These light and fluffy pancakes are made with 100% whole wheat fresh milled flour. Not to mention they’re quick, easy, and so delicious. The only pancake recipe you’ll ever need!
Pancakes made with fresh milled flour are one of my favorite breakfasts! Serve them up with some real maple syrup and peanut butter (a personal favorite), and you just can’t go wrong. This recipe is quite similar to these sourdough discard pancakes except, of course, without the sourdough discard.
Easy, Budget Friendly Breakfast
Pancakes are one of the easiest from-scratch breakfasts you can whip up. One of the biggest reasons is that they are made with just a few, simple pantry staples that you are very likely to have on hand in your kitchen already.
They are also a relatively cheap breakfast that is far more nutritious than frozen waffles or cold cereal, so definitely give these a try if you’re wanting to save money, eat healthier, and have a delicious breakfast!
What type of wheat berries should I use for pancakes?
I used hard white wheat for the flour I this recipe, but you could also use soft white wheat, or another variety such as einkorn or spelt. I love using hard white wheat in recipes like pancakes, muffins, and other baked goods because it is such a versatile flour!
When making yeast breads I prefer to use hard red wheat berries. Hard red wheat has better gluten formation and gives yeast breads that fluffy and chewy texture that you’re looking for.
Can you freeze pancakes made with fresh milled flour?
Yes! All pancakes freeze quite well, and they make a super easy on-the-go breakfast option for busy mornings. Simply allow the cooked pancakes to cool completely, then place them in a gallon ziplock bag. You can place a piece of parchment paper between the layers of pancakes to prevent them from sticking together in the freezer.
Keep pancakes made with fresh milled flour in the freezer for up to 3 months.
When you’re ready to reheat a pancake, remove it from the freezer and place it in the toaster, toaster oven, or even the microwave. Using the toaster or toaster oven for just a few minutes is my favorite option, because it yields a fresh pancake that is lightly crisp on the outside and moist on the inside.
2 Cups Fresh Milled Flour (210g)*
1 Tbsp. Baking Powder
1/2 tsp. Salt
2 Tbsp. Sugar
1 1/4 Cup Milk
2 Eggs
1/4 Cup Avocado Oil**
In a medium mixing bowl, thoroughly whisk together the flour, baking powder, salt, and sugar.
Next, add the milk, eggs, and avocado oil. Mix until just combined (careful not to over-mix).
In a large skillet, over medium to medium-high heat, melt some butter or coconut oil. When the pan is hot, scoop or pour the pancake batter onto the hot pan. I like to use a 1/4 cup measuring cup to portion out the pancakes.
Cook the pancakes until they are very bubbly on top and golden brown on the bottom. About 3-4 minutes. Give them a flip and cook for another 2-3 minutes.
Notes
*I used hard white wheat berries, but you could also use soft white wheat, einkorn, spelt, or hard red wheat. I highly recommend weighing your flour, if possible.
**You could also use melted butter, melted coconut oil, or another type of flavorless vegetable oil. I personally would avoid using olive oil because you will be able to taste it.
Pancakes made with Fresh Milled Flour
These light and fluffy pancakes are made with 100% whole wheat fresh milled flour. Not to mention they're quick, easy, and so delicious.
Ingredients
- 2 Cups Fresh Milled Flour (210g)*
- 1 Tbsp. Baking Powder
- 1/2 tsp. Salt
- 2 Tbsp. Sugar
- 1 1/4 Cup Milk
- 2 Eggs
- 1/4 Cup Avocado Oil**
Instructions
In a medium mixing bowl, thoroughly whisk together the flour, baking powder, salt, and sugar.
Next, add the milk, eggs, and avocado oil. Mix until just combined (careful not to over-mix).
In a large skillet, over medium to medium-high heat, melt some butter or coconut oil. When the pan is hot, scoop or pour the pancake batter onto the hot pan. I like to use a 1/4 cup measuring cup to portion out the pancakes.
Cook the pancakes until they are very bubbly on top and golden brown on the bottom. About 3-4 minutes. Give them a flip and cook for another 2-3 minutes.
Notes
*I used hard white wheat berries, but you could also use soft white wheat, einkorn, spelt, or hard red wheat. I highly recommend weighing your flour, if possible.
**You could also use melted butter, melted coconut oil, or another type of flavorless vegetable oil. I personally would avoid using olive oil because you will be able to taste it.
Nutrition Information:
Yield:
4Serving Size:
3 small 3-4 inch pancakesAmount Per Serving: Calories: 400Total Fat: 18.7gSaturated Fat: 3.5gCholesterol: 99mgSodium: 368mgCarbohydrates: 50.1gFiber: 6.5gSugar: 10.2gProtein: 12.8g
Nutrition information isn't always accurate.
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