Typically, when you make things with sourdough, you need to prepare them well in advance, but what if you wake up one Sunday morning and you’re just craving pancakes? This is a good recipe to make some quick pancakes that are “sort of sourdough”. (If you’re looking for more of a real deal sourdough waffle/pancake recipe, check this recipe out, and if you just want some whole wheat pancakes, go here.) My kids always love this pancake recipe, and we sometimes even eat them for dinner!
Read my article about phytic acid if you want to learn why eating sourdough is so important!
- 1 c. Sourdough Starter
- 2. c. Milk (Raw is best.)
- 2 c. Flour (I get my wheat berries here, but you can find some similar here too. I use this grinder. You could also just buy some organic sprouted grain flour here.)
- 3 Eggs (Preferably pastured)
- 6 T. (¾ stick) Melted Butter (You can add room temperature butter and it should mix alright though.)
- 2 T. Cinnamon (Buy some here.)
- 2 T. Vanilla Extract (This vanilla would be best, but on our budget, I buy this.)
- ½ t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
- 1 t. Baking Soda (or Aluminum Free Baking Powder)
- 2 T. Coconut Oil (This coconut oil would be best, but on our budget, I buy this.)
- Mix the sourdough starter and milk. Try to let it sit out for as long as you can. If you let it sit out for 8 hours, all of the phytic acid will be broken down, but if you can at least let it sit out for half an hour to an hour it will be better than nothing. (*Eating sourdough is an acquired taste. It might be a good idea to slowly get your family used to the sour taste of these pancakes by letting the batter sit out for increasing amounts of time.)
- Preheat your cast iron skillet (make sure it’s cured properly) by setting it to a 2 or 3 for about five minutes.
- Add a dollop of coconut oil to your cast iron skillet (or whatever cooking pan you choose).
- In a separate bowl, mix the eggs.
- Add the cinnamon, vanilla, salt, and baking soda. Stir well.
- Add the flour and mix together. Add about a ½ c. to a cup more flour if you like poofier pancakes. This mixture is pretty thin, but it makes some deliciously thin pancakes that we all love. (*I find that my kids really like it when I cook pancakes one way for awhile, that I mix it up and make it a little different. So I’ll go from thick to thin and less sour to more sour quite often.)
- Turn the heat dial to 4 and pour a ladle’s worth of batter into the skillet. (The oil should be bubbling around the pancake.)
- Cover and let cook for about 2-4 minutes. (By the time I get a few pancakes in, the heat is sometimes too high and needs to be turned down temporarily. You’ll know if the heat is too high if you get hit with splattering coconut oil!)
- When the edges are slightly browned and the top is bubbly, you’ll know it’s time to flip. (Stand back as you do this so you don’t get hit with splattering coconut oil.)
- Cover and cook for about 1 minute on the other side.
- Cook the rest of pancakes and add more coconut oil as needed. When you rock the pan back and forth, there should be enough oil to generously coat the bottom. This batter should make about 5-6 pancakes.
- Serve with butter and maple syrup. (I like to smear the butter all over the top, then cut it up, and finally add a very modest amount of syrup.)