Simple Soaked Pancakes
ByI’ve really been enjoying experimenting with my new sourdough starter…and the older my starter gets, the better it does! Mmm!
But I keep falling back on my old stand by pancakes. They are SO good and SO good for you and SO easy.
I make them by soaking my flour in buttermilk overnight which breaks down the phytates and makes them more digestible, thus creating sourdough pancakes. Here’s the recipe:
Simple Soaked Pancakes
1 cup whole wheat flour (or whatever grain you want)
1 cup cultured buttermilk
1 egg
3 T. melted butter (or oil)
1 t. baking powder
1/2 t. sea salt
Stir the flour and buttermilk together in a glass bowl. Cover with a cloth and leave on the counter overnight. In the morning, stir in the egg, melted butter, baking powder and salt. Whisk together, adding extra milk or buttermilk for the desired batter thickness you prefer.
Cook pancakes on a well buttered, hot skillet or griddle, flipping once bubbles begin to form. Serve with real maple syrup, applesauce, jelly, or any of your favorite pancake toppings!
I triple this recipe for our family of six. These pancakes also freeze well. Frozen pancakes reheat great in the toaster!
And…add blueberries or chocolate chips for a yummy variety!
My kids devour these pancakes…and they are hearty enough to keep them full all morning long.
Move over IHOP!!
Thanks for the recipe!! I’ve been trying to find info for a whole wheat sourdough starter, with no luck. Would you happen to have a link with directions?
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Love the recipe…. BUT… the name is a little misleading, IMHO. I was expecting to use some of my sourdough starter if you’re calling it sourdough pancakes. Not trying to upset you… but maybe call them soaked batter or something like that. Nourishing Traditions has a similar recipe as does the Urban Homemaker…fwiw…
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Would I be able to use soured milk instead of buttermilk for this recipe? It looks delicious! Thank you.
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If we use store bought buttermilk, can we still leave on out on counter all night or do we need to let it soak in fridge? or Does it even matter?
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These look good! I am linking to them in a post tonight, trying to give my readers all the help they can get for a hot breakfast.
Toni
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Those look GOOD! I’m wondering the same thing as Cassandra… if you can just use store bought buttermilk.
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Yes, you can use store bought cultured buttermilk. You can use sour milk also, as Sarena asked, and you would still get yummy pancakes…and the phytates in the grain would still be broken down as long as you used lemon juice to sour your milk.
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I’m new to the whole foods and was wondering does the flour have to be a certain kind to work? I have whole wheat flour but don’t know if it requires a certain kid to work. Thanks for your help. I’m just loving your blog.
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Those sound so good. And how neat that you could make them and freeze them.
Roberta Anne
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Yum! I am going to make these for tomorrow!
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These look yummy! I have some flour and buttermilk soaking on my counter right now! I’ve never tried anything with soaked grains before so I’m a little antsy about it. LOL It seems like it would go bad overnight to me or something. I’m looking forward to trying them tomorrow morning.
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Ok I’m now a believer. The pancakes are WONDERFUL! All my boys loved them.
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I second Michelle’s comment! I am a believer now, too!! Even my husband loved them! This is defiantely something I will do again. My first time soaking flour was a success! Thank you!
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Yum! WE love sourdough pancakes although I haven’t made any in a while. I’ve been making hot breakfasts all this month, so I’ll have to give this a try.
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These look so easy!!!
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My flour is soaking! I’ve been meaning to make these since you posted them then at my grocery store today they had some buttermilk that was about to expire and was marked 10 cents! That was all the convincing I needed to try out your recipe! Can’t wait to taste them.
