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5 from 1 vote
Whole Wheat Raspberry Kefir Sourdough Pancakes
Prep Time
13 hrs
Cook Time
30 mins
Total Time
13 hrs 30 mins
The absolute best sourdough pancakes made with whole wheat flour, kefir, and raspberries, topped with more fresh berries, butter, and real maple syrup. *prep time includes letting the sponge rest overnight
Course: Breakfast
Servings: 4 -6
Author: Emily
  • For the Sponge: 2 cups whole wheat flour 2 cups plain kefir (or buttermilk), 2 tbsp sugar, 1 cup of fed sourdough starter.
  • 2 eggs
  • 1/4 cup butter melted
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 cup - 1 cup fresh raspberries
  • Optional toppings: butter berries, real maple syrup
  • Additional butter for cooking the pancakes.
  1. To make the sponge, mix whole wheat flour, kefir, sugar, and sourdough starter together in a large glass bowl. Let sponge sit overnight, at least 12 hr at room temperature.
  2. To make the pancake batter, add eggs, melted butter, salt, and baking soda to sponge.
  3. Fold in fresh raspberries.
  4. Heat skillet over medium heat. Melt about 1/4 tsp butter in skillet. When butter is melted, add pancake batter, 1/4 cup to 1/2 cup at a time.
  5. Flip pancake when batter started to bubble.
  6. Top pancakes with butter, berries, and fresh maple syrup.