I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen. As an Amazon Associate I earn from qualifying purchases.
These Traditional Sourdough Pancakes are the healthiest because they approach nutrition from the standpoint of putting gentle foods into our bodies that are extremely low in any potential toxins. With that in mind, the recipe uses fresh sourdough starter or discard because they’re fully or long-fermented. Choose between a few variations that all work perfectly — thus making this recipe the ideal template for your unique body.
Low copper, low nickel, low vitamin A, low lectin, lower in gluten, good for blood sugar levels, with a Vegan option, here are some key points that make this recipe truly healthy, easier to digest, affordable, fluffy and delicious:
- I use a white wheat flour sourdough starter and feed it flour that’s fresh and organic: Choose between King Arthur, this Italian brand or a local grain that’s freshly ground.
- With the sourdough base, choose between adding more white wheat (with an optional soaking stage that I always do personally), rice flour or masa flour (good non-dairy calcium source).
- Choose between using egg whites, powdered egg whites (for camping or convenience) or the egg-free version!
- This recipe uses water instead of milk — so it’s less expensive and more allergy-friendly, plus dairy-free.
- And this sourdough pancakes recipe has no sweetener; we figure you can add that on top as desired. The cakes themselves don’t need it!
Yep! Healthy and easy to digest, these truly are the best Sourdough Pancakes! Unlike most sourdough quick bread and pancake recipes, no additional white flour is added just before cooking — which means all the flour is fully fermented (unless you choose not to with the white wheat option) for easier digestion, better blood sugar levels and no bloating.
I give three flour options and two prep options to accomplish this important goal.
Jump to Recipe
Ingredients in Sourdough Pancakes
- sourdough starter, or sourdough discard (from white wheat flour) — peanut butter consistency/thickness
- white wheat flour, OR, use rice or masa flours with ratio and links available in recipe card below
- water
- egg whites, or egg white powder — (handy for camping) — Omit for Vegan/Egg-free version, and see notes in recipe.
- olive oil, or avocado oil
- baking soda
- quality salt, or potassium salt
Variations and flavors
For added flavor, if you like, it’s fine to add vanilla or cinnamon to the batter, also diced apples, blueberries or smashed banana.
Which flours to choose
White wheat option
If you choose to use white wheat flour option, allow the slow ferment time of 6 to 24 hours, after adding the flour, depending on your body’s needs, for breakdown of phytates, gluten proteins, starches and fermentable carbohydrates.
This version of the recipe can be made egg-free. With or without eggs, it turns out super fluffy with a high rise. Expect the egg-free version to be softer and less cakey than the rice or masa versions.
The batter for this version is gloppier/sticky (due to gluten) and less pourable than the rice or masa versions. I like to scoop this batter onto the hot greased pan using a ladle or two big soup spoons.
Rice flour or white masa flour options
To avoid the wait time needed to digest the white flour option, choose the rice or masa flour option. These yield a cakier texture and a very traditional pancake batter and pancake itself that everyone will find delicious. This is the version of the recipe I make more often.
However, this version is slightly more expensive because of the flours used, so opt for the white wheat version of the recipe if an affordable recipe is one of your main needs.
How to make Gentle Sourdough Pancakes
It takes just 10 minutes to make this one bowl recipe:
- Pour sourdough starter or discard into large glass mixing bowl. Add other liquid ingredients that you plan to use (for your unique dietary needs): water, oil and egg whites (omit for Vegan version), plus any desired add-ins, such as diced apples, one smashed banana or vanilla extract.
- On top of the liquid ingredients add dry ingredients: flour of choice (either white wheat OR a combination of sweet rice flour + regular rice flour or white masa flour [see recipe below for details]), baking soda and clean salt. Stir to mix thoroughly without over-mixing.
- The batter is now ready to make pancakes, but if you chose the white wheat flour option, it’s best to allow it to ferment for 6 to 24 hours for easier digestion and better blood sugar levels. In this case, cover the batter loosely with a kitchen towel and set it aside for the desired amount of time, including overnight in the fridge.
- Cook pancakes in standard fashion: Heat pan over medium heat, add 1 to 2 Tablespoons of oil to cover the surface. Scoop batter into pan to make desired size pancakes, and reduce heat to medium-low (depending on pan). Cook a few minutes until first side is browned, then flip and cook second side similarly. Serve with butter/coconut oil, syrup and fresh berries or whatever you like.
