Easy Sourdough Pancakes Made with Fresh Milled Flour
Sourdough pancakes are my go-to when we have a little time in the morning to enjoy breakfast together. I also love to make a big batch and keep them in the fridge for the kids to grab all week long.
This sourdough pancake recipe will give you incredibly fluffy, nutrient-rich pancakes. You’ll love that subtle sourdough tang and knowing you’re getting your vitamins.
Let me show you how to create some simple breakfast magic!
Benefits of Using Sourdough Discard in Pancakes
I tend to add sourdough discard to many of my fresh milled recipes. It adds a vitamin and mineral boost, makes for easier digestion, and creates more depth and flavor development. I never need to throw out my discard!
Why Use Fresh Milled Flour in Pancakes
Freshly milled flours retain all of the nutrients that processed flours often have removed or destroyed during commercial milling. “In fact, of the 44 known essential nutrients needed by our bodies and naturally obtained from foods, only 4 are missing from wheat– vitamin A, B12, and C, and the mineral iodine.” – Sue Becker (Source)
These sourdough pancakes will fill you up. With fresh milled flour there is no need to eat 5-6 pancakes as 1-2 will be plenty! They are still fluffy but have that “stick to your ribs” heft due to the high fiber content. You may also find your pancakes have a richer, nuttier flavor.
Tools to Make Fresh Milled Sourdough Pancakes
- Grain Mill
- Mixing Bowl
- Danish Whisk
- Spatula
- Measuring Cups
- Griddle
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Ingredients You’ll Need for Sourdough Pancakes
- 1.5 Cups (300g) Soft White Wheat Berries
- 2.5 Cups (400g) Milk
- 1/3 Cup (100g) Sourdough Discard
- 1 Tbsp Sugar
- 1 tsp Cinnamon
- 1 Egg
- 1/2 tsp Salt
- 1 tsp Vanilla
- 2 Tbsp Unsalted Butter, melted
- 1 Tbsp Baking Powder
Instructions
- Add sugar and sourdough to a mixing bowl
- Whisk in milk
- Grind wheat into mixing bowl
- Mix well and then let rest and ferment 30-60 minutes (or overnight in fridge*)
- Add in remaining ingredients, mixing just until combined
- Preheat griddle or stove to medium heat and grease if needed
- Using 1/4 cup, scoop pancake batter onto griddle
- Cook 1-3 minutes, or until bubbles are popping on the top of pancake and edges are starting to cook
- Flip and cook another 1-3 minutes
Notes:
- You can substitute coconut oil for butter and almond/soy milk for milk to make this recipe dairy free
- I like to combine the flour, milk, discard and sugar and let mixture ferment and autolyse for 30-60 minutes before adding other ingredients, but it is not required
*Overnight Fermentation Method
You can mix together the flour, milk, discard and sugar and let ferment overnight covered in the fridge. You will just add the remaining ingredients in the morning when ready to cook your pancakes.
Step-by-Step Recipe for Sourdough Pancakes
Add sugar and sourdough to a mixing bowl.
Whisk in milk.
Grind wheat into mixing bowl. Mix well and then let rest and ferment 30-60 minutes (or overnight in fridge).
Add in remaining ingredients, mixing just until combined.
Preheat griddle or stove to medium heat and grease if needed. Using 1/4 cup, scoop pancake batter onto griddle.
Cook 1-3 minutes, or until bubbles are popping on the top of pancake and edges are starting to cook.
Flip and cook another 1-3 minutes.
Variations and Toppings for Sourdough Pancakes
We LOVE a good plain pancakes with maple syrup, but sometimes we get a hankering for something more fun or festive. We like to incorporate/use:
Mix-Ins:
- Mini Chocolate Chips
- Blueberries
- Sprinkles
Toppings:
- Peanut Butter
- Bananas
- Berries
- Hazelnut Spread
- Honey
- Jam/Jelly
- Apple Butter
- Whipped Cream
- Chopped Nuts
Try out these easy sourdough pancakes made with fresh milled flour for your next wholesome breakfast. Your kitchen is about to smell amazing, and your family’s pancake expectations will never be the same!
Try some of our other fresh milled flour recipes:
Easy Sourdough Pancakes Made with Fresh Milled Flour
Learn how to make a fluffy sourdough pancakes with fresh milled flour. Step-by-step guide and a foolproof recipe for the perfect breakfast.
Ingredients
- 1.5 Cups (300g) Soft White Wheat Berries
- 2.5 Cups (400g) Milk
- 1/3 Cup (100g) Sourdough Discard
- 1 Tbsp Sugar
- 1 tsp Cinnamon
- 1 Egg
- 1/2 tsp Salt
- 1 tsp Vanilla
- 2 Tbsp Unsalted Butter, melted
- 1 Tbsp Baking Powder
Instructions
- Add sugar and sourdough to a mixing bowl
- Whisk is milk
- Grind wheat into mixing bowl
- Mix well and then let rest and ferment 30-60 minutes (or overnight in fridge*)
- Add in remaining ingredients, mixing just until combined
- Preheat griddle or stove to medium heat and grease if needed
- Using 1/4 cup, scoop pancake batter onto griddle
- Cook 1-3 minutes, or until bubbles are popping on the top of pancake and edges are starting to cook
- Flip and cook another 1-3 minutes
Notes
- You can sub coconut oil for butter and almond/soy milk for milk to make this recipe dairy free
- I like to combine the flour, milk, discard and sugar and let mixture ferment and autolyse for 30-60 minutes before adding other ingredients, but it is not required
Nutrition Information
Yield 7 Serving Size 2 PancakesAmount Per Serving Calories 82Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 35mgSodium 386mgCarbohydrates 9gFiber 1gSugar 2gProtein 2g
*This has not been evaluated by the FDA
FAQS
We recommend using soft white, kamut or spelt in your pancakes.
Yes! We like to make a large batch of pancakes and freeze them for the week. They will be good for 2-3 months in the freezer. Just pull a couple out and heat in the microwave when ready to eat.
It is a good idea to let fresh milled flour rest so it can hydrate properly.
Yes! Just use a dairy free milk and coconut oil.
You addressed a lot of questions that I would have had when making this recipe. We are trying to do some cleaner eating and you talking about the healthy options was very helpful.
Yum! These look delicious…I can’t wait to try!
These sour dough pancakes look delicious! I am totally wanting to start milling my own flour & this is a great starting recipe!🤩
Yay! I’ve been looking for a recipe like this. Thanks so much!