Sourdough Pancakes

Nourishing Traditions

These pancakes have a pleasantly sour flavor from soaking the whole wheat flour overnight.  Soaking makes the flour more digestible and softens its flavor.

Prep Time

30 minutes

Cook Time

30 minutes


12 Servings


1⁄2 teaspoon salt
1 teaspoon baking soda
2 cups flour, whole wheat pastry
2 cups yogurt
2 tablespoons butter
2 egg


Soak flour in yogurt in a warm place overnight (cover with a damp towel).  The next morning, stir in the eggs, salt, baking soda and melted butter.  Thin with water to desired consistency.  Cook on a hot, oiled griddle or skillet. 
These pancakes cook more slowly than either un-soaked whole grain flour or white flour pancakes.  The texture will be chewy and the taste pleasantly like sourdough.  Serve with melted butter and raw honey, maple syrup, or homemade applesauce.


Use local products!  Try using Gleasons Grains' whole wheat flour, Butterworks Farm yogurt and Riverberry Farm Eggs.