Just like Dad’s…but with a sourdough twist.
Aside from frozen pizzas, I don’t remember my Dad firing up the oven much when I was a kid. But that never really registered, honestly, because we were all so enamored with his signature “fluffy, fluffy pancakes”.
Despite being hearty and whole grain, they were also light and tender, and I always got excited when the griddle came out on weekends.
Whenever he’s asked for his secret recipe, the automatic response is a cryptic “two mixes…”. So, I’m left to recreate their magic on my own. And that’s actually fine because I’m usually overwhelmed with sourdough discard anyway, and pancakes are one of my favorite ways to use it.
Aside from the savory smack of sourdough, I do think my recreation captures most of the appeal of my Dad’s pinnacle version. For one, they are thick and fluffy, and they make for a undeniably satisfying short stack. Made with exclusively whole wheat flour, they also have the wholesome, nutty flavor I’ve grown to love. Of course, a bit of honey and some melted butter in the batter doesn’t hurt either.
When it comes to toppings, you can do it the way my family always did with a DIY smorgasbord of berries, whipped cream, peanut butter and whatever else we were in the mood for at the time. Or you can keep it simple—like I usually do now—with nothing more than butter and maple syrup. There truly are no bad toppings when the pancakes taste this good.
More like these Whole Wheat Sourdough Pancakes:
For a pancake just as delicious but with even more earthy, whole grain flavor, check out my Sourdough Buckwheat Pancakes.
If you prefer something a bit milder (but still solidly in the sourdough pancake family) I highly recommend trying my Sourdough Dutch Baby.
Another favorite–especially in the summer–is my Sourdough Peach Crumble Pancake, which bakes in a skillet like the Dutch Baby.
Can you tell I love pancakes? More to come…
Whole Wheat Sourdough Pancakes
Equipment
- 1 griddle or large skillet
- 2 mixing bowls
- 1 whisk
- 1 rubber spatula or wooden spoon
- 1 flipping spatula
Ingredients
- 234 grams (1½ cups) whole wheat flour
- 4 grams (⅔ tsp) fine salt
- 8 grams (2 tsp) baking powder
- 3 grams (½ tsp) baking soda
- 2 large eggs
- 84 grams (¼ cup) honey
- 250 grams (1 cup) sourdough discard 100% hydration
- 460 grams (1½ cups) milk
- 28 grams (2 tbsp) unsalted butter, melted plus more for pan
Instructions
- Heat a griddle or large skillet over medium-low heat.
- In a medium bowl combine flour, salt, baking powder, and baking soda. Whisk together.
- In a small bowl combine egg, honey, sourdough discard, milk, and melted butter. Whisk until uniformly combined.
- Add wet ingredient mixture to dry ingredient mixture. Stir together with a rubber spatula or wooden spoon until just combined. Leave batter lumpy to avoid over mixing.
- Add about a quarter teaspoon of butter to the griddle or skillet, or spray lightly with nonstick spray. Add batter in ¼-cup portions (consider starting with just 1 or 2 pancakes as a test batch and adjust heat as needed).
- When pancakes start to bubble on top, check the bottom. When bottom is golden-brown, flip and continue to cook until golden-brown on both sides and cooked through, about 2-3 minutes.