Traditional Sourdough Pancakes (Vegan option)
Equipment
- large glass mixing bowl
- large skillet , griddle or large frying pan
Ingredients
- 1 cup sourdough starter or sourdough discard (from white wheat flour) -- peanut butter consistency/thickness
- ½ cup water
- 2 egg whites (or 2 Tablespoons egg white powder + 6 Tablespoons extra water -- handy for camping) -- Omit for Vegan/Egg-free version, and use the white wheat option for flour.
- 3 Tablespoons olive oil or avocado oil, plus more for the pan
- 1 cup flour: white wheat OR, use rice or masa flours with this ratio: ⅓ cup sweet rice flour + ⅔ cup rice or white masa flour
- ½ teaspoon baking soda
- ½ teaspoon quality salt or potassium salt
Variations and flavors
- If you like, it's fine to add vanilla or cinnamon to the batter, also diced apples, blueberries or smashed banana.
Instructions
- Pour sourdough starter or discard into large glass mixing bowl. Add other liquid ingredients that you plan to use (for your unique dietary needs): water, oil and egg whites (omit for Vegan version), plus any desired add-ins, such as diced apples, one smashed banana or vanilla extract.
- On top of the liquid ingredients add dry ingredients: flour of choice (either white wheat OR a combination of sweet rice flour + regular rice flour or white masa flour), baking soda and clean salt. Stir to mix thoroughly without over-mixing. If using blueberries (fresh or frozen), fold them in now.
- The batter is now ready to make pancakes, but if you chose the white wheat flour option, it's best to allow it to ferment for 6 to 24 hours for easier digestion and better blood sugar levels. In this case, cover the batter loosely with a kitchen towel and set it aside for the desired amount of time, including overnight in the fridge.
- Cook pancakes in standard fashion: Heat pan over medium heat, add 1 to 2 Tablespoons of oil to cover the surface. Scoop batter into pan to make desired size pancakes, and reduce heat to medium-low (depending on pan). Cook a few minutes until first side is browned, then flip and cook second side similarly.
- Serve with butter/coconut oil, syrup and fresh berries or whatever you like.
Nutrition
Pin Traditional Sourdough Pancakes here:
Ginny says
Have you tried these as sheet pan pancakes? What size pan would you guess (8×8, etc.)? Maybe even could double the recipe for 9×13? I could make them ahead and freeze the squares.
Megan says
Hi Ginny, I like this idea. I also considered it, but haven’t tried it yet! We leave for a family reunion tomorrow morning; otherwise I’d be happy to throw our morning pancakes into a pan in the oven and see what happens, then report back. If I’m able to, I will. Otherwise, let us know if you do, or I’ll try it when we get home. I do think it will work, perhaps one version better than another. You can be aware of the amount of water, and use a little less, if needed, to be sure your batter is on the thicker side for an oven version, which may already be the case, depending on your starter’s thickness. Yes, I’d go for 8×8; it’s a pretty small recipe, for 3 to 4 people. Freezing sounds good; thumbs up.
Sally Avery says
Hi Megan,
Thank you for sharing this recipe – can’t wait to try it! Tell me, please, is it still okay to let the batter ferment (as in the white wheat version) even after adding egg whites from the previous step? IOW, egg whites are find to sit out for 6-24 hours while the batter ferments? Thanks!
Megan says
Hi Sally, My pleasure. I meant to go back and make an added phrase, which I just did: For overnight ferment, put in the fridge. I do this, and the ferment is still very active. 🙂 For shorter ferments, room temp is great.
Alfreda G. says
Looks terrific! Thank you! 🙂
Megan says
My pleasure, so glad! 🙂
kirsten says
I am looking forward to making this!
Do you think the recipe could make waffles with the same batter?
Thank you for your great info and recipes.
Megan says
Hi Kirsten, my pleasure. Yes, I think the recipe could work for waffles, but without recipe testing it, I am guessing: I’d use a little less water in the recipe to create a thicker batter. And be sure your waffle iron is either non-stick or you use a fat that helps prevent sticking. Let us know if it works well for you. 🙂