Home / Community Recipes / Kernza® Sourdough Pancakes
Kernza® Sourdough Pancakes

Kernza® Sourdough Pancakes

Adapted from The Perfect Loaf

Serves 4


  • Pan or griddle
  • Medium bowl
  • Spatula
  • Sourdough discard


  • 2 large eggs
  • 245g (1 cup) whole milk
  • 61g (1/4 cup) Greek yogurt (optional)
  • 250g (1 1/2 cup, stirred down) sourdough starter
  • 4g (1 teaspoon) vanilla (optional)
  • 180g (1 1/2 cups) Kernza Flour
  • 6g (1 teaspoon) baking soda
  • 4g (1 teaspoon) baking powder
  • 5g (1 teaspoon) sea salt
  • 50g (1/4 cup) granulated sugar
  • 63g (1/4 cup or 1/2 stick) melted butter

This recipe is inspired by The Perfect Loaf - a blog focused on sourdough baking but 100% Kernza Flour is used. Like many folks during the pandemic I decided to explore the world of sourdough but found myself wondering what to do with the 'discarded' sourdough. Pancakes has been the best answer in our house! I love how versatile this recipe is. If you have fresh fruit or granola around you can toss those in to the batter. You can also adjust the moisture content to your preferences with the amount of milk/yogurt. I've made this with almond milk as well.

Note - there are so many resources online for starting/maintaining a sourdough starter: The Perfect Loaf Sourdough Starter Maintenance Routine is one of them.


  1. In a bowl, beat the eggs and then combine with the milk, yogurt (optional), vanilla (optional) and sourdough starter. Set aside.
  2. In a separate bowl, mix together the flour, baking soda, baking powder, salt, sugar.
  3. Add the dry ingredients to the wet ingredients and combine. Then stir in the melted butter. Add more milk to get the consistency you prefer.
  4. Let the mixture ferment a bit, 15-30 min, and you will probably see some happy bubbles forming.
  5. Preheat the griddle and let it get quite hot. Putting a few drips of water on the pan should cause quite the sizzle. Add a bit of grease (I like to use butter) and dollop the pancake batter on the griddle. Flip the pancakes when you see some interior bubbles forming.
  6. Serve as you like!


Apr 13, 2021 • Posted by Amy Kaspar

I tried their recipe for Easter this year and they were a big hit! Instead of pancakes we use the waffle iron and still turned out great! We substituted the yogurt with a dairy free yogurt as we had some dairy free family members at our dinner table, and it turned out lovely!

Jan 31, 2021 • Posted by Sophie

Made as directed w/o yogurt but w/ vanilla and a less starter than called for (closer to 100 g). I think the vanilla is a really nice complement to the flavor of the kernza flour. I used less starter than called for because I don’t typically keep a large amount. I think the amount I used was quite nice. It didn’t have a sourdough pancake flavor which I think might have overpowered the kernza. They had the texture of buckwheat but a nutty, sweetish flavor. I’ll definitely make again!

Leave a comment