There was one day last week (or maybe the week before) when I stole 15 minutes and started to soak some grains and make yogurt in preparation for the days coming ahead.
When it was all said and done, four different recipes were going at the same time. Since they need to sit unbothered for a day or so, I put them all on the same counter and pushed them to the back, declaring the area off-limits to little reaching hands and curious eyes.
I distinctly remember the first time I tried soaking something (the wrong way, might I add) and Mr. Crumbs asked me, “What are you growing?” He’s stopped asking so many questions about what I’m growing or sprouts or soaking nowadays, but I thought it would be fun to give the area its own little moniker. You know, ’cause I’m kinda nerdy like that.
Allow me to introduce, “Fermentation Station!”
You’ll see the cooling yogurt on the stove, kefir in the quart mason jar with coffee filter, the container with the green lid has wheat soaking for pancakes and my Kitchen Aid mixer bowl is holding soaking flour for yeasted buttermilk bread (both the pancakes and bread are Nourishing Traditions recipes, by the way).
The full Fermentation Station is set-up at least once a week, with a partial station going on ’round the clock. The bowl of wheat for pancakes could easily be porridge (which is what is soaking as I write this post) and my next attempt at bread will be a soaked version of Rosemary Olive Oil – the one that is ALWAYS requested by Mr. Crumbs.
The neat thing about soaking grains is that the longer they soak, the better. You can read more about soaking grains HERE. Knowing that the soaking time isn’t really an exact science offers a HUGE relief when you’ve got unexpected appointments (or laundry) that seem to take over the day. I think that batch of pancakes may have soaked for closer to 36 hours instead of the average 24.
I mentioned that these overnight soaked whole grain pancakes were from Nourishing Traditions, and I’m sharing that recipe with you today. So far it’s the most satisfying recipe I’ve made from the book. The kids and I each ate two and I wasn’t hungry for well past lunch. We served them with grass-fed butter and honey. You could use maple syrup instead or even homemade fruit butter.
In fact, it would be wise to make a double batch of these because not only will you enjoy them immensely for breakfast, but top with a thin layer of nut butter and sliced bananas and you’ve got a “lunch pizza,” just like this week’s real food menu suggests. Or freeze the extras so you have an easy breakfast later on.
Soaked Pancakes
adapted from Nourishing Traditions (dairy-free and vegan options below)
- Prep Time: 12 hours, 15 minutes
- Cook Time: 12 minutes
- Total Time: 12 hours 27 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
- 2 cups freshly ground spelt, kamut or whole wheat flour (I used pre-ground flour since I’m not quite ready to grind my own just yet)
- 2 cups yogurt, kefir or buttermilk**
- 2 eggs
- 1/2 tsp sea salt
- 2 tsp baking soda
- 2 Tbsp melted butter
Instructions
- Combine flour and yogurt/kefir/butter in a large bowl and cover. Leave in a warm place overnight, at least 12 hours, up to 24 (or 36 😉 ).
- Add remaining ingredients and combine well. (Note: you may lightly beat the eggs beforehand to help with the mixing, or you can just toss those in with un-melted butter like I did).
- If the batter is too thick, you may thin with water (I thought the batter to be fine).
- On a pre-heated griddle or oiled cast-iron skillet, pour 1/4 cup of batter and cook the pancakes until bubbles appear on cooked edges. Flip and continue to cook for another few minutes.
- These pancakes take longer to cook than traditional pancakes, maybe 5-7 minutes or so on the first side and an additional 4-5 on the second. Stay in the kitchen the first time you make them to get your bearings on the cooking time.
Notes
** Many individuals who are lactose intolerant are able to successfully digest homemade yogurt that has been cultured for 24 hours. Those with severe allergies to dairy products can substitute lemon juice or apple cider vinegar using 2 Tbsp of acid medium and scant 2 cups of water.
