Cinnamon Whole Wheat Sourdough Pancakes Recipe

(A fluffy, fiber‑rich way to use your sourdough discard)

Why You’ll Love These Whole Wheat Sourdough Pancakes

If you keep a sourdough starter, you know the guilt of pouring discard down the drain. These cinnamon‑kissed, whole‑wheat pancakes turn that “waste” into the star of breakfast, adding tangy depth, extra nutrition, and just‑enough lift. Whole wheat flour packs fiber, cinnamon boosts natural sweetness (plus antioxidants), and the live cultures in discard make every bite easier to digest. Translation: big Saturday‑morning flavor—minimal Saturday‑morning effort.

Ingredients (Makes 10–12 pancakes)

• 1 ¾ cups whole wheat flour

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp fine sea salt

• 2 tsp ground cinnamon

• 1 cup unfed sourdough discard

• 1 ½ cups milk (add a splash more if the batter feels thick)

• 1 large egg

• 2 Tbsp melted coconut oil (or butter)

Step‑by‑Step Instructions

1. Whisk Dry Ingredients

In a roomy mixing bowl, whisk the whole wheat flour, baking powder, baking soda, salt, and cinnamon until the spices look evenly dotted throughout the flour.

2. Add the Wet Team

Pour in the sourdough discard, then the milk, egg, and melted coconut oil—in that order. Whisk just until you have a smooth, pourable batter. (Whole‑grain batter thickens as it sits; thin with 1–2 Tbsp milk if needed.)

3. Pre‑heat & Grease the Griddle

Place a well‑seasoned cast‑iron skillet (or griddle) over medium‑low heat. Lightly grease the surface with butter, coconut oil, or neutral spray.

4. Cook to Golden Perfection

Using a ¼‑cup scoop, pour batter onto the hot surface. When bubbles form and the edges look set—about 2 minutes—flip. Cook the second side 1 minute more, until each pancake is deep golden and springy. Repeat, re‑greasing if needed.

Pro Tips for Fluffy Whole Wheat Pancakes

• Room‑temp discard ferments the batter faster and boosts rise.

• Don’t over‑mix. A few streaks disappear while the batter rests.

• Keep them warm in a 200 °F (95 °C) oven so everyone eats together.

Make‑Ahead & Storage

Leftover pancakes keep well! Cool completely, layer with parchment, and store in an airtight bag: 3 days in the fridge or 2 months in the freezer. Re‑heat in a toaster or 350 °F oven for fresh‑off‑the‑griddle texture.

Serving Ideas

• Top with maple‑cinnamon butter and fresh berries.

• Swirl on Greek yogurt and a drizzle of honey for extra protein.

• Go savory: add a fried egg, crispy bacon, and a dash of hot sauce.

FAQ

Can I use all‑purpose flour instead of whole wheat?
Yes, though you’ll lose some nutty flavor and fiber. Start with 1 ½ cups AP flour and add milk as needed for the right consistency.

What if I don’t have sourdough discard?
Sub 1 cup plain yogurt or buttermilk for tang—but the magic of “sourdough pancakes” might take a hit!

How do I know my griddle is the right temp?
A drop of water should dance for 3–4 seconds before evaporating; too fast means it’s too hot.