Using whole grain einkorn and leftover sourdough starter, these sourdough pancakes are a delicious and nutritious recipe for any day of the week! Top with your favourite nut butter or jam for an easy grab-and-go breakfast, or keep it traditional with a pat of butter and a drizzle of real maple syrup.
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
2–3 tbsp butter for frying
1–2 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 combine.
- Whisking slowly combine the wet and the dry ingredients. The batter should be mixed thoroughly but allow some small lumps to remain. Be 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 ladle, 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