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Home » Einkorn Flour » Sourdough Pancakes

Sourdough Pancakes

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December 20, 2018 by Victoria 4 Comments

These sourdough pancakes are easy to digest, easy to make, and beloved by the whole family! Find out how to make your own sourdough pancakes with einkorn or any wheat flour today!

einkorn sourdough pancakes recipe

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We recently made the commitment to make most of our wheat based products from sourdough if possible, to help with digestion and the health of our teeth and bones.

Of course there are some things like these mint milano cookies that won't make the transition to sourdough, but pretty much everything else is trending that way!

Learn how to make sourdough starter and many sourdough recipes

Einkorn Sourdough Pancakes

We've made sourdough crackers and sourdough bread for a long time, but knew that we wanted to kick things up a notch this year. And the first thing I tried outside of our normal uses was sourdough pancakes!

Followed closely by these sourdough honey wheat rolls!

With the exception of just needing to start the night before, these sourdough pancakes are very similar to the regular non-sourdough pancakes we normally make!

With one small difference... They are extremely sturdy! I was so surprised that the sourdough causes the finished product to be far less crumbly than regular einkorn products and gives it more of the strength you are used to with "regular" wheat based foods!

Sourdough pancake recipe

Sourdough Pancakes

Light and fluffy sourdough pancakes that can be made with einkorn flour or any wheat! 
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Einkorn Sourdough Pancakes, Overnight Pancake Batter, Sourdough Pancake Recipe, Sourdough Pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 pancakes

Ingredients

  • 1/2 Cup Sourdough Starter
  • 1 1/4 Cup Flour (we use einkorn flour)
  • 1 Cup Milk
  • 2 Tbsp Honey
  • 2 Tbsp Butter, Melted
  • 2 Eggs
  • 1 tsp Baking Powder (we use homemade)
  • 1/2 tsp Salt

Instructions

  • Mix starter, milk, and flour in a large bowl. Cover with plastic wrap or a dish towel and let sit at room temperature for at least 8 hours.
  • Mix remaining ingredients into overnight mix. Batter will be thicker than normal pancake batter.
  • Heat pan to medium temperature and add a teaspoon of butter, grease, or coconut oil.
  • Using a 1/4 or 1/3 cup measuring cup, drop 2 pancakes at a time (or more if you can). Cook until bubble appear, then flip. 
  • Serve with butter, maple syrup, or any topping you would like!

Notes

**Freeze in stacks of 4-6 for up to 6 months.
**To thaw, place in fridge overnight and heat in the oven or buttered pan until warm.
Tried this recipe?Mention @AModHomestead or tag ##amodernhomestead!

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Filed Under: All Posts, Einkorn Flour, Featured Recipes, From Scratch Tagged With: Breakfast, Clean Eating, Cooking, Einkorn, From scratch, Sourdough

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Reader Interactions

Comments

  1. Irene says

    November 28, 2020 at 12:08 am

    Can I substitute almond or other non-dairy milk in this pancake recipe?

    Reply
    • Victoria says

      November 28, 2020 at 12:41 am

      Absolutely!

      Reply
  2. Beth Ann Stauffer says

    October 2, 2022 at 7:17 am

    I am wondering if this batter could also be used in a waffle iron.

    Reply
    • Victoria says

      October 2, 2022 at 1:30 pm

      Yes, and it’s AMAZING!! We tend to have these as waffles most often. Also, these waffles make the BEST grilled cheese sandwiches… unbelievably delicious! Enjoy!

      Reply
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Hi there! I’m Victoria – a work at home mom to an active 4 year old, homesteader, from scratch chef, and full time blogger!
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