Sprouted Wheat Pancakes

5 from 1 vote

These sprouted wheat pancakes are hearty, tender, and full of rich whole-grain flavor. Made with sprouted wheat flour, they cook up soft and fluffy with a satisfying texture that makes them perfect for breakfast.

Prep Time10

Cook Time5

Course: Breakfast, brunch

Cuisine: American

Keyword: cooking with sprouted wheat, sprouted wheat pancakes

Servings: pancakes

Author: Dahn Boquist

Ingredients

2 cups sprouted wheat flour (240 grams)
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk or kefir
2 large eggs
3 tablespoons olive oil or melted butter
2 tablespoons maple syrup
1 teaspoon vanilla extract

Instructions

In a large bowl, combine the sprouted wheat flour, baking powder, baking soda, and salt. Stir with a whisk to blend the ingredients well.
In a separate bowl, combine the buttermilk, eggs, butter (or oil), syrup, and vanilla.
Pour the dry ingredients into the bowl with the wet mixture and use a wide spatula to fold the mixture together. Don’t over-mix. Let the pancake batter sit for 5 to 10 minute to give time for the flour to fully hydrate.
Preheat a griddle to 325°F (or place a skillet over medium to medium-high heat)
Use a ¼ or ⅓ cup measuring cup to drop the batter on the hot griddle.
Cook until you see small bubbles start to form on the top of the pancake (about 2 minutes). Flip the pancakes over and cook for an additional 1-½ to 2 minutes.

Notes

The sprouting process changes the structure of the starches and proteins, making them more absorbent. Allowing the batter to sit for a few extra minutes before cooking helps ensure the flour is fully hydrated.

Measuring: Sprouted wheat flour can vary in density, so weighing the flour is more reliable than scooping with cups.

Don’t overmix: The batter can toughen if it’s mixed too much. Stir just until the dry ingredients are combined.

Watch the griddle heat: Sprouted wheat browns a little quicker than white flour, so keep the griddle at medium to avoid over-browning before the inside cooks through.

Freeze for later: These pancakes freeze well. Stack cooled pancakes with parchment between layers, then reheat in a toaster or oven.

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