Is there anything better than the smell of pancakes cooking on a Saturday morning? This simple recipe delivers incredibly fluffy, freshly milled sourdough pancakes. This recipe was developed with ultimate flexibility. It includes options for using active sourdough starter, or sourdough discard, plus same day and overnight schedule. The beginner-friendly guide ensures you can have a stack of warm pancakes on the table at any time.
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I remember those special Saturday mornings when my dad made pancakes. I loved waking up to the smell of pancakes and bacon wafting through the house. It is a tradition I have upheld with my girls. This recipe is a revised version of my original freshly milled pancake recipe (a great option if you don’t have any sourdough), to include sourdough. Sourdough doesn’t just have to be for sourdough bread. It adds incredible slightly tangy taste to these freshly milled pancakes.
Why You’ll Love Freshly Milled Sourdough Pancakes
- The sweet, tangy taste of sourdough pancakes can’t be beat. Top them with fruit and syrup for extra deliciousness.
- Freshly milled flour adds a depth of flavor you can’t get with all purpose flour. Because the flour is freshly ground, it retains the bran, germ, and natural oils that are removed from commercial flour, resulting in pancakes with more flavor and nutrition.
- This recipe is very versatile. You can use active sourdough starter or discard by making some minor changes
- There are options for both same day and overnight so you can always have a stack of pancakes ready
Ingredients in Homemade Sourdough Pancakes with Fresh Milled Flour
- Soft white wheat berries (fresh milled flour): These pancakes are made with mostly soft white wheat which helps create a tender fluffy pancake
- hard red wheat berries: I add a little hard red wheat for a slightly nutty taste
- sourdough starter: you can use either active or discard, and this gives pancakes a slightly tangy taste (don’t worry it is not overwhelming)
- baking soda: helps neutralize acidity
- baking powder: gives pancakes the initial rise
- salt: balances flavor
- sugar: adds some sweetness
- buttermilk: helps to create tall and tender pancakes by reacting with baking soda
- eggs: adds richness to the pancakes
- apple cider vinegar: helps with the rise
- vanilla: flavoring
- maple syrup: flavoring and a little more sweetness
How to Make Sourdough Pancakes: Same Day and Overnight Options
One of the great things about this recipe is the option to start the batter overnight or do it same day.
Mix the sponge
Mix the soft white wheat, hard red wheat, buttermilk, and sourdough starter (either active or discard). Cover and let sit overnight. If making this recipe doing same day, let sit for an hour.
Active Sourdough Starter vs. Sourdough Discard
Active sourdough is starter that is at it peak. It has been fed 4-12 hours ago, and is ready to use in recipes as a natural leavening agent. Active sourdough is bubbly, light and spongy.
Sourdough discard is what you discard when you need to feed your starter again. You can also think of sourdough discard as unfed sourdough. Discard is denser, and doesn’t have much rising power and is often paired with other leavening agents.
If you are looking for more ways to use discard, you can check out my recipes (like cheddar crackers) here.
Add dry ingredients to sponge
The next morning (or after the sponge has sat for an hour) add the sugar, salt, baking soda, baking powder to the sponge.
Mix wet ingredients and add to batter
In a sperate bowl mix the egg yolks (keep the whites you will add them separately) melted butter, vanilla, maple syrup, and apple cider vinegar. Add this to your batter.
Whip your egg whites
In another bowl whip your egg whites to soft peaks. You want to make sure your bowl and whisk are super clean (I usually lightly rub some vinegar on them before this step).
Why whip egg whites?
Whipping egg whites helps to create tall fluffy pancakes instead of dense flat pancakes. When I made this change to my recipe, the results were instantly noticeable.
How it works: whipped egg whites provide leavening power. The air trapped in the egg whites after whipping expands to create fluffy pancakes. This is why we fold in the egg whites, as not to deflate them.
Fold in the egg whites
Fold the whipped egg whites into your batter
Cook your pancakes
Preheat your griddle to between 350 and 375. Scoop the batter onto the griddle using a 1/4 cup as a scoop. Once the pancakes start to set around the edge flip them over. Don’t press them down or you will deflate them.
Note: I use this Presto Electric Griddle. I asked for it for Christmas a few years ago, and am so glad I did. It makes making pancakes a breeze. I can usually cook 10-12 at time, which means I can actually sit and enjoy pancakes with the family. I’ve also used it for grilled cheese.
Serve and enjoy!
Using your favorite toppings and enjoy!
Topping Suggestions
Besides fresh maple syrup, which for reasons unknown to me, my kids aren’t huge fans of, there are tons of options
- Fresh berries with powdered sugar and whipped cream add a touch of sweetness to any pancake
- For something super decadent why not try sliced bananas with salted caramel sauce
- If I don’t mix in chocolate chips to the batter, my girls love a sprinkle of mini chocolate chips with a spray of whipped cream on top.
- A spoonful of jam (store-bought or homemade) can add a touch of color and sweetness
How to Freeze Freshly Milled Sourdough Pancakes
To freeze sourdough pancakes start by cooling completely on the counter (this prevents them from sticking together when frozen). Stack pancakes then place in an airtight container. If you place parchment paper between the pancakes before freezing to really insure they don’t stick together. Once sealed in a bag, place in the freezer.
To reheat, simply take out the pancakes you want to eat and reheat in the microwave in 30 second increments.
Ingredients
Method
- Mix the sponge ingredients and let sit for one hour.
- To the sponge add the sugar, salt, baking powder, and baking soda.
- In a separate bowl mix the egg yolks, melted butter, vanilla, maple syrup, and apple cider vinegar. Add this to the sponge.
- In another bowl whip the egg whites until soft peaks form. Gently fold this into the batter.
- Cook on a griddle preheated to between 350℉ and 375℉. Drop about a 1/4 cup per pancake onto the griddle. Let cook for a few minutes until edges are set. This is a thicker batter, so there won't be as many bubbles as you may be used to. Once edges are set flip and cook a few more minutes on the opposite side.
- Serve pancakes warm with optional toppings. Favorites in our household are syrup, powder sugar, whipped cream, and mini chocolate chips.
- Mix the sponge ingredients and let sit at room temperature overnight.
- The next morning add the sugar, salt, baking powder, and baking soda to the sponge.
- In a separate bowl mix the egg yolks, melted butter, vanilla, maple syrup, and apple cider vinegar. Add this to the sponge.
- In another bowl whip the egg whites until soft peaks form. Gently fold this into the batter.
- Cook on a griddle preheated to between 350℉ and 375℉. Drop about a 1/4 cup per pancake onto the griddle. Let cook for a few minutes until edges are set. This is a thicker batter, so there won't be as many bubbles as you may be used to. Once edges are set flip and cook a few more minutes on the opposite side.
- Serve pancakes warm with optional toppings. Favorites in our household are syrup, powder sugar, whipped cream, and mini chocolate chips.
Freshly Milled Sourdough Pancakes FAQs
Can I use old discard?
Yes you can use old discard that has been sitting in your fridge for a week or two. Just be sure to use the discard amount in the recipe.
Can I make these with all purpose flour?
Yes you can, but you will have to make adjustments. Fresh milled flour absorbs more liquid than all purpose, so you will either need to add more flour (start with adding 40 grams) or less buttermilk (start with taking away 40 grams).
Can these be stored in the fridge?
Yes, you can place cooled pancakes in the fridge for 3-4 days. If any longer than that make sure you freeze them.
Can I add mix ins?
Yes you can. Any mix ins should be folded in at the very end, after you have folded in the egg whites.
