Easy Fresh Milled Sourdough Pancakes | Long Fermented

These easy long fermented fresh milled sourdough pancakes will fast become a family favorite! Fluffy and flavorful, this healthy breakfast is on repeat in our home!

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This recipe makes fluffy pancakes that are bursting with the flavor of fresh milled flour and tangy sourdough starter!

As most of you know, I use whole grains in all of my baking. I have slowly omitted all purpose flour or white flour from our kitchen.

Why I only use fresh milled flour

• Flavor – Whole grain flour adds tremendous flavor to your baked goods. Conventional flours are void of this depth of flavor.
• Nutritious – The wheat berry contains so many nutrients making the fresh flour a powerhouse in your baking!
• Filling – Baked goods made with fresh milled flour are much more satisfying than those made with store-bought flour.
• Fiber – Fresh milled flour contains a good amount of fiber which is great for digestive health.
• Cost Effective – For every 1/3 cup of wheat berries, you get 1/2 cup flour. Also, wheat berries can be stored for many years whereas store bought flour has an expiration date of about 6 months.

Milling your own flour is easy! You will just need a grain mill and some wheat berries.

I use the Nutrimill Grain Mill.

If you are brand new to sourdough and want to make your own starter, follow these easy directions!

If you are looking for a fresh milled flour pancake without sourdough, click here!

Ingredients needed to make these fluffy sourdough pancakes with fresh flour

• Fresh Milled Flour – I use either fresh milled soft white wheat flour or einkorn flour. Soft wheat makes for a fluffy pancake and has a wonderful flavor! For a gluten free option, try fresh milled buckwheat flour.
• Sourdough Starter – You can use either active starter or sourdough starter discard. You only need a small amount to feed the pancake mixture.
• Milk – I use whole milk. You can use a dairy free milk if you prefer.
• Egg
• Salt
• Baking Soda – Using leavening agents in combination with sourdough makes for a much lighter and fluffier pancake. You can omit the baking soda if you choose.
• Olive Oil
• Sugar or Honey – Sweeteners are optional.

For full ingredient amounts, see recipe card below

How to make these whole wheat pancakes made with sourdough

Mix the batter

The night before you want to make these pancakes, mix the flour, milk, and sourdough starter in a large bowl.

Fermentation

Cover with plastic wrap or a bowl cover and let ferment overnight at room temperature.

If you are uncomfortable leaving the mixture on the counter because of the milk, mix up earlier and let ferment in the fridge until needed.

Finish mixing the batter

The next day, preheat a cast-iron skillet over medium-low heat.

You could also use an electric griddle to cook the pancakes.

Add the remaining ingredients to the overnight mixture and mix well.

Place a bit of oil in the pan or on the griddle.

Make the pancakes

Scoop 1/4 cup of the batter to the hot griddle or cast iron skillet.

Cook 2-3 minutes on the first side and 1-2 minutes on the second side until golden brown.

Serving Suggestions

Serve with pure maple syrup and top with fresh fruit or fresh berries.

Add a tablespoon molasses and a teaspoon of ginger for a gingerbread version.

Storage

Store leftover pancakes in an airtight container in the fridge.

One of my favorite pancake recipes is this gluten free chickpea flour pancake!