Whole wheat sourdough pancakes are a delicious way to use up your sourdough discard. With an irresistibly tangy flavor, you’ve never had pancakes like these.
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Trust me, you’ve never had pancakes like these!
These might just be my new favorite breakfast recipe.
Thanks to using sourdough starter, these pancakes have a uniquely bready, tangy flavor that’s less sweet than traditional American-style flapjacks. And as a result, they pair so perfectly with a drizzle of pure maple syrup and fresh berries.
If you’re looking for more ways to spruce up Sunday mornings while also putting your sourdough discard to good use, look no further than these overnight whole wheat sourdough pancakes!
Want more recipes? Be sure to check out all my healthy pancake and waffle recipes here!
Unlike most bread doughs that require yeast in order to rise, sourdough bread uses a fermented flour mixture to rise. And this mixture is known as a sourdough starter. If you don’t already have a starter, I recommend checking out The Perfect Loaf’s instructions for getting one started.
Once you have your starter, you’ll need to feed it each week. In addition to adding a specific ratio of water and flour, you’ll also be removing some of the starter to make room. And this portion that you remove is known as the discard.
TIP: While you can just toss the discard, it feels like a waste of flour to me. So, I started saving my discard in its own mason jar in the fridge.
Then, every week or two I use it to make recipes like these whole wheat sourdough pancakes!
There are two parts to making sourdough discard pancakes: the sponge, which is made the night before, and then the rest of the batter, which you’ll whisk together in the morning.
To make the sourdough sponge:
To make the batter:
For the best sourdough flavor, I do recommend letting it sit for at least 8 hours.
However, if you’re in a pinch, you can let the sponge sit for 30 minutes before making your pancakes. They’ll still be delicious, they just won’t rise quite as much and the flavor won’t be as tangy.
Yes! In fact, this recipe was adapted from a larger one. While it can easily be doubled with good success, I haven’t tried tripling it.
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also store them in the freeze for up to 3 months.
To reheat (from fridge or freezer), place a paper towel under a pancake and microwave on high for 15-20 seconds. If reheating multiple pancakes, place a paper towel in between each layer.
For frozen pancakes, you can also reheat them in a 375-degree oven for 10-15 minutes.
As sourdough starter pancakes aren’t overly sweet, you can use sweet or savory toppings. Some ideas include:
Here are my top tips for making this whole wheat sourdough pancake recipe:
Looking for more ideas to use your sourdough discard? Here are some of my favorites:
If you tried this sourdough pancake recipe, or any other recipe, on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Recipe adapted from King Arthur Flour.
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Totally trying these pancakes on the weekend! Thanks so much for sharing, they look delicious 🙂
Thanks Chris! Hope you love them as much as we did!
I loved this twist on pancakes!! What a great idea, the flavor was great!
Awesome, so glad to hear that Noelle 🙂
What a great way to use the sourdough discard. I love anything sourdough so I know I will love these whole wheat sourdough pancakes.
Right? Sourdough just makes everything better 😉
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
It really is! Thanks Shadi!
So glad to find this post. I currently have whole wheat flour and have been looking for something to make with it. Thanks for the idea. Pancake looks amazing!
Awesome – love when that happens! Hope you enjoy them Mirlene 🙂