Fresh Milled Flour Sourdough Pancakes (Dairy-Free Option!) Recipe
Start your day with a nutrient-dense breakfast that doesn't compromise on flavor! These Fresh Milled Flour Sourdough Pancakes are incredibly fluffy, tangy, and naturally wholesome. By using freshly ground grains and sourdough discard, you get a gut-friendly meal packed with vitamins and minerals. Whether you need a dairy-free pancake alternative or just a simple way to use up your starter, this easy recipe delivers golden, melt-in-your-mouth results every time. Perfect for busy mornings or a slow weekend brunch, these healthy, homemade pancakes are a family favorite you can feel great about serving!
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.