Whole Wheat Sourdough Pancakes

Show a tall stack of 5–6 fluffy golden-brown pancakes with slightly rustic whole wheat texture, visible airy layers, and crispy edges. Top with a melting cube of butter, fresh blueberries, raspberries, sliced strawberries, and light powdered sugar dusting. Capture warm maple syrup slowly dripping down the sides with glossy shine.

Ingredients:

  • 200g (1 cup) sourdough starter, unfed/discard
  • 250g (2 cups) whole wheat flour
  • 25g (2 tbsp) coconut sugar, honey, or maple syrup
  • 480g (2 cups) buttermilk
  • 50g avocado oil or melted butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
Illustrated step-by-step recipe infographic for whole wheat sourdough pancakes. The image features a cozy, hand-drawn style layout with an ingredient list on the left including sourdough starter, whole wheat flour, buttermilk, eggs, vanilla, oil, salt, and baking soda. The center and right sections show the pancake-making process: mixing batter the night before, resting overnight, adding eggs and oil the next morning, stirring in baking soda, cooking pancakes on a skillet, flipping until golden brown, and serving a finished pancake stack topped with butter, berries, and maple syrup. Warm neutral colors and a clean recipe blog design make the tutorial easy to follow.

Instructions

  • Prepare the batter the night before:
    In a large mixing bowl, combine the sourdough starter, whole wheat flour, buttermilk, vanilla extract, sweetener of choice (coconut sugar, honey, or maple syrup), and salt. Stir until all ingredients are fully incorporated into a smooth, thick batter. Cover the bowl and let it rest at room temperature for 8–12 hours or overnight. This fermentation step helps develop flavor, improve texture, and makes the pancakes extra fluffy and tender.
  • Finish the batter in the morning:
    The next morning, whisk in the eggs, avocado oil or lukewarm melted butter until well combined. Add the baking soda last and gently stir until incorporated. The batter will become lighter and slightly bubbly.
  • Cook the pancakes:
    Heat a lightly greased skillet over medium heat. Pour batter onto the skillet and cook until bubbles form on the surface. Flip and cook the other side until golden brown. Serve warm with butter, berries, and maple syrup.