Whole Grain Rye and Spelt Sourdough Pancakes

Lately I’ve been playing around with sourdough… everything.  In fact as I’m writing this I’m finishing up a sourdough sweet pumpkin bread, using winter squash that was looking a bit sad in the basement.

sourdough pancakes1

The newest and best addition to our sourdough repertoire has been sourdough pancakes.  They’re so good that we don’t make regular pancakes anymore.  Oh, and a bonus is that they’re healthier too, seeing as we often make them 100% whole wheat and they have the added benefits that come with soaking, souring, and fermenting.   Our main version lately is 100% whole rye flour, and the other is spelt and oat.

sourdough pancakes closeup

“Rye Not?” – 100% Rye Sourdough Pancakes

"Rye Not?" - 100% Whole Rye Sourdough Pancakes
Recipe type: Breakfast
Cuisine: Sourdough
Prep time: 
Cook time: 
Total time: 
Serves: 3-5
Wholesome, tasty, and filling; rye not try them?
  • 2 cups Whole Rye Flour
  • 1 ½ cups water
  • 1-2 Tbs. sourdough starter (or ¼ tsp. yeast if you have no sourdough)
  • 2 eggs, beaten
  • 1 Tbs. honey
  • 1 Tbs. oil or melted butter
  • ¼ - ½ cup milk (add a Tbs. vinegar/lemon juice if you used yeast instead of sourdough)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  1. The night before, mix together the flour, water, and sourdough starter. Cover with a cloth or plastic grocery bag and leave at room temperature overnight. If you used all your sourdough starter in the dough then save some from the mixture in the morning.
  2. The next morning add the remaining ingredients to the sourdough mixture from the night before, which by now should be bubbly. Mix until everything is just incorporated, adjusting the amount of milk to achieve your desired consistency for how you like your pancakes. The acidity of the sourdough will activate the baking soda and new bubbles will form in the dough.
  3. Spoon pancake batter into a buttered pan and cover while cooking on the first side. Flip when the pancake is bubbly and cook uncovered on the other side. Use plenty of butter to make them nice and crispy!

The second option:

“Spelt Never Smelt So Good” – Spelt and Oat Sourdough Pancakes

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pancake assistantsourdough pancakes4

The recipe I posted for these is on the Bailey’s Local Foods blog.

This post is shared at Nomday Monday, Real Food Wednesday, and Fiesta Friday.