We have pancakes most every weekend when the kids are around. In fact, it’s my kids who are the experts in whipping up stacks of pancakes. They usually get the process underway before I’m awake. This is a good thing, because you never know if the coffee will wake me up enough to cook. They have an electric griddle they won at church bingo about 10 years ago, and it’s their “go to” kitchen tool for making pancakes. By making their own Sunday breakfast, its a guaranteed meal. With mom, nothing on the weekend is guaranteed. On Sunday, she is a free agent.
Pancakes are a Weekend Treat
For years, I have tried to perfect the art of making whole wheat pancakes, but those were some rough years, and some rough pancakes. Doughy and heavy. But after one cooking session, I had a little sourdough left over from some English muffins I was working on. I tried the whole wheat pancake recipe one last time, but added the last bit of my magical, yeasty sourdough starter. Eureka!
Fluffy Pancakes are the Best!
The triple leavening properties of sourdough, mixed with baking soda and baking powder made the whole wheat pancakes fluffy and light. And, it was a great way to use up the left-over sourdough. As I am a self declared free agent, I usually don’t baby and feed a batch of sourdough for 20-30 years. I make it, and then I use it up.
The best pancake breakfasts are when we have some of my husband’s fabulous home-cured pork belly, which is slowly browned in a pan, crispy and salty. Such an amazing flavor paired with the real maple syrup and blueberries we use for garnish. Butter? Yes, please!
Honestly, I’m not that lazy on the weekends. I wash dishes. I make lunch. But it is such a pleasure to watch the kids in the kitchen. When I see them break out the griddle, my self-assigned task is to pour myself another cup of coffee, watch and listen. I don’t get this job every weekend anymore. But it’s very nice work when you can get it.Print
Wholewheat Sourdough Pancakes with Blueberries
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: U.S.
1 cup whole wheat flour (125g)
1 tbsp. baking powder (12g)
1 tsp. baking soda (6g)
1 tbsp. sugar (12.5g)
1 cup sourdough starter (240ml)
1 1/2 cups milk (360ml)
1 large egg
2 tbsp. vegetable oil (30ml)
1 pint fresh blueberries (340g)
Butter for garnish
Your favorite syrup
Heat a griddle to approximately 350°F (176°C). In a large bowl combine the dry ingredients of flour, baking powder, baking soda, sugar, and salt. Stir a few times to mix well.
In a separate large bowl, whisk together the wet ingredients of sourdough starter, milk, egg and vegetable oil. Pour the 1/3 of the wet ingredients back into the dry ingredients, whisking to combine well. Continue to mix in this fashion until the wet and dry ingredients are completely combined.
Measure 1/4 cup (60ml) of batter, and pour onto the hot griddle. Cook the pancake until holes form, about 1-2 minutes. Flip the pancake, and continue to cook for another 1-2 minutes. Do not press, as the pancakes should remain fluffy. Cook all of the pancakes in this fashion and keep warm until ready to serve.
Garnish with blueberries, butter and your favorite syrup.