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Close up of fluffy whole wheat pancakes soaked in maple syrup with a pat of melting butter on top.

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.
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 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 cup 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.