Freshly milled sourdough buttermilk pancakes are tangy, fluffy, and rich with nutty whole grain flavor. Made with sourdough starter, buttermilk, and naturally sweetened with honey, these become a quick and easy breakfast staple in no time.
Freshly milled sourdough buttermilk pancakes are tangy, fluffy, and rich with nutty whole grain flavor. Made with sourdough starter, buttermilk, and naturally sweetened with honey, these become a quick and easy breakfast staple in no time.
Why You Will Love Freshly Milled Sourdough Buttermilk Pancakes
Spring is here and summer is around the corner. This time of year is one of my favorites, because the grocery stores finally have fresh fruit, fresh cream, buttermilk, and all sorts of beautiful things.
Going into the summer months I know we’ll be doing a lot of “wake up and go right outside” kind of days. On those days, I love having a quick, easy, but nourishing breakfast ready to go for me and the kids.
These sourdough buttermilk pancakes are made with freshly milled flour, giving them a high nutritional profile. They’re packed with protein, fiber, and vitamins, and I do not feel guilty about serving these multiple times per week!
They store in the fridge for 3-4 days, or you can even bulk prepare a batch and freeze it for later. Making your mornings go even smoother!
You will love keeping this freshly milled sourdough buttermilk pancake recipe on hand, especially if you love making fresh ground flour. They are a healthy pancake that you can dress up or down with toppings like chocolate chips, fresh fruit, or even your summertime homemade jam.
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How are freshly milled grains healthier for you?
Freshly milled grain is healthier for you because it keeps the entire grain intact, including the bran, germ, and endosperm. Today, most store-bought flour has stripped away the bran and germ and all of their nutrients in order to maintain a longer shelf life.
That means you’re getting more fiber, B vitamins, healthy fats, and antioxidants in every bite, which can support digestion, heart health, and stable blood sugar. Yes please!
And if you think about it, whole grain is also the original form of wheat that God gave us from the beginning. I don’t know about you, but I am always thinking about how we can enjoy the original Earth God created and use it to nourish our bodies, which can be hard in today’s world of modern advances and technologies. But I believe God created grain to be eaten in its whole form, and that our bodies actually thrive when eaten this way!
This is why many people today are tolerating whole grains that are freshly milled, or even ancient grains like Einkorn, much better than the highly processed white all purpose flour we see sold at stores today.
If you’re looking for a place to source whole wheat berries, we get ours from Azure Standard! We buy in bulk so I only have to pick it up every few months. And, I love trying the many wheat varieties.
New to Sourdough?
You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more.
Put all your sourdough recipes in one spot!
Download and print off this NEW sourdough recipes ebook and keep your favorite sourdough recipes on your counter for easy, every day cooking.
More From Scratch Breakfasts from the Homestead
Whole Wheat Sourdough English Muffins
Einkorn Sourdough Raspberry Pop Tarts
Sourdough Discard Banana Pancakes
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Tools Needed
Large mixing bowl (you can also use a stand up mixer)
Wooden spoon
Ladle
Measuring cups and spoons
Cast iron skillet
Freshly Milled Buttermilk Pancakes Ingredients
Makes 10-15 medium-large pancakes
Dough Ingredients:
1/2 cup sourdough starter (can be fed or unfed)
1 cup buttermilk
1 1/4 hard or soft white wheat berries (about 1 3/4 cups freshly milled flour)
Pancake Mixture Ingredients:
2 eggs
1/4 cup honey
1/4 cup sour cream or yogurt
4 tbsp butter, melted and cooled slightly
1 1/2 tsp salt
1 tsp baking soda
Other:
Butter, for seasoning the skillet
Toppings of choice: chocolate chips, fresh fruit, maple syrup, chopped nuts, etc.
Do you have to long ferment sourdough buttermilk pancakes?
You do not have to long ferment sourdough buttermilk pancakes, but it does give them the extra tangy flavor and better health benefits of fermented grain. But, making them last minute is still totally fine! 🙂
How to Make Freshly Milled Sourdough Buttermilk Pancakes
If long fermenting, start the dough the night before. Combine the sourdough starter, buttermilk, and freshly milled flour in a large bowl and combine with your hands. Cover with plastic wrap and let sit on your countertop overnight.
If not long fermenting, then do the above step in the morning and let it sit about 10 minutes.
The next morning, add the pancake mixture ingredients to the buttermilk dough. Use a large spoon to combine. Dough should be medium thickness – not too watery, and not too thick. Let the buttermilk pancake mixture sit for about 10 minutes to give the freshly milled flour a chance to absorb the ingredients.
Meanwhile, preheat a cast iron skillet on medium-high heat. Add 1-2 tablespoons of butter to season.
Once butter is melted and skillet is hot, ladle the pancakes and cook until bubbles start to form, about 3-4 minutes each side. Note: if adding chocolate chips, be sure to add them BEFORE flipping the pancake!
Serve with fresh butter, honey, maple syrup, or homemade jam.
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More From-Scratch Recipes from the Homestead
Moist Freshly Milled Carrot Cake Cupcakes
Simple Same Day Sourdough Bread
Easy and Healthy Pumpkin Protein Einkorn Muffins
Homemade Kefir Popsicles with Fresh Strawberries
Freshly Milled Sourdough Buttermilk Pancakes
Freshly milled sourdough buttermilk pancakes are tangy, fluffy, and rich with nutty whole grain flavor. Made with sourdough starter, buttermilk, and naturally sweetened with honey, these become a quick and easy breakfast staple in no time.
Ingredients
DOUGH INGREDIENTS
- 1/2 cup sourdough starter (can be fed or unfed)
- 1 cup buttermilk
- 1 1/4 hard or soft white wheat berries (about 1 3/4 cups freshly milled flour)
PANCAKE MIXTURE INGREDIENTS
- 2 eggs
- 1/4 cup honey
- 1/4 cup sour cream or yogurt
- 4 tbsp butter, melted and cooled slightly
- 1 1/2 tsp salt
- 1 tsp baking soda
OTHER
- Butter, for seasoning the skillet
- Toppings of choice: chocolate chips, fresh fruit, maple syrup, chopped nuts, etc.
Instructions
If long fermenting, start the dough the night before. Combine the sourdough starter, buttermilk, and freshly milled flour in a large bowl and combine with your hands. Cover with plastic wrap and let sit on your countertop overnight.
If not long fermenting, then do the above step in the morning and let it sit about 10 minutes.
The next morning, add the pancake mixture ingredients to the buttermilk dough. Use a large spoon to combine. Dough should be medium thickness - not too watery, and not too thick. Let the buttermilk pancake mixture sit for about 10 minutes to give the freshly milled flour a chance to absorb the ingredients.
Meanwhile, preheat a cast iron skillet on medium-high heat. Add 1-2 tablespoons of butter to season.
Once butter is melted and skillet is hot, ladle the pancakes and cook until bubbles start to form, about 3-4 minutes each side. Note: if adding chocolate chips, be sure to add them BEFORE flipping the pancake!
Serve with fresh butter, honey, maple syrup, or homemade jam.
Notes
Do you have to long ferment sourdough buttermilk pancakes?
You do not have to long ferment sourdough buttermilk pancakes, but it does give them the extra tangy flavor and better health benefits of fermented grain. But, making them last minute is still totally fine! 🙂
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