The Fluffiest Pancakes Made From Fresh Milled Flour

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These fluffy pancakes are a breakfast dream come true, made even better with the use of freshly milled grains. With a mix of Soft White Wheat and Spelt, they’re tender, wholesome, and packed with flavor. This recipe strikes the perfect balance between light and hearty, making it an ideal choice for any morning.

Why Fresh Milled Grains?

Fresh milling preserves the full spectrum of nutrients and flavors found in whole grains, giving your pancakes a natural sweetness and a depth of flavor you won’t get from pre-packaged flour. Combining Soft White Wheat for its tenderness and Spelt for its nutty, earthy notes creates pancakes that are as delicious as they are nourishing.

What You Need:

• Fresh milled flour (I like to use soft white and spelt)
• Baking powder (I make mine from a 2:1 ratio of cream of tartar and baking soda)
• Baking soda
• Salt
• Eggs
• Buttermilk (read on for instructions how to make it with ingredients you have on hand)
• Oil (can also use apple sauce or mashed banana)

Instructions:

1. Mill Your Grains: Mill Soft White Wheat and Spelt berries make fresh flour. Use immediately for the best flavor and nutritional benefits.  

2. Combine Dry Ingredients: In a large mixing bowl, whisk together the freshly milled flour, baking powder, baking soda, and salt.  

3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, and oil (or your chosen substitute). **If using mashed banana, I mash my banana with my mixer first and then add eggs.**

4. Make the Batter: Make a well in the flour and pour wet mixture (eggs, buttermilk, etc.) on top. Be careful not to overmix—the batter should be slightly lumpy.

5. Let the Batter Rest: Allow the batter to rest for 10–15 minutes. This step is crucial when using freshly milled flour, as it allows the liquid to absorb fully and the bran to soften, resulting in tender, fluffy pancakes.  

6. Cook the Pancakes: Preheat an iron skillet or griddle over medium heat. Lightly grease with butter or oil. Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges are set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.  

7. Serve and Enjoy: Stack the pancakes high and serve with your favorite toppings. Maple syrup, fresh fruit, or a dollop of whipped cream are all fantastic choices!  

Pro Tips:

- Customize Your Flavor: Swap the spelt for buckwheat for a nuttier, gluten-free option, or add spices like cinnamon for a cozy twist.

- Make-Ahead Option: Pancakes freeze beautifully! Make a double batch, cool completely, and store in the freezer. To reheat, pop them in the toaster or warm them in the oven.

- Cook pancakes all in one sitting or refrigerate batter and make as desired over a 2-3 day period

- Banana Bonus: Using mashed bananas as the oil substitute adds natural sweetness and a delightful fruity note.

Why These Pancakes Are a Standout

These pancakes showcase the magic of freshly milled grains, combining tender texture and rich flavor with the goodness of whole grains. Perfect for leisurely weekend breakfasts or quick weekday meals, they’re a recipe you’ll come back to again and again.

Whip up a batch and let us know your favorite toppings or variations!