These fresh-milled sourdough mini pancakes are soft, fluffy, and full of wholesome flavor (and nutrition!). Made with freshly milled soft white wheat and sourdough starter or discard, they're an easy way to turn everyday ingredients into a delicious breakfast. And they're just unique enough to be extra enjoyable to the younger ones, and so easy to make in jar rings you probably already have at home!
They're perfect for slow weekend mornings, holiday breakfasts, or anytime you have some extra time to pay around and some extra sourdough starter to use up.
These fresh-milled sourdough mini pancakes are made just like regular pancakes, but they're cooked inside greased mason jar rings on a griddle or skillet. The rings keep the batter contained as it cooks, creating perfectly round, thick pancakes that are fluffy on the inside with crispy golden edges.
(I have the "regular" fresh milled pancake recipe here!)
If you want another unique way of eating pancakes, I also have a fresh milled shredded pancake recipe on the site!
Summarize & Adapt This Recipe On:
Quick Look
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 9 pancakes
- Difficulty: Easy
- Baking Method: Griddle or skillet
- Best For: Breakfast, brunch, or weekend mornings
Jump to:
- Summarize & Adapt This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Sourdough Griddle Pancakes
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Sourdough Jar Ring Pancakes
- Other Fresh Milled Dessert Recipes
- Fresh-Milled Sourdough Mini Pancakes (Jar Ring Pancakes)
- Need Help Tweaking This Recipe?
- Other Fresh-Milled Sourdough Recipes You'll Love
Important Ingredients
- Fresh-milled soft white wheat flour gives these pancakes their soft, tender texture while adding all the goodness of freshly milled whole grains.
- Sourdough starter or discard adds a nice flavor but doesn't make them sour. Active starter and unfed discard both work well, so use whichever you have on hand.
- Baking powder helps the pancakes rise, making them light and fluffy even with whole grain flour.
- Whole milk adds moisture for a smooth, pourable batter.
- Maple syrup or honey lightly sweetens the batter without overpowering the fresh wheat flavor.
See recipe card for quantities.
Substitutions & Variations
- Use hard white wheat flour instead of soft white wheat, but reduce the flour slightly as listed in the recipe!
- Add fresh or frozen blueberries for extra flavor.
- Replace maple syrup with honey.
- Use melted butter or a neutral oil in the batter.
- Skip the baking powder and use the optional overnight fermentation for a deeper sourdough flavor.
How to Make Sourdough Griddle Pancakes
Step 1: In a medium bowl, whisk together the fresh-milled flour, baking powder, and salt. Then add the milk, sourdough starter, egg, melted butter, and maple syrup.
A few small lumps are perfectly fine, they'll cook out.
If you're adding blueberries, fold them in at the end and be gentle (Image 1). Frozen berries work too, but don't overmix or they'll turn the batter purple.
Step 2: Grease the inside of wide-mouth mason jar rings (or regular-mouth if you prefer smaller pancakes).
Heat a large skillet or griddle over medium heat. Once hot, add a little butter and place the rings onto the pan.
Fill each ring about two-thirds full with batter (I like to do this with an ice cream scoop!) (Image 2).
Step 3: Cook for 3–4 minutes, or until the edges look set and the bottoms are nicely golden.
Flip the pancakes. Cook another 2–3 minutes until cooked through, and remove the lid rings (Image 3).
Step 4: Serve warm with butter, maple syrup (Image 4), or turn them into breakfast sandwiches with eggs, cheese, and sausage.
Long-Fermented Option: Just skip the baking powder when making the batter. Cover and let the batter ferment at room temperature for 6–10 hours (depending on the temperature of your kitchen, I usually do this overnight). When you're ready to cook, stir in the baking powder and fold in the blueberries, if using. If the batter has thickened during fermentation, add a splash of milk until it reaches a thick but pourable consistency, then cook as directed.
Hint: let the batter rest for 5 to 10 minutes before cooking. Freshly milled flour continues to absorb moisture as it sits, giving you thicker, fluffier pancakes that hold together better. If the batter becomes too thick after resting, simply stir in a splash of milk until it reaches a thick but pourable consistency.
Baking Schedule
Quick Mix Method
- Mix the batter: 10 minutes
- Let the batter rest: 5 to 10 minutes (optional, but recommended)
- Cook the pancakes: 15 to 20 minutes
- Serve warm with your favorite toppings.
