These Whole Wheat Sourdough Blender Pancakes are light and fluffy sourdough pancakes made with whole wheat pastry flour.
Ruthie, from Cooking with Ruthie, recently shared her sourdough starter with me and I’ve been having fun trying out different sourdough pancake recipes the last few Sundays. If you don’t have a sourdough starter, it’s really easy to make and get started.
Annalise, Completely Delicious, posted a sourdough pancake recipe that was adapted from a Red Star Yeast recipe. Did you know sourdough starter is created from naturally occurring yeast? King Arthur Flour has an interesting article about sourdough.
One thing I like about the recipe on Completely Delicious is it doesn’t require you to make the batter the night before. You just let the sourdough part of the batter rest for 30 minutes before adding the other ingredients. For this recipe, I combined the recipe on Completely Delicious with my Whole Wheat Blender Pancake recipe.
Making pancakes in the blender is so easy, and you only dirty one dish. Adding the sourdough to the pancake batter gives it that special sourdough tang that my family loved. I’m sure yours will too.
Whole Wheat Sourdough Blender Pancakes
- 2 cups whole milk
- 1 cup sourdough starter
- 2 1/2 cups whole wheat pastry flour
- 2 tablespoons vegetable oil
- 2 large eggs
- 1/4 cup sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
Add milk, sourdough starter and flour to blender jar in the order listed and pulse several times just until blended but not smooth. Let sit for 30 minutes.
Add eggs, sugar, baking soda and salt and pulse just until blended. It’s okay if a few lumps remain.
Heat griddle to 325°F. Grease griddle. Pour batter onto griddle when hot (about 1/4 cup at a time – the batter will be thick but spreads a little as it heats) and cook until bubbles form and edges dry. Turn and cook other side.
Serve pancakes with butter, maple syrup, and fresh fruit or as desired.