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Thanks so much! I make much smaller batches, but I find it is a great way to use some of the sourdough starter I would normally throw away. I use whatever flour or flour mixture I have on hand. Today was spelt – they are GOOD
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These were so tasty, but I soaked them in the fridge because I don’t think I can use my buttermilk. I get it from my raw milk dairy, but they make sweet cream (not cultured) butter. Can I still use it for soaking? If not, can I get a starter culture and culture my buttermilk instead of using the culture in whole milk? Or is there something else I can do to break down the phytates? I like buying the buttermilk for cooking because it’s cheaper than raw milk, but I’m trying to switch to soaking methods and don’t know how to make it work. Any advice would be much appreciated.
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Laura Reply:
October 15th, 2009 at 6:54 pm
If the buttermilk is not cultured, you can still use it to soak your pancakes and the recipe will work, but it will not break down the phytates. You can add a little lemon juice instead if you like.
I explain how I make buttermilk here:
http://heavenlyhomemakers.com/making-cultured-buttermilk-kefir-and-sour-cream
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We have a dairy allergy in the family and I was wondering if you can soak with just water and lemon juice or soy milk and lemon juice? How much lemon juice is needed?
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Laura Reply:
November 18th, 2009 at 2:22 pm
Yes, you can use water and lemon juice. Just a 1/2 tablespoon of lemon juice should be fine!
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What is the difference between cultured buttermilk and regular buttermilk? Would it work if I used milk and organic yogurt? There is no where to buy raw milk out here, because of strict laws, it’s actually illegal for the farmer to sell milk straight to consumers.
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Laura Reply:
November 18th, 2009 at 2:23 pm
Usually, buttermilk is cultured. I don’t think that dried buttermilk mixed with water is though. Yes, you can use milk and organic yogurt.
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We have made these a couple of times now. We like them thinner and with blueberries.
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I just made this recipe x6! Half are in the freezer between waxed paper, the rest are in the fridge for breakfasts for this week. My siblings were snacking on them while I was making them. They are yummy:-) Thanks for another delicious and HEALTHY recipe!
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Jami Reply:
March 4th, 2010 at 6:47 pm
Did you soak yours overnight? Were yours doughy? I don’t know if
I did something wrong. I have a whole wheat recipe that I already
make that we love but I wanted to try Laura’s. Cause everything so
far has been fab!!! So that is why I wondered if I did something wrong.
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Laura Reply:
March 4th, 2010 at 8:58 pm
You’re not the only one who has had trouble. So sorry. I’m not sure why mine turn out and others have had issues. Maybe come to my house to eat some of ours? And then we can sit and chat too?
_
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Jami Reply:
March 5th, 2010 at 7:52 am
I would love that! Hee Hee! Maybe yours turn out because you
are Laura!
Help! I made these on our pancake morning!!! Kids love pancake day but didn’t like these. The flavor was great but I must have done something wrong??? They didnt cook in the middle. Outside looked beautiful golden brown and when you cut into them they were doughy. So I I tried less heat and longer cooking. Never cooked up. What on earth did I do. They weren’t fluffy. Just heavy and doughy. I was really bumbed……made extra to freeze but ended up dumping them. Did just like the recipe said. Any ideas??? or maybe that is how this pancake is??? I have made lots of your recipes Laura! Love them but I failed on this one!
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Laura Reply:
March 4th, 2010 at 8:59 pm
You aren’t the only one.
All I can suggest is maybe adding some milk to the batter to thin it out some, then maybe they would cook through and through. Maybe I should work on a tutorial?
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Laura Reply:
March 4th, 2010 at 9:02 pm
Oh, sorry. I didn’t realize you were the one who commented above, so I wanted to be sure “both commenters” got their questions answered. “Both commenters” were you. Duh. I need to go to bed and leave the other questions for a time my brain is working.
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Jami Reply:
March 5th, 2010 at 7:53 am
Hope that you rested well! Thank you for commenting at all!
You have a lot of people who love and comment and ask questions!
It is very nice of you to take the time to do it! Thanks!
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I did not soak mine over night. But I would suggest if the batter seems doughy then just had more milk until it is a good consistancy. I used part buttermilk and part regular milk.
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