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Einkorn Sourdough Pancake Recipe | Easy to Make With Sourdough Discard.

  • Author: Matthew James Duffy
  • Prep Time: 20 min
  • Resting time: 30 - 45 min
  • Cook Time: 12 min
  • Total Time: Aprox 60 min
  • Yield: 12 Medium Pancakes 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Sourdough


An easy sourdough pancake recipe using whole grains and sourdough discard. Perfect for weekends and great for weekdays.



1.5 cups whole-grain einkorn.

1/2 cup sourdough discard

1/2 tsp salt

2 tbsp maple syrup

1 tsp baking powder

3/4 tsp baking soda

1 whole egg

1 tsp vanilla puree or extract

2 tbsp melted butter

2 cups whole milk or almond milk

23 tbsp butter for frying

12 tsp grapeseed oil or natural oil for cooking


  • In a mixing bowl add all of the dry ingredients and whisk them lightly to combine.
  • Add the sourdough discard, egg, vanilla extract, maple syrup and milk to a mixing bowl. Whisk the ingredients together to comebine.
  • Whisking slowly combine the wet and the dry ingredients. The batter should be mixed thoroughly but allow some small lumps to remain. Careful not to overmix.
  • Allow the pancake batter to rest for 30-45 minutes.
  • Preheat a cast iron skillet or griddle to medium heat. Wipe the pan lightly leaving enough oil to prevent the pancakes from sticking. Using a laddle, spoon or pitcher pour the batter into the pan. Once the pancakes have started to cook add a small amount of butter.
  • The batter will bubble and start to pop (about 2 minutes). Flip the pancakes and allow them to cook through (another 2-3 minutes).
  • Cook the remaining pancakes the same way and pile them directly on top of the first batch to help them stay warm.


  • Do not overmix the batter.
  • If the butter is browning when you are cooking the pancake the pan is too hot.
  • If your pancakes are browning too fast before they have a chance to bubble the pan is too hot.

Keywords: sourdough pancake recipe