These classic fresh-milled sourdough pancakes are everything you want in a homemade breakfast (or dessert. Or a snack). They're amazingly flavorful and have just the right hint of sourdough, all while providing us with the nutritional benefits of freshly milled flour. Whether you use active starter or discard, this easy recipe comes together in about 30 minutes and is perfect with butter, maple syrup, and your favorite fresh fruit.
If you have a grain mill, you absolutely need to start making these. Freshly milled flour really shines in all patter-based things in my opinion!
If you want a fun variation of fresh milled pancakes made with exactly the same batter, give my fresh-milled sourdough jar ring pancakes a try! Or you can go with the easiest version, the fresh milled shredded pancake.
Summarize & Adapt This Recipe On:
Quick Look
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 10 pancakes
- Difficulty: Easy
- Baking Method: Griddle or skillet
- Best For: Breakfast, brunch, and weekend mornings
Jump to:
- Summarize & Adapt This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Sourdough Pancakes
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Sourdough Pancakes
- Other Fresh Milled Breakfast Recipes
- Fresh-Milled Sourdough Pancakes
- Need Help Tweaking This Recipe?
- Other Fresh-Milled Sourdough Recipes You'll Love
Important Ingredients
- Fresh-milled flour gives these pancakes a rich flavor and alll the nutrition!
- Sourdough starter you can use either active sourdough starter or discard. Both add wonderful flavor and are a great way to use up extra starter.
- Baking powder helps the pancakes rise so they're light and fluffy. If you're making the overnight version, you'll add it just before cooking.
- Milk keeps the batter smooth and gives the pancakes a tender texture.
- Maple syrup (or honey) adds just a touch of sweetness without making the pancakes overly sweet.
See recipe card for quantities.
Substitutions & Variations
- Use honey instead of maple syrup.
- Replace the butter with a neutral oil if you prefer.
- Add fresh blueberries, chocolate chips, or sliced bananas to the batter.
- Sprinkle cinnamon into the dry ingredients for extra flavor.
- Skip the baking powder and follow the overnight fermentation option for a deeper sourdough taste.
How to Make Sourdough Pancakes
Step 1: Add the fresh-milled flour, baking powder, and salt to a large mixing bowl and whisk until evenly combined.
Add the sourdough starter, milk, egg, melted butter, and maple syrup, and mix everything together well (you can use a hand mixer if you want).
The batter should be thick but pourable, and a few small lumps are perfectly normal (Image 1) and will cook normally.
Step 2: Set a nonstick skillet, cast iron pan, or griddle over medium heat. Once it's hot, lightly grease the surface with butter or oil.
Scoop about ¼ cup of batter onto the hot skillet for each pancake, leaving enough room for them to spread (Image 2).
Cook until the tops begin to bubble and the edges look dry, about 2–3 minutes. Flip carefully and cook for another 1–2 minutes, or until both sides are golden brown and the centers are cooked through.
Continue with the remaining batter, greasing the pan again as needed between batches.
Step 3: Serve the pancakes warm with butter, maple syrup, fresh fruit, or any of your favorite pancake toppings (Image 3)!
For an overnight version, leave the baking powder out when mixing the batter. Cover the bowl and let it rest at room temperature for 6–10 hours, depending on how warm your kitchen is. You can also put the batter into the fridge if that makes you more comfortable.
Hint: let the batter rest for 5 to 10 minutes before cooking. Freshly milled flour continues to absorb liquid as it sits, which helps create thicker, fluffier pancakes. If the batter becomes too thick, simply stir in a splash of milk before cooking.
Baking Schedule
Same-Day Pancakes
- Mix the batter: 10 minutes
- Let the batter rest: 5 to 10 minutes (optional)
- Cook: 15 to 20 minutes
- Serve warm.
Overnight Option
- Evening: Mix the batter without the baking powder and let it ferment for 6 to 10 hours.
- Morning: Stir in the baking powder and add a splash of milk if needed.
- Cook on a hot griddle until golden brown.
💭Crucial Success Tips
Cook over medium heat, not high. Freshly milled flour browns more quickly than white flour, so moderate heat gives the centers time to cook before the outsides become too dark.
Also, avoid overmixing the batter. A few small lumps are perfectly normal and will disappear as the pancakes cook.
Recipe FAQs
Yes! Both active starter and discard work well. Since the baking powder provides most of the rise, you'll get fluffy pancakes either way.
Yes. For more sourdough flavor, mix the batter without the baking powder and let it ferment overnight. Stir in the baking powder just before cooking.
Soft white wheat is my favorite because it produces really light pancakes. Hard white wheat also works, but it absorbs more liquid, so you may need a little extra milk (or a little less flour!)
How To Store Sourdough Pancakes
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
To freeze, place cooled pancakes in a freezer-safe bag or container with parchment paper between each pancake. Freeze for up to 3 months.
Reheat in a toaster, microwave, skillet, or oven until warmed through.
Other Fresh Milled Breakfast Recipes
- Fresh-Milled Sourdough Pancakes
- Fresh-Milled Sourdough Mini Pancakes (Jar Ring Pancakes)
- Fresh Milled Blueberry Banana Muffins
- Fresh Milled Sourdough Pizza Toast
If you tried these fresh-milled sourdough 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 Pancakes
Ingredients
- 180 g 1½ cups fresh-milled soft white wheat flour
- 150 g active sourdough starter or sourdough discard
- 10 g baking powder
- 5 g salt
- 250 g milk whole
- 1 egg large
- 30 g butter melted, or neutral oil
- 15 g maple syrup or honey
- 150 g blueberries fresh or frozen
Instructions
- Add the fresh-milled flour, baking powder, and salt to a large mixing bowl and whisk until evenly combined. Add the sourdough starter, milk, egg, melted butter, and maple syrup, and mix everything together well (you can use a hand mixer if you want). The batter should be thick but pourable, and a few small lumps are perfectly normal and will cook normally.
- Set a nonstick skillet, cast iron pan, or griddle over medium heat. Once it's hot, lightly grease the surface with butter or oil. Scoop about ¼ cup of batter onto the hot skillet for each pancake, leaving enough room for them to spread. Cook until the tops begin to bubble and the edges look dry, about 2–3 minutes. Flip carefully and cook for another 1–2 minutes, or until both sides are golden brown and the centers are cooked through. Continue with the remaining batter, greasing the pan again as needed between batches.
- Serve the pancakes warm with butter, maple syrup, fresh fruit, or any of your favorite pancake toppings!
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