My family absolutely loves pancakes. We would eat them every day if we could! Making sourdough pancakes is simple and makes whipping up a quick, wholesome breakfast a snap.
If you are a lemon fan, these lemon sourdough pancakes will become a fast favorite. They are lightly flavored with lemon zest which gives it a fresh, delicious taste. They were an instant hit in my home and have been made over and over again by request.
Grinding grain in the Wondermill is so incredibly simple, and the results are consistent every time. I love how fine the flour is so that I don’t have to sift it. I was using my high powered blender to grind my grain and have found that using the Wondermill is much more efficient. I use Einkorn wheat berries but any variety of wheat berries can be used.
I have sourdough starter that is already made. I simply feed it each day with some Einkorn flour and water to keep in going. This way I have it ready whenever needed. For information on how to make your own sourdough starter click here.
The lemon sourdough pancake recipe is a variation of one that I use regularly. I call it The Most Versatile Pancake Recipe Ever! You can add any flavor or fruit to this batter like blueberries, pumpkin or even mulberries and it turns out amazing every time.
- 2 cups sourdough starter
- 1 egg
- ¼ melted butter or coconut oil
- 2 TBS maple syrup, honey, or coconut sugar
- Zest of one lemon
- 2-4 drops of pure lemon essential oil or lemon extract (optional)
- ½ tsp sea salt
- 1 tsp baking powder
- 1 tsp baking soda
- Place all ingredients into a blender and blend until combined.
- If batter is too thin, add a little extra flour to thicken.
- Heat griddle and cook pancakes until golden brown on each side.
- Serve with extra butter and maple syrup.
Be nourished. Be happy.
Enjoy!
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