Fresh Milled Flour Pancakes
Perfectly soft and fluffy, these fresh milled flour pancakes are the perfect swap for traditional pancakes! They're made with 100% whole grain flour, a handful of pantry staples, and are ready in about 30 minutes. Perfect for cozy weekend breakfasts!
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!