Sourdough discard pancakes with fresh milled flour are light, fluffy and perfectly crisp around the edges. Made with 100% whole grains, these wholesome, nutrient-dense pancakes will make eating a healthy breakfast seem like a treat every time!
Why You Will Love This Recipe
Pancakes are always a big hit in our family. Whether it’s breakfast on a Sunday morning, or a quick afternoon snack, they always go down a treat!
Made with fresh milled flour, these pancakes are especially nutritious, as well as being absolutely delicious! They can be made completely dairy free, there is not even any need to use plant based milk, water works fine too.
If you prefer to use ancient grains, take a look at my einkorn pancake recipe.
Top with a knob of butter, some whipped cream or yoghurt and a drizzle of maple syrup and you get a thoroughly enjoyable dish.
If you’re looking to add extra protein, these pancakes also go very well as a side to bacon and eggs.
Looking for a gluten free pancake option, check out my low-carb pancake recipe! And if you’re looking for more sourdough discard recipes, I have you covered with these muffins.
Why Bake with Fresh Milled Flour?
When flour is milled, it loses a significant number of nutrients. Commercial flour (even whole wheat flour) has the germ removed in order to make it shelf stable. This removes a huge amount of vitamins from the wheat, including vitamin E which is a powerful anti-oxidant.
Many people, including some in my own family, who have issues when they eat wheat (gluten), find that they are able to digest and thrive on bread and baked goods made with freshly milled flour.
The flavour is also delicious – it has a malted hint to it which I really enjoy.
If you would like to find out more, I recommend this video by Sue Becker from Bread Beckers.
Ingredients Needed to Make These Sourdough Pancakes
Makes 12 small pancakes
- 120g wheat berries, milled (or replace with whole wheat flour)
- 175g sourdough starter (active or discard)
- 125g milk or water (see below)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 2 tbsp sugar
- 1 tsp vanilla extract
- Butter or coconut oil to fry
Ingredients Tips and Substitutions
Wheat berries
I like to use fresh milled flour as much as possible because it has so many added nutritional benefits. You can, however, use whole wheat flour. Please note that different types of wheat absorb more or less liquid, so you may need to tweak the amount of milk you use accordingly. For this recipe, I have used hard red wheat.
Sourdough starter
This recipe works well either with active starter or discard. If you are looking to start your own sourdough starter, I recommend this tutorial from the Clever Carrot.
Milk
I generally use plant based milk in this recipe, such as almond or soy milk. However, when I don’t have any to hand, I simply use water and the pancakes turn out just as well!
Sugar
I try and avoid refined sugar as much as possible, so I prefer to use unrefined cane sugar in this recipe.
How to Make Sourdough Pancakes with Fresh Milled Flour
These pancakes are very simple to make, even though they take a little bit of time to fry…
First, mill your wheat berries, if using.
Add all ingredients to the flour and mix well with a danish hook or whisk.
Note: I like to add the other ingredients directly to the bowl as my flour mills to save time and washing up!
At this point, you can either cook the pancakes directly or leave the batter to sit for an hour so that the flour has chance to ferment slightly.
When you are ready to cook the pancakes, heat a skillet to medium high. I love this cast iron skillet for making pancakes. In fact, I use two so that I can cook more at once – perfect for my large family!
(As an Amazon Associate, I earn from qualifying purchases, at no extra cost to you. Thank you for your support!)
Add a knob of butter or coconut oil to the skillet and turn the heat down to medium. Place 1/4 cup (approx 60ml) batter on the skillet and cook until the edges become firm and start to brown. Flip and continue cooking for another couple of minutes until the pancakes are golden brown.
Note: in a large skillet (38cm/15inch) I usually make 4 pancakes at once.
Serve while hot.
How to Serve Sourdough Discard Pancakes
I love to serve these pancakes simply with a knob of salted butter and a drizzle of maple syrup. They are also excellent with a fruit syrup – I love to cook down some blueberries and maple syrup for this.
You can also try them with bacon and eggs for a more savoury breakfast.
Or why not serve them with apple compote and yoghurt for a healthier option?
Storing and Freezing Sourdough Pancakes
These pancakes never last very long in our house, but if there are leftovers, they will keep in the fridge for a couple of days. To reheat, I simply throw them onto a hot skillet (no need for oil or butter) for a minute or two per side.
They also freeze well and can be reheated direct from frozen, either in a skillet or a toaster. You will need to heat frozen pancakes for longer than defrosted.
FAQs
Can I make these pancakes without sourdough discard?
Yes! You can use a little milk or water instead, though the pancakes won’t have the same subtle tang that the sourdough discard provides. Be careful not to add too much liquid, otherwise the pancakes won’t rise well.
Can I use einkorn flour instead of regular flour?
You can, but you will need to increase the amount of flour to 150g for best results. Check out my einkorn pancake recipe for more details.
Can I prepare the batter ahead of time?
It’s best to use the batter fresh for the fluffiest pancakes, but you can refrigerate it for up to 24 hours. Stir gently before cooking.
How do I store leftover pancakes?
Cool completely, then store in an airtight container in the fridge for up to 2–3 days. Reheat in a skillet or toaster for best results.
Can I freeze these pancakes?
Yes, layer them with parchment paper in a freezer-safe bag and freeze for up to 2 months. Reheat in a toaster or skillet for a couple of minutes on each side.
What toppings go well with sourdough discard pancakes?
Salted butter, fresh fruit, maple syrup, nut butters, yoghurt, whipped cream or a sprinkle of nuts all pair beautifully. If you prefer savoury toppings, try eggs and bacon and why not a little bit of avocado?
Did you try this recipe? I’d love to hear how it turned out for you. Leave a comment below and let me know your variations or serving idea — it’s always encouraging to see how these recipes fit into other family kitchens.
Sourdough Discard Pancakes with Fresh Milled Flour
Ingredients
- 120 g wheat berries milled (or replace with whole wheat flour)
- 175 g sourdough starter active or discard
- 125 g milk or water see below
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 2 tbsp sugar
- 1 tsp vanilla extract
- Butter or coconut oil to fry
Instructions
- First, mill your wheat berries, if using.
- Add all ingredients to the flour and mix well.
- Note: I like to add the other ingredients directly to the bowl that I am milling my flour into to save time and washing up!
- At this point, you can either cook the pancakes directly or leave the batter to sit for an hour so that the flour has chance to ferment slightly.
- When you are ready to cook the pancakes, heat a skillet to medium high.
- Add a knob of butter or coconut oil to the skillet and turn the heat down to medium. Place 1/4 cup (approx 60ml) batter on the skillet and cook until the edges become firm and start to brown. Flip and continue cooking for another couple of minutes until the pancakes are golden brown.
- Note: in a large skillet (38cm/15inch) I usually make 4 pancakes at once.
- Serve while hot.
Leave a Reply