Nutrition
- Calories: 186
Keywords: Soaked Whole Grain Pancakes
Recipe Tips & Variations
- We made this recipe with homemade buttermilk, but it would be just as good with either yogurt or kefir (depending what you had in the fridge).
- You can add whatever fruit or vegetables you’d like to this recipe. Just add them when you add the eggs and butter after soaking.
- You may have to add water to the batter depending on what fruits or vegetables you add. I folded in chopped apple without the need of added liquid, but using pureed pumpkin would surely require a few tablespoons of water.
- Are you short on time? Try making this recipe in a sheet pan in the oven! Yes, it really works!
Dairy Free / Vegan Option: Substitute flaxseed & water for eggs, melted coconut oil for butter and use lemon juice or vinegar for soaking.
I mentioned this when sharing the breakfast porridge recipe, but using fresh fruit or vegetables will naturally sweeten the pancake instead of using costly honey or maple syrup. A mashed banana, diced strawberries and melted butter would be delicious all on their own. This is a great way to stretch the budget and like you’ll find in Grocery Budget Bootcamp.
Hello! Can I use buckwheat flour in this recipe? or almond meal? I have tons of it sitting in the pantry 😉
Neither buckwheat nor almond meal have gluten, and I haven’t tried this recipe with a gluten-free flour so I can’t say for sure. My friend Kelly is grain-free and has a few good ones: http://thenourishinghome.com/?s=pancake
Am interested in starting soaking grains and think the information you have is great. If I am swapping out soaked grains for unsoaked in recipes, ans am using the liquid called for to soak the day before, do I need to add any additional? Basically, will soaking change the amount of liquid my original recipes all for?
The short answer – maybe. It really depends on the recipes you’re using and your preference of texture in the end. If you’re going to be switching out soaked for unsoaked on non-yeast goods, it’s best to be familiar with the texture of the mixture and recognize when it’s “done” as opposed to wet vs. dry. Honestly, I’d skip the additional liquid at first, and only add it if the batter looks really dry. Remember that you can continue to add liquid too, but once it’s in, you can’t take it out!
Can I use regular milk with some vinegar? I don’t have kefir, buttermilk or yogurt to use. I always make my pancakes with regular milk and some vinegar to make short cut buttermilk but I just found out about soaking. Part of me worries about leaving milk out on the counter, even if it does have vinegar. Maybe it’s better to use water for the soaking and then add the milk just before cooking, when I am adding the other ingredients? Help would be appreciated!
Yes! You can definitely do milk + vinegar for the homemade buttermilk trick. Works perfectly!
Thanks! And that’s really safe to leave on the counter for 12 hours?
Yep!
I made them today and they were great. After soaking the batter was nice and frothy. I used half buckwheat flour and half whole wheat flour. My usual pancake recipe had sugar so I thought I would miss it but it’s fine bc it’s just means a little more maple syrup! The batter was thinner than what I am used to but they still worked. I also added about half a cup of applesauce and a half tsp of cinnamon which gives a real nice flavor. Thanks for the recipe!
★★★★★
You’re most welcome! I’m so glad they came out good!
Do not soak your flour in yogurt. I followed the recipe and tips exactly and it was a disgusting mess.
★
I’m sorry soaking in yogurt didn’t work out for you Adam. Was it too thick? Did you try thinning it out with anything?
Silly question. If I’m using organic sprouted spelt flour, I don’t need to go through the soaking process, right? Are the benefits the same?
Correct Jeannette – sprouted flour has already been soaked!
I used almond milk as my liquid + ACV, hope they turn out in the morning 🙂 I usually use 1 cup buttermilk and 1 cup kefir and my kids and husband go crazy. Fantastic recipe thank you for sharing
★★★★★
My kids and husband go crazy when I use kefir too!
Does this work with gluten free flour?
I haven’t tried Trista, but if you do, please let us know how it turns out!
