Einkorn Sourdough Pancakes

This einkorn sourdough pancakes recipe is an excellent way to get a nutritious and gut healthy boost for breakfast. They are perfectly sweetened naturally with a hint of vanilla and honey!

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Nutritious einkorn sourdough pancakes

If you are new to sourdough or this is your first time making something with your extra starter, I wanted to share a few of my favorite benefits of using them! Sourdough is usually much easier to digest. There is a lower gluten content which makes it tolerable for many who have gluten sensitivities.

Sourdough is long fermented and the fiber in the bread helps feed the “good” bacteria in the gut. This is because of the prebiotic content and probiotic-like properties.

The fermentation process provides for beneficial bacteria in the bread and gives sourdough its distinctive sour flavor. And it also gives it a nice, light, and airy texture.

Now, let’s go a step further with einkorn flour. This is the original wheat and is often referred to as ancient whole grains or ancient wheat. Einkorn flour has a much weaker gluten structure and is the only wheat that our family can tolerate.

I love the Jovial foods brand of einkorn all purpose flour because these ancient grains are truly organic, imported from Italy, and really amazing quality! I purchase it in bulk from Azure Standard – they often have it on sale too!

If you’ve made your own sourdough starter for awhile, you’ll notice that you’ll often have a little excess sourdough starter. And if you’re like me, you don’t want to ever throw out any of that precious flour or starter!

So, this is a great way to use up sourdough discard or extra starter.

And if you keep your starter in the refrigerator between uses, you’ll want to bring it back to room temperature and feed it at night before you plan to use it the next morning.

With our big family, we use our starter almost daily. So I keep my starter in the pantry and refresh it everyday. This way we have enough starter ready to go for an easy recipe.

Ingredients for this recipe

Making this sourdough pancake recipe doesn’t require any complicated ingredients. It does require a fed sourdough starter (not sourdough discard that hasn’t been fed) though – meaning, that the starter is as alive as possible. I try to plan to feed my starter 12 hours before I’m ready to use it to make sourdough bread or other sourdough recipes.

So if I will be making pancakes for breakfast the next morning, I usually will feed my starter after dinner when I’m cleaning up the kitchen.

Here’s what you’ll need:

• 2 cups fed sourdough starter
• 3 large eggs
• pure vanilla extract
• sea salt
• baking soda
• melted butter

How to make sourdough pancakes

These pancakes are super easy to whip up for a nice Saturday morning breakfast. It does require a fed started so just feed the starter the night before you plan to make pancakes and you’ll be good to go.

Preheat your cast iron skillet or griddle over medium-low heat.

In a large bowl, mix together the sourdough starter, 3 large eggs, vanilla extract, honey, and melted butter. Stir in the salt and baking soda.

It will start to foam up and get fluffy. The baking soda will help the batter to fluff up through chemical action. This is because when baking soda is mixed with an acid, such as a sourdough starter, gas is produced.

And this will help to eliminate a bit of the sour taste from sourdough and also help create a fluffy pancake!

Use a little bit of coconut oil in the cast iron pan to prevent the pancakes from sticking. Olive oil can also be used if you prefer.

Ladle about 1/3 cup or so of the pancake batter into the preheated cast iron skillet or hot griddle. Flip over when the edges are golden and the pancakes are bubbly on the top.

Favorite toppings for pancakes

Serve with a pat of butter, maple syrup, or your favorite pancake toppings!

Here are just a few ideas:

• Fresh fruit – ripe bananas, berries, and fresh whipped cream
• Chocolate chips for a special treat
• Flavored syrups