Go Back
–+ servings
Sourdough pancake recipe
Print

Sourdough Pancakes

Light and fluffy sourdough pancakes that can be made with einkorn flour or any wheat! 
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 all-purpose flour (150g) (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.