Fluffy Fresh Milled Flour Pancakes with Buttermilk
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Whole wheat pancakes don’t have to be dense or bland. These fresh milled flour pancakes are soft and fluffy and made with 100% whole grain flour!
Pancakes are a classic Sunday morning breakfast option, and everyone needs a solid recipe for whole grain pancakes. For many people, this is the first recipe they make after they get their grain mill.
After trying several other versions out there and finding them a little lackluster, I tweaked a few things to make them my own.
I like fluffy pancakes, and don’t accept that you can’t have those if you use whole grain flours. That’s just not true! The secret is to use fresh leavening agents (and just enough of them), add fat to soften the flavor and make them tender, and use lots of fresh buttermilk.
Every time we make this recipe, we like it even more. It’s simple, forgiving, and works like a charm!
Why you’ll love this whole wheat pancake recipe
- Made with 100% whole grains
- Comes together quickly and easily
- Relies on common pantry staples
- Can be made with any type of wheat berries
- Makes 15 pancakes, so plenty for most families
- Uses a thicker batter for fluffier pancakes
- Perfect vehicle for all your favorite toppings
- Whole grain version of a family favorite
- Super easy breakfast recipe
Equipment
To make these pancakes, you’ll need:
- Grain mill
- Medium mixing bowl
- Whisk
- 1/4 cup measuring cup (this is my go-to scoop for measuring pancakes)
- Electric griddle (or a large cast iron skillet or nonstick pan)
I use the Nutrimill Harvest grain mill, which is quick and easy to use. It’s perfect for grinding flour for pancakes! Use code MILKGLASSHOME to save $20 on your order.
Ingredients
- Freshly milled flour – I milled hard white wheat berries for the batch in the photos, but this recipe also works with soft white wheat flour, soft red, hard red, etc. You can even use conventional whole wheat flour from the grocery store!
- Baking powder & soda – It’s essential to use fresh baking powder to get the best rise. I recommend sifting to remove any clumps.
- Kosher salt
- Buttermilk – You generally need about the same amount of buttermilk as flour. Since each type of grain absorbs moisture differently, I recommend starting with 3 cups and adding a little more as needed. It helps to check after the batter rests and just before griddling.
- Pure maple syrup – This is technically optional, but I like how it brings out the flavor. They’re also good with honey, brown sugar, or without any added sugar at all.
- Vanilla extract
- Eggs
- Melted butter – For flavor and tenderness.
I buy all of my wheat berries from Azure Standard and highly recommend them. Get $15 off your first order with code NEW15!
How to Make Fresh Milled Flour Pancakes
- Mill wheat berries at the finest setting your mill can handle.
- Measure out 3 cups of flour (scoop and level) and place in a medium bowl. Add the dry ingredients (baking powder, soda, and salt). Whisk to combine.
- Add the buttermilk, maple syrup, vanilla extract, eggs, and melted butter. Whisk thoroughly. No need to worry about the last few clumps – it’s best not to overmix.
- Let batter rest for 15-20 minutes so the wheat flour can absorb all the moisture.
- Preheat your griddle to approximately 350 F. If needed, add a little coconut oil to the surface. (I use a nonstick griddle and find I get the best texture without oiling the pan.)
- Check the consistency of the batter. If it is is very thick, add an additional 1/4 cup of buttermilk as needed.
- Use a 1/4 cup measuring to scoop out the pancake batter and add it to the hot griddle. Use the bottom of the measuring cup to spread it out a bit.
- Cook for about 1-2 minutes or until there are many little bubbles on the surface of the pancake and golden brown underneath. Use a spatula to flip the pancakes and cook for an additional 2-3 minutes. When done, the pancakes will puff up and begin to collapse.
- Transfer the cooked pancakes to a tray or plate and continue cooking until all of the batter is used.
- Serve with maple syrup, butter, and fresh fruit and enjoy!
Storing Suggestions
Store leftover pancakes in an airtight container in the fridge for 3-4 days. To reheat, I recommend either microwaving for 1-2 minutes or warming them back up on a griddle.
Tips & Variations
- Adjust the thickness. If you prefer thicker pancakes, stick with just the 3 cups of buttermilk. If you prefer thinner pancakes, add more buttermilk to the batter after the rest.
- Add mix-ins. Sprinkle fresh blueberries, chopped nuts, or diced apple pieces over the pancakes as they cook. So good!
- Make your own buttermilk. If you don’t have any buttermilk, add 3 tbs of lemon juice or white vinegar and cover with regular milk until you have 3 cups of liquid. Let the mixture sit for 5 minutes then use like normal.
- Use separate bowls. You can certainly mix the wet ingredients in a separate bowl, but I find it works well to add them right on top of the dry ingredients and stir to combine. It’s easy and saves you a little cleanup.
How to Serve
These fluffy pancakes can be served just like any other type! Add butter, a little maple syrup, and fresh fruit. You can also add a drizzle of peanut butter or your favorite nut butter, chopped nuts, etc.
FAQs
I’ve made this recipe with soft white wheat, hard white wheat, and hard red wheat. They were all great! Pancakes are ideal for soft wheat varieties since they are lower in protein and gluten, so they need leavening agents like baking powder or baking soda to help them rise. But, you can certainly use hard wheat varieties, too, for a nuttier flavor. If you want pancakes that taste more than traditional options, use white whole wheat flour (either soft or hard). Red wheat has a stronger, classic whole wheat flavor.
Freshly milled flour is made by grinding whole wheat berries into a powder at home. You’re basically making your own flour instead of purchasing pre-ground flour from the store.
Related Recipes
Fresh Milled Flour Pancakes
Equipment
- grain mill
- medium mixing bowl
- whisk
- griddle
- measuring cup
Ingredients
- 3 cups soft white wheat flour freshly milled, can use any type of red or white wheat
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt if using fine salt, use 1/2 tsp
- 3 cups buttermilk plus an additional 1/4 to 1/2 cup if needed
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 eggs
- 4 tbs melted butter
Instructions
- Mill wheat berries at the finest setting your mill can handle.
- Measure out 3 cups of flour (scoop and level) and place in a medium bowl. Add the baking powder, soda, and salt. Whisk to combine.
- Add the buttermilk, maple syrup, vanilla extract, eggs, and melted butter. Whisk thoroughly. No need to worry about the last few clumps – it’s best not to overmix.
- Allow the mixture to rest for 15-20 minutes so the wheat flour can absorb all the moisture.
- Preheat your griddle to approximately 350 F. If needed, add a little coconut oil to the surface. (I use a nonstick griddle and find I get the best texture without oiling the pan.)
- Check the consistency of the batter. If it is is very thick, add an additional 1/4 cup of buttermilk as needed.
- Use a 1/4 cup measuring to scoop out the pancake batter and add it to the hot griddle. Use the bottom of the measuring cup to spread it out a bit.
- Cook for about 1-2 minutes or until there are many little bubbles on the surface of the pancake. Use a spatula to flip the pancakes and cook for an additional 2-3 minutes. When done, the pancakes will puff up and begin to collapse.
- Transfer the cooked pancakes to a tray or plate and continue cooking until all of the batter is used.
- Serve with maple syrup, butter, and fresh fruit and enjoy!
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