Easy Fresh Milled Sourdough Pancakes | Long Fermented

Overhead photo of fresh milled sourdough pancakes on a white plate with a pat of butter on top and maple syrup. A small butter dish is in the background, it is blue.

5 from 2 votes

Easy Fresh Milled Sourdough Pancakes | Long Fermented

Fluffy and flavorful, these fresh milled sourdough pancakes are super nutritious and make the perfect breakfast for your family! Serve with real maple syrup and watch them disappear!

Course Breakfast

Cuisine American

Keyword Healthy Breakfast Ideas, Pancakes, sourdough breakfast, Sourdough Discard, sourdough pancakes, Sourdough Starter

Prep Time 5

Cook Time 4

Bulk Fermentation 12

Total Time 12 9

Servings pancakes

Calories 120kcal

Author Mary Rose

Equipment

1 cast iron skillet or griddle

Ingredients

1 cup fresh milled flour I used fresh milled soft white wheat
1 cup milk may use dairy alternative
1/4 cup sourdough starter can use discard
1 egg
1/2 tsp salt
1 tsp baking soda
1 tbsp olive oil
1 tbsp raw sugar or honey optional

Instructions

The night before, mix the flour, milk, and starter in a large mixing bowl.
Cover with plastic wrap and let ferment on the counter for 8-24 hours.
If you are uncomfortable fermenting on the counter because of the milk, mix it up earlier in the day and put in the fridge to ferment.
The next morning, preheat a cast iron skillet or griddle over medium-low heat.
Add the remaining ingredients to the overnight mixture and mix well.
Scoop 1/4 cup of the batter onto the preheated skillet.
Cook on first side for 2-3 minutes and 1-2 minutes on the second side until golden brown.
Serve with pure maple syrup.

Notes

Store leftover pancakes in an airtight container in the fridge.

Nutrition