Overnight Fermentation
- Evening: Mix the batter without the baking powder and let it ferment at room temperature for 6 to 10 hours.
- Morning: Stir in the baking powder and add a splash of milk if needed.
- Cook the pancakes: 15 to 20 minutes.
- Enjoy a flavorful breakfast with very little morning prep.
💭Crucial Success Tips
Don't rush the flip. Wait until the edges look dry, bubbles have formed on the surface, and the bottoms are golden brown before turning the pancakes. Flipping too early is the easiest way to end up with pancakes that fall apart.
Keep your griddle over medium heat. Fresh-milled flour browns a little faster than white flour, so cooking over high heat can leave the outside too dark before the center is fully cooked.
Recipe FAQs
Yes! Both active starter and discard work well in this recipe. Since the baking powder provides most of the lift, either one will give you soft, fluffy pancakes.
No. The jar rings simply create thick, evenly shaped mini pancakes. If you don't have them, you can cook the batter like traditional pancakes right on the griddle.
Yes. Hard white wheat works well, but it absorbs more liquid than soft white wheat. Use the adjusted amount of flour listed in the recipe and add a splash of milk if the batter seems too thick.
How To Store Sourdough Jar Ring Pancakes
Let the pancakes cool completely before storing.
Keep them in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze them in a freezer-safe bag or container for up to 3 months. Place a piece of parchment paper between each pancake so they're easy to separate. Reheat in the toaster, microwave, or a warm skillet until heated through.
Other Fresh Milled Dessert Recipes
- Fresh-Milled Sourdough Pancakes
- Fresh-Milled Sourdough Mini Pancakes (Jar Ring Pancakes)
- Fresh-Milled Cherry Strudel
- The Best Fresh Milled Chocolate Chip Cookies (Soft and Chewy)
If you tried these fresh-milled sourdough mini jar lid pancakes or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Fresh-Milled Sourdough Mini Pancakes (Jar Ring Pancakes)
Ingredients
- 180 g fresh-milled soft white wheat flour For hard white wheat, use 165 g (about 1⅓ cups) flour instead. Fresh-Milled Flour Note: Soft white wheat gives these pancakes the lightest, fluffiest texture. If you're milling hard white wheat instead, reduce the flour to 165 g, since it absorbs more liquid.
- 150 g active sourdough starter or sourdough discard
- 10 g baking powder 2 tsp
- 5 g salt 1 tsp
- 250 g milk whole
- 1 egg large
- 30 g melted butter melted, or neutral oil
- 15 g maple syrup or honey
- 150 g blueberries Optional, frozen
- Butter or oil for cooking and greasing the lid rings
- Honey or maple syrup for drizzling
Instructions
- In a medium bowl, whisk together the fresh-milled flour, baking powder, and salt. Then add the milk, sourdough starter, egg, melted butter, and maple syrup.A few small lumps are perfectly fine, they'll cook out. If you're adding blueberries, fold them in at the end and be gentle. Frozen berries work too, but don't overmix or they'll turn the batter purple.
- Grease the inside of wide-mouth mason jar rings (or regular-mouth if you prefer smaller pancakes). Heat a large skillet or griddle over medium heat. Once hot, add a little butter and place the rings onto the pan. Fill each ring about two-thirds full with batter (I like to do this with an ice cream scoop!)
- Cook for 3–4 minutes, or until the edges look set and the bottoms are nicely golden. Flip the pancakes. Cook another 2–3 minutes until cooked through, and remove the lid rings.
- Serve warm with butter, maple syrup, or turn them into breakfast sandwiches with eggs, cheese, and sausage. Long-Fermented Option: Just skip the baking powder when making the batter. Cover and let the batter ferment at room temperature for 6–10 hours (depending on the temperature of your kitchen, I usually do this overnight). When you're ready to cook, stir in the baking powder and fold in the blueberries, if using. If the batter has thickened during fermentation, add a splash of milk until it reaches a thick but pourable consistency, then cook as directed.
Notes
- Soft white wheat produces the fluffiest pancakes and is my first choice for this recipe.
- If using hard white wheat, reduce the flour to 165 g. If the batter still feels thick after sitting for a few minutes, stir in 1–2 tablespoons of buttermilk.
- Fresh-milled flour continues to hydrate as it rests. If the batter thickens while you're cooking, simply stir in a splash of milk.
- Frozen blueberries can bleed into the batter, so fold them in gently right before cooking.
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