Whole Wheat Sourdough Pancakes

Whole wheat sourdough pancakes are a delicious way to use up your sourdough discard. With an overnight rest, this pancake batter has an irresistible tangy flavor.
Prep Time12 hrs
Cook Time20 mins
Course: Breakfast
Keyword: Healthy sourdough pancake recipe, Sourdough discard pancakes, Sourdough starter pancakes, Whole wheat sourdough pancakes


For the sponge:

  • 1 cup unsweetened oat milk or milk of choice*
  • 1 tablespoon fresh lemon juice*
  • 1 cup white whole wheat flour (121 grams; see notes in post for flour substitutes)
  • ½ cup unfed sourdough discard (120 grams)
  • 1 tablespoon sugar maple or granulated sugar will work

For the rest of the pancake batter:

  • 1 large egg at room temperature or 1 flax egg
  • 2 tablespoons melted unsalted butter coconut or avocado oil work too
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon almond extract
  • Toppings of choice


To make the overnight sponge:

  • In a small bowl, whisk together oat milk and lemon juice. Let sit for 10 minutes.
  • Meanwhile, weigh out your flour and sourdough starter. Place in a large mixing bowl.
  • Add lemon and milk mixture, along with sugar. Mix until just combined, being careful not to over-mix.
  • Cover and let sit at room temperature for 8-12 hours, or overnight.

To make pancakes:

  • In the morning, set out your egg at room temperature for about 20-30 minutes. Melt and cool butter.
  • In a small bowl, whisk together egg and cooled butter (or oil).
  • Add egg mixture to sourdough sponge along with baking soda, salt, and almond extract. Mix until just combined.
  • Heat a griddle to 325 F, or a large skillet over medium-low heat. Very lightly grease your pan.
  • Using a ⅓ cup measuring scoop, ladle batter onto heated skillet. Cook about 2-3 minutes or until the bubbles on top of the pancake start to burst, the edges look set, and the bottom has lightly browned. Flip, and cook another 30-60 seconds, or until bottom is golden brown.
  • Remove pancake from heat and place in a warm oven or cover with foil. Repeat with remaining batter.
  • Serve cooked pancakes with toppings of choice.


*You can also use 1 cup of buttermilk in place of the oat milk and lemon juice.