Hi, it tasted good. I did not add eggs. The texture was stretchy and wasn’t soft as a pancake should be. I know soaking has changed the gluten structure. Can you please tell me how to make it less stretchy and more easily “tearable”? Thank you
★★★★
Hi Msk – Adding the eggs, as written in the recipe, will help with the texture. 😉
This looks SO GOOD! But do you think it’d work with buckwheat flour?
Sure! No reason why it wouldn’t!
Can you use store bought yogurt in this recipe instead of homemade?
Absolutely!
Hi! I’d appreciate some advice. I made these recently and had digestive problems for 48 hours after eating! I used 2 cups commercial whole wheat flour, 2 cups of water with 2 T apple cider vinegar and soaked for 24 hours in a covered glass bowl. Then I proceeded with the rest of the recipe but i didn’t add any extra water. What did I do wrong???
It doesn’t sound like you did anything wrong with the recipe, and there could be any numerous reasons why you had digestive problems, including all the other meals you ate. 🙂
Thanks for the recipe Tiffany, these turned out great (as always)!
★★★★★
I Made these and they did not turn out at all like yours. They didn’t get fluffy at all. I used yogurt for soaking the wheat. Also, the next day when I got them out of the fridge, the inside turned a dark brown/black. Are they still ok to eat?
★★★
I’ve been making these with homemade kefir for a while, and it’s delicious. This is my favorite go-to breakfast! I keep a secret stash of them in the freezer just for me 😉
I guess my fermentation is on top of the freezer, or a table in the storage room depending on what’s fermenting, as counter space is very limited. My question is and from previous comments I’m thinking that milk kefir would be ok to use also, or kefir cream as most of mine seem to be.
Yes, any cultured liquid can be substituted for soaking grains. The only difference will be the taste in the end, but even then it’s slight if you’re only using one tablespoon at a time.
Hi Tiffany,
I just made my first batch this morning (started it last night). They were yummy! Will try to soak longer for next weekend. We had raw butter milk on hand to use. Question – Could you use milk with a TBSP of Whey (from my yogurt making) as the acid? or should we use water instead of milk?
Thanks! Robin
Hi Robin! You can definitely use milk instead of the water for a richer, creamer pancake. As long as the 1 Tbsp (min) acid per 1 cup of liquid ratio stays, you’ll be good to go! (this includes variations of milk too, like almond milk and coconut milk.. 😉
In using apple cider vinegar as the acidic agent, I’m assuming it would be a mixture of ACV and water and not a straight 2 cups of ACV. Can you recommend the correct ratio?
Thanks!
Hi Janae! The ratio for any soaking medium is 1 Tbsp per 1 cup of water. I’ll go back and clarify in the recipe, just in case! 🙂
Hi there! We are vegan and are just getting into soaking our flours. You say “use flax and water” as an egg substitute, but–flax meal? How much, with how much water? applied to how much soaked flour?
THANK YOU!!!
Josie
Hi Josie! Flaxmeal is ground up flax seeds. You can use 1 Tbsp seeds/meal to 3 Tbsp water to replace for one egg. Toss it at the beginning when you soak the flour and you’ll be good! 🙂
Not quite sure what happened but they were pretty flat for me. Delicious and not a thin batter but did not puff up as most pancakes typically do.
★★★
Tracy, if it was over stirred or handled to roughly the air can get knocked out of them.
Lol, I have a little fermentation station too in the corner of my kitchen 😉
Have you tried making this with any gluten free flours by any chance?
Danielle,
Not yet, but almond flour or coconut flour should work just as well 🙂
This recipe makes me hungry! 🙂 Thanks for sharing it on Wellness Wednesdays!
This is such a great idea! My daughter gets me raw milk, and sometimes I let some sour just on purpose to use for soaking. Thanks for the recipe. Gonna make them this weekend!
You’re welcome Joyce! They really are delicious. I’ve been craving them myself lately. Best to soak some so I have no excuses tomorrow morning! 🙂 ~Tiffany