# Sourdough pancakes

**URL:** <https://boards.straightdope.com/t/sourdough-pancakes/541489>\
**Category:** Cafe Society\
**Created:** [June 1, 2010, 1:11pm UTC](https://boards.straightdope.com/t/sourdough-pancakes/541489 "2010-06-01T13:11:42Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\
**Post date:** [June 1, 2010, 1:11pm UTC](https://boards.straightdope.com/t/sourdough-pancakes/541489/1 "2010-06-01T13:11:42Z")

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I’ve finally re-started my sourdough starter, and I’m wondering if anyone has tried substituting rye flour for part of the regular when mixing the batter for pancakes (or waffles). I like the taste of rye, and it has a lower glycymic index than white.  
I won’t be using caraway seeds, although that sounds pretty good. 😉  
Peace,  
mangeorge

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**Author:** ![Markxxx](https://avatars.discourse-cdn.com/v4/letter/m/5daacb/32.png) [@Markxxx](https://boards.straightdope.com/u/Markxxx)\
**Post date:** [June 1, 2010, 1:27pm UTC](https://boards.straightdope.com/t/sourdough-pancakes/541489/2 "2010-06-01T13:27:04Z")

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I’ve never tried it but it does sound good. Go on try it and let’s us know 🙂

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**Author:** ![redtail23](https://avatars.discourse-cdn.com/v4/letter/r/3e96dc/32.png) [@redtail23](https://boards.straightdope.com/u/redtail23)\
**Post date:** [June 1, 2010, 2:01pm UTC](https://boards.straightdope.com/t/sourdough-pancakes/541489/3 "2010-06-01T14:01:09Z")

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I’m not a rye fan, but I did used to know someone who made buckwheat pancakes. IIRC, buckwheat’s heavier than white flour, so he used a ton of yeast. They were yummy!