Imagine waking up to the most incredible, fluffy, and nutritious pancakes that come together in just minutes with minimal cleanup. These Whole Wheat Sourdough Blender Pancakes are about to become your new breakfast obsession - a perfect blend of tangy sourdough, wholesome whole wheat, and pure morning magic that will have your family begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 1 cup sourdough starter
- 1 cup milk
- 2 tablespoons honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 2 tablespoons melted butter
Instructions
- Gather all ingredients and ensure they are at room temperature, which helps create a smoother batter and more consistent pancakes.
- Place the sourdough starter, milk, honey, egg, and melted butter into a blender. Blend on medium speed for 30-45 seconds until all ingredients are thoroughly combined and smooth.
- Add whole wheat flour, baking powder, baking soda, and salt to the blender. Pulse 3-4 times until dry ingredients are just incorporated. Be careful not to overmix, as this can make pancakes tough.
- Let the batter rest for 5-10 minutes. This allows the flour to hydrate and helps develop a lighter texture.
- Heat a non-stick griddle or large skillet over medium heat (around 350°F). Lightly grease the surface with butter or oil.
- Test the pan's temperature by sprinkling a few water droplets - they should sizzle and dance when the pan is ready.
- Pour approximately 1/4 cup of batter for each pancake, leaving space between them for easy flipping.
- Cook until small bubbles form on the surface and edges look slightly dry, about 2-3 minutes.
- Flip pancakes and cook the other side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate and cover with a clean kitchen towel to keep them warm.
- Serve immediately with your favorite toppings like maple syrup, fresh berries, or whipped cream.
Tips
- • Room temperature ingredients are your secret weapon - they blend more smoothly and create a more consistent batter. • Don't overmix! Pulse the dry ingredients just until combined to keep your pancakes tender and light. • Let the batter rest for 5-10 minutes to allow the flour to hydrate, which creates a more delicate texture. • Use a medium heat setting (around 350°F) to ensure even cooking without burning. • Test your pan's temperature with water droplets - they should sizzle and dance when it's perfectly hot. • Use a 1/4 cup measure for consistent pancake sizes. • Keep cooked pancakes warm by covering them with a clean kitchen towel while finishing the batch. • For extra flavor, try adding a sprinkle of cinnamon or vanilla extract to the batter. • Leftovers can be frozen between parchment paper for quick weekday breakfasts.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 65mg
