Spelt Sourdough Pancakes

Pancakes on a plate topped with yogurt and a woman pouring maple syrup over them.

Ultra flavourful,these sourdough pancakes are made with 100% whole-grain spelt flour with a quick sourdough discard or longer ferment option.

Course Breakfast, Snack

Cuisine American, Canadian

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 10

Resting Time 4

Total Time 4 20

Servings pancakes

Calories 106kcal

Author Alexandra Daum

Ingredients

180 ml (⅔ cups) non-dairy milk or any type of milk
1 teaspoon apple cider vinegar
1 tablespoon oil any light-tasting oil
1 tablespoon honey
2 teaspoons vanilla extract
100 grams (⅓ cup) active sourdough starter
130 grams (scant 1 cup) whole grain spelt flour
1 teaspoon baking soda
Pinch sea salt
Oil for cooking

Instructions

Add the milk, vinegar, oil, honey, and vanilla to a large mixing bowl. Whisk together until well combined, being sure to mix in the honey carefully if it's creamed.
180 ml (⅔ cups) non-dairy milk, 1 teaspoon apple cider vinegar, 1 tablespoon oil, 1 tablespoon honey, 2 teaspoons vanilla extract
Add the starter and whisk together until combined.
100 grams (⅓ cup) active sourdough starter
Stir in the flour, baking soda, and salt, mixing until just combined. Don't over-mix.
130 grams (scant 1 cup) whole grain spelt flour, 1 teaspoon baking soda, Pinch sea salt
Cover the batter and set it aside to rise at room temperature for 4-6 hours, or until about doubled in size. It will take less time in a very warm space. For an overnight rise, place it in the refrigerator for a maximum of 12 hours.
Once the batter has risen, preheat a pan over medium heat and add a little oil, just enough to lightly coat the pan. Cook the pancakes for about a minute each side, flipping once small bubbles appear around the edges of the pancake. Repeat until all of the batter has been used.
Oil for cooking
Keep any leftovers in a sealed container at room temperature for a day or two and freeze up to three months.

Notes

If you're using a starter made with white flour, you may want to reduce the amount of milk to 150ml.

To use light spelt flour, either add a couple extra tablespoons of flour, or reduce the milk to 150ml.

Mixing the other wet ingredients first before adding the starter helps prevent the pancakes from being tough. After the starter and flour are added you should be careful not to over-mix.

This makes eight fairly large pancakes. The cooking time doesn't change if the pancakes are smaller.

Nutrition