Whole Wheat Sourdough Pancakes
With a savory smack of sourdough, and some nutty whole wheat charm, these thick and fluffy pancakes make a supremely satisfying short stack. A batter infused with honey and melted butter doesn't hurt either, nor does a heavy drizzling of maple syrup, on a stack of steaming cakes.
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.
Notes
Leftover pancakes can be refrigerated in a sealed container for up to one week. To reheat, place stack of 2-3 pancakes on a plate, cover in a damp paper towel, and microwave for about 20-40 seconds.