Whole Wheat Pancakes Recipe with Fresh Milled Flour and Sourdough Option

There is something special about making pancakes with fresh milled flour. The flavor is warmer and nuttier, and the texture is soft and fluffy in a way store-bought flour just cannot match. These whole wheat pancakes are made with freshly ground soft white wheat and come together with simple pantry ingredients for a wholesome breakfast that feels both old fashioned and comforting. If you enjoy baking with fresh milled flour, you may also like my Whole Wheat English Muffins with Fresh Milled Flour.

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Quick Look at This Recipe

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes
• Servings: 10 to 12 pancakes
• Primary flour: Fresh milled soft white wheat flour
• Optional: Sourdough discard for added flavor
• Perfect with: Maple syrup or homemade strawberry whipped cream

Why Fresh Milled Flour Makes Better Pancakes

Fresh milled flour holds natural oils, flavor, and nutrients that commercial whole wheat flour loses during processing. Soft white wheat creates a lighter, fluffier pancake while still giving richness and depth. Hard white wheat can also be used, but the pancakes will be slightly heartier.

If you enjoy old fashioned whole wheat breakfasts, you may also enjoy Whole Wheat Donuts Made with Fresh Milled Flour.

Ingredients

Dry Ingredients

• 1 ½ cups fresh milled soft white wheat flour (180 g)
  (Fresh milled flour is lighter and fluffier than store-bought whole wheat, so 1 cup = ~120 g)
• 2 teaspoons baking powder (8 g)
• ½ teaspoon baking soda (3 g)
• ½ teaspoon salt (2–3 g)
• 2 tablespoons sugar (25 g)

Wet Ingredients

• 1 ¼ cups milk (300 g)
• 1 large egg (50 g without shell)
• 2 tablespoons melted butter or coconut oil (28 g)
• 1 teaspoon vanilla extract (4 g)

Optional Sourdough Discard Addition

• ½ cup sourdough discard (120 g)
• Reduce milk to about ¾ cup (180 g)
  Add more milk only if the batter needs thinning.

Equipment (if needed)

• Mixing bowls
• Whisk
• Cast iron skillet or nonstick pan
• Measuring cups and spoons

Instructions

STEP 1: In a medium bowl whisk together the freshly milled wheat flour, baking powder, baking soda, salt, and sugar until combined.

STEP 2: In a separate bowl whisk the milk, egg, melted butter or coconut oil, and vanilla extract. If using sourdough discard, add it here.

STEP 3: Pour the wet ingredients into the dry ingredients. Stir just until you no longer see streaks of flour. The batter should be thick and slightly lumpy. Do not overmix. Let the batter sit for 5 to 10 minutes so the fresh milled wheat can hydrate. This helps create soft, fluffy pancakes.

STEP 4: Warm a skillet over medium heat. Lightly grease with butter or coconut oil. Scoop ¼ cup batter onto the skillet. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown.

Enjoy with maple syrup or a spoonful of Homemade Strawberry Whipped Cream.

Sourdough Discard Option

Adding sourdough discard gives these whole wheat pancakes a deeper flavor and a softer texture without making them taste sour. To use this option, stir ½ cup sourdough starter discard (or active starter) into the batter and reduce the milk by ½ cup to keep the consistency the same. Prepare and cook the pancakes as directed. This is an easy way to reduce waste while adding gentle fermentation benefits to a simple, old-fashioned breakfast.

If you enjoy cooking with sourdough, you might also like:

• The Best Fluffy Sourdough Pancake Discard Recipe (made with all-purpose flour)
• Easy Sourdough Discard Crepes Recipe (made with all-purpose flour)

FAQ

Try These Breakfast Favorites Next

Whole Wheat English Muffins with Fresh Milled Flour

Whole Wheat Donuts Made with Fresh Milled Flour

Best Cream of Wheat Recipe Made with Milled Flour

Best Whole Wheat Sourdough Discard Tortillas Recipe

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Whole Wheat Pancakes Recipe with Fresh Milled Flour and Sourdough Option

These whole wheat pancakes are made with freshly milled flour for a soft, hearty texture and rich wheat flavor. The batter comes together quickly and can be made either as a traditional whole wheat pancake or with a sourdough starter option for extra depth and gentle fermentation. They cook up light and fluffy while still feeling nourishing and old-fashioned. Perfect for slow mornings, family breakfasts, or using up active or discard sourdough starter.

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 10 pancakes

Author: Stephanie

Equipment

• Mixing bowls
• Whisk
• Cast iron skillet or nonstick pan
• Measuring cups and spoons

Ingredients

Dry Ingredients

• 1 ½ cups fresh milled soft white wheat flour (Fresh milled flour is lighter and fluffier than store-bought whole wheat, so 1 cup = ~120 g) 180 g
• 2 teaspoons baking powder 8 g
• ½ teaspoon baking soda 3 g
• ½ teaspoon salt 2–3 g
• 2 tablespoons sugar 25 g

Wet Ingredients

• 1 ¼ cups milk 300 g
• 1 large egg 50 g without shell
• 2 tablespoons melted butter or coconut oil 28 g
• 1 teaspoon vanilla extract 4 g

Optional Sourdough Discard Addition

• ½ cup sourdough discard 120 g
• Reduce milk to about ¾ cup 180 g
• Add more milk only if the batter needs thinning.

Instructions

• In a medium bowl whisk together the freshly milled wheat flour, baking powder, baking soda, salt, and sugar until combined.
• In a separate bowl whisk the milk, egg, melted butter or coconut oil, and vanilla extract. (If using sourdough discard, add it here.)
• Pour the wet ingredients into the dry ingredients.
• Stir just until you no longer see streaks of flour. The batter should be thick and slightly lumpy. Do not overmix. Let the batter sit for 5 to 10 minutes so the fresh milled wheat can hydrate. This helps create soft, fluffy pancakes.
• Warm a skillet over medium heat. Lightly grease with butter or coconut oil.
• Scoop ¼ cup batter onto the skillet.
• Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown.

Notes

Tips for the Best Whole Wheat Pancakes

• Use freshly milled soft white wheat for the fluffiest texture.
• Do not overmix the batter or the pancakes may turn dense.
• Let the batter rest to soften the wheat bran.
• Cook on medium heat to avoid burning while keeping the inside tender.
• Add chocolate chips, blueberries, or chopped apples for variation.

Sourdough Discard Option

Adding sourdough discard gives these whole wheat pancakes a deeper flavor and a softer texture without making them taste sour. To use this option, stir ½ cup sourdough starter discard (or active starter) into the batter and reduce the milk by ½ cup to keep the consistency the same. Prepare and cook the pancakes as directed. This is an easy way to reduce waste while adding gentle fermentation benefits to a simple, old-fashioned breakfast.