Fluffy Fresh Milled Sourdough Pancakes (Perfect for Freezing!)
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If you've ever wondered what happens when you let you leftover sourdough starter shine on a weekend morning, wonder no more. These sourdough pancakes are fluffy, and just a little bit magical. Bonus: they reheat beautifully in a toaster or toaster oven, making them the ultimate make ahead breakfast for the weekend or a weekday treat.
Tools You'll Need
- Whisk
- Bowl for wet ingredients
- Bowl for dry ingredients
- Liquid measuring cup
- Kitchen scale
- Measuring spoons
- Scoop for batter
Why You'll Love Them
- Uses your sourdough discard: No more wasting starter!
- Big batch friendly: Enough for a family, a brunch party, or a very committed pancake enthusiast.
- Freezer-friendly: Make ahead, freeze, and enjoy pancakes anytime.
Ingredients
- Fresh milled flour (we like a blend of half soft white and half spelt)
- salt
- baking powder
- baking soda
- buttermilk*
- fresh discard or sourdough starter (1-2 days old)
- eggs (can sub flax eggs)
- oil (can sub apple sauce, cooked sweet potato or mashed banana)
How to Make Buttermilk at Home
No store-bought buttermilk? No problem. Put 1 tbsp of white vinegar or lemon juice per cup in a measuring cup, then fill the rest of the way with milk. Let sit for five minutes or until you see curds.
Instructions:
1. Mill your flour and measure out your dry ingredients, pouring them into a large bowl and making a well.
2. In a separate bowl, combine your sourdough starter with buttermilk. Whisk in the eggs, one a a time, until smooth. Stir in the oil (or applesauce, cooked sweet potato, or mashed banana.)
3. Pour the wet mixture into the dry ingredients. Stir until all flour is incorporated an no dry bits remain. Be gently - overmixing is the enemy of fluffiness.
4. Let batter rest for 15 minutes. This gives your starter time to work it's magic and allows the bran of the fresh milled flour to absorb the liquid.
5. Heat and lightly great a pan or griddle over medium heat. Scoop about 1/4 cup of batter for each pancake. Wait for bubbles to form, then flip and cook until golden.
6. Serve and enjoy with butter, maple syrup, jam or even a dollop of your favorite nut butter.
Make Ahead & Freezer Tips
- Cook all the pancakes in one sitting and enjoy immediately, or refrigerate batter for 2-3 days and cook as needed.
- Leftover cook pancakes? Freeze in a single layer on a lined baking sheet, then transfer to a freezer bag. Reheat in a toaster or toaster oven straight from frozen - crispy edges, fluffy center, zero guilt.
Pro Tips
- Flour power: Fresh milled flour makes a huge difference in flavor - your pancakes will taste like morning sunshine
- Starter age: Using starter that is 1-2 days old give the pancakes a gentle tang without being overwhelming.
- Mixing: Gently fold the batter; a few lumps are totally fine.
Fluffy Fresh Milled Sourdough Pancakes (Perfect for Freezing!)
Rated 5.0 stars by 1 users
Category
Breakfast
Author:
Mallory Smith
Servings
20
Prep Time
15 minutes
Cook Time
30 minutes
Start your morning with these tangy, tender sourdough pancakes made from fresh milled flour and your favorite sourdough starter. Perfect for beginners and sourdough pros alike, this large-batch recipe is freezer-friendly, reheat-ready, and full of flavor. Make a batch, top with butter and maple syrup, and enjoy breakfast all week long—or share with friends for a weekend brunch everyone will rave about!
Ingredients
- 450g of freshly milled flour (we use 225g soft white and 250g spelt berries)
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 eggs (can sub flax eggs)
- 100g sourdough starter or discard
- 2 1/4 cups buttermilk*
- 1/3 cup oil (can sub apple sauce, sweet potato or 3-4 mashed bananas)
Directions
Mill your flour and measure out your dry ingredients, pouring them into a large bowl and making a well.
In a separate bowl, combine your sourdough starter with buttermilk. Whisk in the eggs, one a a time, until smooth. Stir in the oil (or applesauce, cooked sweet potato, or mashed banana.)
Pour the wet mixture into the dry ingredients. Stir until all flour is incorporated an no dry bits remain. Be gently - overmixing is the enemy of fluffiness.
Let batter rest for 15 minutes. This gives your starter time to work it's magic and allows the bran of the fresh milled flour to absorb the liquid.
Heat and lightly great a pan or griddle over medium heat. Scoop about 1/4 cup of batter for each pancake. Wait for bubbles to form, then flip and cook until golden.
Serve and enjoy with butter, maple syrup, jam or even a dollop of your favorite nut butter.
Recipe Note
- No store-bought buttermilk? No problem. Put 1 tbsp of white vinegar or lemon juice per cup in a measuring cup, then fill the rest of the way with milk. Let sit for five minutes or until you see
- Cook all the pancakes in one sitting and enjoy immediately, or refrigerate batter for 2-3 days and cook as needed.Leftover cook pancakes? Freeze in a single layer on a lined baking sheet, then transfer to a freezer bag. Reheat in a toaster or toaster oven straight from frozen - crispy edges, fluffy center, zero guilt.
- Fresh milled flour makes a huge difference in flavor - your pancakes will taste like morning sunshine
- Starter age: using starter that is 1-2 days old give the pancakes a gentle tang without being overwhelming.
- Mixing: Gently fold the batter; a few lumps are totally fine. curds.
