These hearty pancakes are a great starter fresh-milled flour recipe or an excellent way to use up sourdough discard if your jar is getting a little full. They are fluffy and filling pancakes which make for a great breakfast. You’ll be surprised how fast you get full.
Fresh-Milled Sourdough Discard Pancakes
These are fluffy pancakes made from both fresh-milled flour and sourdough discard are a total win! Plus, they are so very filling.
Equipment
- 1 Bowl
- 1 Flour Mill (I use the Nutrimill Harvest)
- 1 whisk
- 1 Spatula
- 1 Griddle (You can cook these on a Blackstone, cast iron skillet, or whatever skillet you have on hand)
Ingredients
- 92 g Hard white wheat berries
- 92 g Soft white wheat berries
- 92 g Spelt wheat berries
- 10 g Baking powder (2 tsp)
- 8 g Baking Soda (1 ¼ tsp)
- 30 g Granulated sugar (2 Tbsp)
- 8 g Salt (1 tsp)
- 250 g Sourdough Discard (1 cup)
- 1 ½ c milk (I use whole milk)
- 1 egg
- 24 g Avocado oil for in batter plus some for oiling skillet (2 Tbsp)
Instructions
- Measure all of your ingredients
- Mill your wheat berries into a fine flour.
- Mix together milk, sourdough discard, baking powder, baking soda, granulated sugar, salt, avocado oil, and egg.
- Add your fresh-milled flour to your other ingredients and mix until completely combined. Be sure to get all of the flour at the bottom of the bowl, but be careful not to overmix.
- Leave the mixture sit until it begins to bubble while you preheat your griddle.
- Oil your skillet with avocado oil or butter and allow it to heat up at medium-low heat.
- Pour/ladle your batter onto the hot griddle. Cook until the batter bubbles on the top of the pancakes before flipping them over. Continue to cook the other side until golden brown and cooked through.
- Serve the pancakes warm with butter and syrup.
Notes
Optional: Add Blueberries or chocolate chips to the batter.
Tried this recipe?Let us know how it was!
