white wheat ground on the pastry setting)
- 2 tablespoons of honey
- 2 tablespoons of apple cider vinegar
- 2 cups of milk
- 1 cup of sourdough starter. The original recipe says unfed, but I fed mine and it turned out just fine.
Stir to combine, cover, and refrigerate overnight.
The Next Morning:
Combine all of the following, lightly folding in the baking soda at the very end:
- The sponge you made the night before
- 2 eggs
- 1/2 cup of vegetable oil or melted butter (next time I might try applesauce or coconut oil instead)
- 1/2 teaspoon of salt
- 1 teaspoon of baking powder
Cook on a or buttered griddle to make pancakes or in a waffle iron to make waffles.
Yield: 24 small to medium-sized pancakes
Extras can be frozen and reheated.
We like to serve ours with fruit, crushed walnuts, and pure maple syrup.
*I haven’t tested this recipe in a waffle iron yet.
If you want to learn more about making your own sourdough starter, check out this post: