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Whole Grain Sourdough Pancakes

Whole Grain Sourdough Pancakes


Whole Grain Sourdough Pancakes

May 04, 2019

Whole Grain Sourdough Pancakes

If you have a sourdough starter you know that there is always some that you need to discard when you feed your starter. If you find that as disappointing as we do you'll love this recipe. It comes together easily, and the best part about it is that you can store up your discard starter in the fridge during the week and use it to make these pancakes on the weekend!

Whole Grain Sourdough Pancakes
~ yield: about 8-10 pancakes 
1 egg
24g sugar
275g sourdough starter
195g buttermilk
150-180g Whole Grain Red Spring Wheat Flour *
10g baking soda

*The amount of flour will depend on how thick or thin your sourdough starter is. We like using our Whole Grain Red Spring Wheat Flour for these pancakes but you could easily swap it out for another one of our flours if desired. 

Note you can also use Sifted Red Fife Flour and Sifted Red Spring Wheat Flour with great results. 

Combine egg, sugar, sourdough starter, and buttermilk in a bowl and whisk lightly to combine. Add flour, starting with smallest amount and adding more as necessary, until you reach the desired consistency. 

Heat a non-stick pan or a griddle on medium high. Once heated add baking soda to pancake batter and mix slightly to combine. Do not over mix. 

Scoop batter into heated pan (we like to use a cookie scoop to get a nice rounded scoop) and cook for a couple minutes until bubbles start to appear and pop in the surface and the edges look like they're beginning to set (about 2-3 minutes). Flip and cook for 1-2 minutes more until underside is golden. 

We have not tested this recipe with a waffle iron but if you do please let us know what you think in the comments!


  • AMAZING!! Thank you for this great recipe. This is perfect because you can use a lot of leftover culture for it. The pancakes have a hint of sweetness, a rich taste and a fluffy texture.

    I didn’t have buttermilk, so I used 170 g of oat milk and topped it up to about 195/200 g with plain yoghurt. Also, I used 1.5 tbsp of egg whites instead of a whole egg.

    For anyone who has a firm starter as I do, about 5 tbsp of whole wheat flour will suffice.


    Verena on

  • Thank you thank you 🙏!!! Finally found something to do with my throw away starter!!! I hated throwing it away😥 Made waffles with your pancake recipe this am!! Oh they were delicious 😋 love your flours and grains, can’t wait for the new store to open !!!!

    Christine on

  • This was sooooo good! A great deep flavour you don’t get with regular pancakes. I’m a sourdough newbie and have been looking for recipes to make with my leftover starter. This certainly took care of that as it uses quite a bit. I just mixed the baking sofa into the flour so you don’t get clumps – easy peasy!

    Karen on

  • I didn’t have buttermilk, but I did have whey from my cheesemaking which works just as well. I was surprised at the amount of baking soda the recipe called for. I was disappointed that I could taste it in the finished product. Will try again with 1/2 the baking soda.

    Terry on

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