Name: Fluffy Whole Wheat Sourdough Pancakes
Prep time: 10 min
Cook time: 3 min
Total time: 3 min
Yield: 15
Cuisine: American
Ingredients: 1 1/2 cups whole wheat flour 180 g; 1/2 teaspoon salt 2 g; 2 teaspoons baking powder 10 g; 1 teaspoon baking soda 5 g; 1 cup milk 250 ml; 1 cup sourdough starter (either active or discard) 250 ml; 2 Tablespoons maple syrup 30 ml; 2 eggs; 3 Tablespoons melted butter or oil 45 ml

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By Rebecca St.Clair

These fluffy sourdough whole wheat pancakes are a wholesome twist on a breakfast classic. Made with whole wheat flour and active sourdough or discard, they’re packed with flavour and perfect for anyone who wants a healthier homemade pancake recipe. Great for brunch gatherings or cozy mornings at home, this easy sourdough discard pancake recipe is beginner-friendly and always turns out soft and golden.

Start your morning with these easy fluffy whole wheat sourdough pancakes, made with sourdough discard for a delicious tang and tender texture. This recipe is perfect for anyone who loves sourdough starter recipes, wants a nutritious pancake option, or needs an easy way to reduce waste in the kitchen. Whether you’re planning a cozy brunch or meal prepping breakfasts, these healthy sourdough pancakes are always a hit.

A stack of pancakes on a white plate. There are blueberries and raspberries on top. There is maple syrup on the pancakes.

These fluffy whole wheat sourdough pancakes are the perfect cozy breakfast made with simple ingredients. Light, tender, and naturally flavourful, this easy recipe is a great way to use up leftover starter while making a healthier pancake option. If you’re looking for an easy sourdough pancake recipe, a whole wheat pancake recipe, or a delicious healthy breakfast idea, these pancakes are a must-try!

A stack of whole wheat sourdough pancakes with a wedge sliced out of it. A woman is holding a forkful of pancake to the side.

Why You’ll Love This Recipe

Quick and easy – This recipe comes together quickly and easily in one bowl.
Texture – The perfect light and fluffy texture, ideal for soaking up maple syrup.
Whole grains – Made with whole grains and refined sugar free, for a more filling and nutrient dense breakfast option.
Long-ferment option – This recipe can be mixed and stored in the fridge overnight for all the sourdough benefits.
Freezer-friendly – Batch cook this recipe and freeze these pancakes for quick and easy weekday breakfasts.

A stack of whole wheat sourdough pancakes with berries on top. There is maple syrup poured on top of the pancakes.

How to store whole wheat sourdough pancakes

Store sourdough pancakes in an airtight container in the fridge for up to 4 days, or freeze them for up to 2 months for best freshness.

Fridge

Let pancakes cool to room temperature.
Place in an airtight container or cover completely with plastic wrap.
Store in the fridge for up to 4 days.

Freezer

Cool pancakes to room temperature.
Lay pancakes in a single layer on a baking sheet and flash freeze for 30–60 minutes.
Transfer to a freezer bag or airtight container.
Store in the freezer for up to 3 months.

How to Reheat Whole Wheat Sourdough Pancakes

Toaster – You can place them in the toaster directly from frozen.
Microwave – Heat for 20–40 seconds turning half way through for even heating.
Oven – Bake at 350°F (180 °C) for 10 minutes (great for larger batches).

An overhead view of a sliced stack of whole wheat sourdough pancakes. A woman is grabbing a piece with a fork. They are garnished with fresh berries and maple syrup.

Overnight fermentation Whole Wheat Sourdough Pancakes

Mix the dry ingredients, omitting the baking powder and the baking soda.
Add in the wet ingredients and mix until you have a smooth batter.
Cover and store in the fridge overnight.
In the morning just before cooking the batter, sprinkle evenly over top the batter the baking powder and the baking soda.
Mix this into the batter and allow it to sit about 5 minutes for the leaveners to form bubbles in the batter.
The batter can be used cold from the fridge to make your pancakes.

A woman is holding a fork into a slice of pancakes.

Sugar substitutions for Whole Wheat Sourdough Pancakes

The sweetener I used in this recipe is maple syrup. However, you can replace this with your favourite sweetener or you can leave this out completely, depending on your taste.

Since not all sugar substitutes have the same level of sweetness, use this chart to help you.

A sugar conversion chart one column is green and one is pink

Ingredients

Whole wheat flour – For a slightly heartier pancake full of whole grain benefits.
Salt – Flavour.
Baking powder – For the light and fluffy texture.
Baking soda – Light and fluffy texture.
Milk – The liquid to bring the ingredients together.
Sourdough starter – You can use bubbly starter or sourdough discard.
Maple syrup – Sweetness and flavour.
Eggs – Can be replaced by a mashed banana for vegan and vegetarian option.
Butter – Melted and mixed into the batter. Also used to stop the batter from sticking to the pan. Can be replaced by the same amount of oil.

How to Make Whole Wheat Sourdough Pancakes

For long fermentation option see above

Preheat a pan or griddle to medium-low heat.
In a large bowl whisk together 1 1/2 cups whole wheat flour, 1/2 teaspoon salt, 2 teaspoons baking powder, 1 teaspoon baking soda.
Gently whisk in 1 cup of milk, 1 cup of sourdough starter, 2 Tablespoons maple syrup, 2 eggs, and 3 Tablespoons melted butter.

A glass bowl full of dry ingredients. A woman is mixing them with a whisk.

4. Mix until the batter is bubbly and well combined. A few little lumps and bumps is fine.

5. Coat the bottom of the pan or griddle with a little bit of butter.

6. Pour about 1/2 cup of batter onto the pan or griddle and swirl the top gently to form a circle.

7. Allow to cook 1 to 2 minutes or until you see bubbles breaking on the surface and the edges are just starting to set.

A woman is holding a whisk in a glass bowl filled with whole wheat sourdough pancake batter.

8. With a spatula, flip the pancakes over to the other side.

9. Cook about 1 minute more or until the underside is golden.

10. Remove from the pan and continue to cook the rest of the batter. Apply more butter as needed to stop the batter from sticking to the pan.

11. Serve warm with maple syrup, fresh fruit, yogurt, or your favourite toppings.