These easy sourdough pancakes are a great way to use up some of your extra sourdough starter! They are made with fresh milled flour making the flavor even better and are sure to become a family favorite!
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If you’re like me you’re always trying to find another recipe to use your sourdough starter! My kids absolutely love how much we have pancakes now that I always have some sourdough starter to use up.
What You’ll Need
Frying Pan or Griddle
Flour: I used fresh milled soft white wheat berries milled in my Komo Mio Mill.
Sourdough Starter: You can use starter or discard.
Sugar: You can use regular sugar or swap for coconut sugar.
Salt
Baking Powder
Baking Soda
Eggs
Milk: Any kind of regular or plant based you want to use will work.
Butter: For Frying. I use a titanium ceramic coated griddle that I don’t have to use butter or oil with.

Tips For Making Pancakes
- Don’t overmix your batter. Stir until combined and that’s it. The more you mix the more dense and flat they will be.
- Make sure your skillet or griddle is preheated before putting pancake batter on. I find on my griddle I have it set at about 325 degrees fahrenheit and that seems to work best.
- Make sure there are a lot of air pockets on your pancake. Like in the picture above, but you’ll want there to be more in the middle.
- Adjust your heat as you go. We’re all using different pans, burners, appliances so you’ll get a feel for what temperature will be best for you.
Pancake Topping Ideas
- Maple syrup (If you’re not using pure maple syrup yet, do yourself a favor and try it!)
- Butter
- Bananas (we’ve also fried bananas in butter to caramelize them and WOW that was a treat.)
- Blueberries
- Chocolate Chips
- Peanut Butter
- Nutella
- Whipped Cream (we make our own with a Whipped Cream Dispenser)
- Sprinkles
How To Store Leftover Pancakes
I like to make a double batch so there are extras for the fridge. We let them cool completely and then put in a ziploc bag in the fridge for up to a week.
You can freeze them for up to 3 months. Lay them out on a piece of parchment paper on a baking sheet and freeze. Then transfer to a freezer ziploc bag.

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Titanium Ceramic Coated Griddle
You can add soft white wheat berries to your next Azure Standard order or on Amazon.
This post contains affiliate links, which means I make a small commission at no extra cost to you.

Easy Sourdough Pancakes Made With Fresh Milled Flour
Ingredients
- 1.5 cups fresh milled flour soft white wheat
- 1/4 cup sugar regular or coconut sugar
- 1/4 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup sourdough starter can be discard
- 2 eggs
- 1 cup milk any kind will work
- butter if needed for frying
Instructions
- In a large mixing bowl combine all dry ingredients.
- In a separate bowl whisk sourdough starter, milk and eggs together.
- Start preheating pan or griddle. If using a pan med-low heat. If using a griddle 325°F.
- Whisk wet ingredients into the dry ingredients. Mix until combined, but don't overmix.
- If using a frying pan butter before you pour batter. If using a non stick griddle skip.
- Pour 1/3 cup of batter onto preheated pan or griddle. I can fit 8 on my griddle.
- Cook until you have a lot of air pockets on the top and then flip. Continue cooking until the bottom is nice and golden brown.
- Enjoy!
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @freshmilledmama
Try more of my breakfast recipes!
OVERNIGHT ENGLISH MUFFINS MADE WITH SOURDOUGH DISCARD AND FRESH MILLED FLOUR