Fresh Milled Flour Sourdough Pancakes (Dairy-Free Option!)
Last Updated on January 15, 2026 by Kayla Ruetten
Fresh milled flour sourdough pancakes from scratch are so simple and satisfying, especially when they turn out fluffy, buttery, and melt-in-your-mouth fresh. If you are new to fresh milled flour and sourdough, these pancakes are a forgiving, easier recipe to start with. These pancakes can be whipped up in minutes for breakfast or dinner and require no yeast, folds, or rise time.
They bring the comforting and cozy aromas into the home and provide a filling addition to the dinner table.
Health Benefits of Fresh Milled Flour Sourdough Pancakes
If you have been gluten-free for awhile, due to sensitivities, like our family has, you might be able to successfully introduce fresh milled flour like we have. (Even if sourdough didn’t work for you!). See more on this below.
Fresh milled flour contains 40 essential nutrients, vitamins and minerals, protein, and fiber. It seems many people who cannot tolerate flour do well with fresh milled flour. Especially when adding the fermented sourdough to the batter. Fresh milled flour is:
- Complete with 40 of the 44 essential nutrients our bodies need.
- Rich in B vitamins, including B1, B3, and B6
- High in minerals, such as magnesium, zinc, potassium, vitamin E, phosphorous, manganese, and iron
- Full of fiber and protein
Why You Will Love These Fresh Milled Flour Sourdough Pancake
- Taste. The flavor comparison of freshly milled flour to store-bought flour is like a fresh picked apple to a store-bought one. If you’ve been nervous to make the switch, it is so worth it! Enjoy the rich flavors and fluff.
- Quick & easy to prepare. You can make this recipe with just a few ingredients and no rise time, folding, or yeast needed.
- Healing diet friendly. This recipe has fresh milled flour, which is completely different than using store-bought flour. It is lightyears healthier and less inflammatory than even from scratch sourdough using store-bought flour. Whether you are eating GAPS, Paleo, whole food, or just becoming more ingredient aware, this recipe is can be a compatible next step following many healing diets.
- Simple ingredients. No need for any specialty or unfamiliar ingredients. Just the basics.
Gluten-Sensitivity
As our family healed from food allergies using a gut healing protocol, we learned how to re-create favorite recipes with healthier alternatives. With myself and all our children being gluten-sensitive, we were so thrilled to discover we tolerate fresh milled flour well. We, like many others, tried from scratch sourdough first, using store-bought flour. We continued to have inflammatory reactions from this. Now we make our sourdough and starter using only fresh milled grains and this has made all the difference for us. We have also, remarkably, been able to consume straight fresh mill flour baked goods (not fermented with sourdough first) without reactions since. Disclaimer: I am not a medical doctor, and this is not medical advice. If you have celiac or food allergies, talk with your doctor before adding in any new foods including this recipe.
Check out the process we used to heal from food allergies, auto-immune, and eczema here.
FAQ and a Dairy-Free Option (Yay!)
- Is it ok to use coconut or another fat in place of butter in this recipe?
Yes, you can use different fats or oils in place of the butter in this recipe. We most often use butter or coconut oil. - Can I use water instead of milk in this recipe?
Yes! For a dairy-free option, you can absolutely substitute the milk with water. A general rule of thumb for swapping water for milk is to add 1 extra tablespoon of butter per cup of liquid. We almost always make our pancakes with water instead of milk or butter milk.
Helpful Resources to Make This Recipe
How To Make Fluffy Fresh Milled Flour Sourdough Pancakes
You will be delighted how simple these pancakes are to make!
Ingredients
- 1.5 cups finely ground fresh milled flour (we have used soft or hard white wheat berries)
- 1 cup sourdough starter
- 1 cup milk OR water, for dairy-free
- 2 eggs
- 2 tablespoons honey
- 1 tablespoon vanilla (optional)
- 2 teaspoon baking powder
Instructions
- Preheat cast iron pan on medium heat.
- Grind wheat berries. 1 cup of wheat berries yields about 1 and 1/4 to 1 and 1/2 cups of fresh milled flour.
- Mix flour and baking powder together in a bowl.
- Whisk together sourdough starter, eggs, milk/water, vanilla, and honey in a bowl and add to the flour mixture.
- Mix until just incorporated. Do not overmix.
- Spoon 1/4 cup batter into circles on the cast iron pan.
- When bubbles form on the surface of the pancake, flip the pancake. You may need to adjust the heat to be sure the pancakes cook through the middle without browning too quickly on the outsides. Pancakes taste best and are fluffiest when they are only flipped once ;-).
- When both sides of the pancake are golden brown, remove from the pan.
- Enjoy! Store leftover pancakes in airtight container for 2-3 days in the fridge. Retoast in the toaster or microwave to reheat.
Fresh Milled Flour Sourdough Pancakes (Dairy-Free Option!) Recipe
Equipment
- bowl
- flour mill
- cast iron pan
Ingredients
- 1.5 cups finely ground fresh milled flour (we have used soft or hard white wheat berries)
- 1 cup sourdough starter
- 1 cup milk (OR water, for dairy-free)
- 2 pcs eggs
- 2 tbsp honey
- 1 tbsp vanilla (optional)
- 2 tspn baking powder
Instructions
- Preheat cast iron pan on medium heat.
- Grind wheat berries. 1 cup of wheat berries yields about 1 and 1/4 to 1 and 1/2 cups of fresh milled flour.
- Mix flour and baking powder together in a bowl.
- Whisk together sourdough starter, eggs, milk/water, vanilla, and honey in a bowl and add to the flour mixture.
- Mix until just incorporated. Do not overmix.
- Spoon 1/4 cup batter into circles on the cast iron pan.
- When bubbles form on the surface of the pancake, flip the pancake. You may need to adjust the heat to be sure the pancakes cook through the middle without browning too quickly on the outsides. Pancakes taste best and are fluffiest when they are only flipped once ;-).
- When both sides of the pancake are golden brown, remove from the pan.
- Enjoy! Store leftover pancakes in airtight container for 2-3 days in the fridge. Retoast in the toaster or microwave to reheat.
We hope your family enjoys these fluffy, fresh milled flour sourdough pancakes as much as ours does! We would love your feedback in the comments below.
Resources
More Sourdough and Fresh Milled Flour Recipe
Fresh Milled Flour Sourdough Crackers
Flaky Fresh Milled Flour Biscuits (Dairy-Free Option!)
Fresh Milled Flour Sourdough Vanilla Cake (No Refined Sugar)
Fresh Milled Flour Tortillas-4 Ingredients
Posts
Fresh Milled Flour & Sourdough
What is the GAPS Diet – An Easier Explanation
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