Pancakes With Fresh Milled Flour- The Perfect Breakfast Recipe
Pancakes made with fresh milled flour truly are the perfect Breakfast food! Packed with nutrition, and satisfying enough to serve these pancakes by themselves, or pair with any other breakfast foods! What an amazing recipe, eat them plain, or add in some mix-ins to jazz it up! Did I say breakfast food… Silly me, these are great any time of the day. My family LOVES Breakfast for dinner!
If you are new to milling your own flour, then this is the PERFECT recipe for you to start with! So, this pancake recipe or my Spelt Waffle Recipe (found HERE) are some great recipes to dip your toes into freshly milled flour. Because fresh milled flour pancakes are very well received even by the pickiest of eaters! Also, did I mention nutritious, unlike pancakes made with white processed flour that are just empty calories with little no no nutrients.
What To Mix-In My Fresh Milled Flour Pancakes
Fresh milled flour pancakes are a great canvas for a variety of flavors and ingredients. Here are some ideas you could mix in:
- Berries: Blueberries, strawberries, raspberries, or even chopped cherries can add sweetness and bursts of flavor.
- Nuts: Chopped nuts like pecans, walnuts, or almonds can add a nice crunch and extra protein.
- Chocolate Chips: For a touch of indulgence, sprinkle in some chocolate chips. They melt into the batter as the pancakes cook.
- Bananas: Sliced bananas can add natural sweetness and a creamy texture to your pancakes.
- Spices: Cinnamon, nutmeg, or even a dash of cardamom can add warmth and depth to your pancakes.
- Citrus Zest: Grated lemon or orange zest can add brightness and a refreshing flavor to your pancakes.
- Flavor Extracts: Vanilla or almond extract can add subtle yet delicious flavor to your pancakes.
Experiment with different combinations to find your favorite! Let me know in the comments below which is your favorite!
Cooking Pancakes Made With Fresh Milled Flour
I really like to use my griddle to make these fresh milled flour pancakes, because I can cook multiple at once, rather than one at a time. You can check a similar one out HERE. But, no matter what whether you are using a griddle, a skillet, or cast iron pan it will need to be preheated. (Don’t turn the heat way up, or this will burn the outside of your pancakes and they will be raw in the middle.) If your pancakes are coming out too dark, decrease your temperature. If they are turning out raw in the middle, decrease the temperature, and increase the cooking time.
Ingredients To Make Pancakes With Fresh Milled Flour
- 3 cups of fresh milled flour 360g (I really love to use soft white wheat for these, but you can play around with the wheat variety your family loves!)
- 2 TBSP sugar 24g
- 1/2 tsp salt
- 2&1/4-2&1/2 cup milk 540g-600g (I you love buttermilk pancakes, you can sub buttermilk here.)
- 4 tsp baking powder
- 2 eggs
- 1/4 cup unsalted, melted butter or oil 52g
- *optional- any mix-ins you desire
Instructions To Make Fresh Milled Flour Pancakes
- Firstly, mill your flour. (I really love to use soft white wheat for these, but you can play around with the wheat variety your family loves!)
- Preheat your cooking surface, whether you are using a griddle, a skillet, or cast iron pan it will need to be preheated to 350*F. (Don’t turn the heat way up, or this will burn the outside of your pancakes and they will be raw in the middle. )
- Add the sugar, baking powder, and salt to the milled flour, and stir to combine.
- Then, in a separate bowl, whisk egg, milk, and melted butter together.
- Pour the wet ingredients into the dry ingredients, and then mix just until incorporated.
- Allow the batter to sit for 10-15 minutes while your cooking surface preheats. This will also allow the freshly milled flour to absorb the liquids, and also the bran to soften.
- Lightly oil your cooking surface, and using a 1/3 cup measuring cup, then pour the batter onto the preheated cooking surface.
- If you are adding mix-ins, you can sprinkle them immediately onto the uncooked side of the pancake batter.
- Cook the pancake on the first side until it gets all bubbly, and the edges start to look cooked. This should take around 2-4 minutes.
- Then, flip the pancake over and cook for about 1-2 more minutes, until fully cooked.
- Remove them from the cooking surface, and serve warm.
- Lastly, Enjoy!
How To Store Fresh Milled Flour Pancakes
These are best served warm right after cooking. But, these fresh milled flour pancakes also freeze beautifully! Let the pancakes cool completely, then place them in a freezer safe bag or container. They will last in the freezer for 3-4 months. These are super handy to have on hand for a quick bite to eat!
Watch my make some pancakes HERE. These are made with discard if you are interested in sourdough recipes. Also, I do have some sourdough recipes made with fresh milled flour too, so you can find those HERE.
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Pancakes Made With Fresh Milled Flour
Ingredients
- 3 cups fresh milled flour 360g I really love to use soft white wheat for these, but you can play around with the wheat variety your family loves!
- 2 TBSP sugar 24g
- 1/2 tsp salt
- 2&1/4-2&1/2 cup milk 540g-600g I you love buttermilk pancakes, you can sub buttermilk here.
- 4 tsp baking powder
- 2 eggs
- 1/4 cup unsalted, melted butter or oil 52g
- *optional- any mix-ins you desire
Instructions
- Firstly, mill your flour. (I really love to use soft white wheat for these, but you can play around with the wheat variety your family loves!)
- Preheat your cooking surface, whether you are using a griddle, a skillet, or cast iron pan it will need to be preheated to 350*F. (Don’t turn the heat way up, or this will burn the outside of your pancakes and they will be raw in the middle. )
- Add the sugar, baking powder, and salt to the milled flour, and stir to combine.
- Then, in a separate bowl, whisk egg, milk, and melted butter together.
- Pour the wet ingredients into the dry ingredients, and then mix just until incorporated.
- Allow the batter to sit for 10-15 minutes while your cooking surface preheats. This will also allow the freshly milled flour to absorb the liquids, and the bran to soften.
- Lightly oil your cooking surface, and using a 1/3 cup measuring cup, pour the batter onto the preheated cooking surface.
- If you are adding mix-ins, you can sprinkle them immediately onto the uncooked side of the pancake batter.
- Cook the pancake on the first side until it gets all bubbly, and the edges start to look cooked. This should take around 2-4 minutes.
- Then, flip the pancake over and cook for about 1-2 more minutes, until fully cooked.
- Remove them from the cooking surface, and serve warm.
- Lastly, Enjoy!
Notes
*This post contains affiliate links, which means I make a small commission at no extra cost to you! Also, as an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Love and Have Used!
Barley flour mixed with soft white really makes for even fluffier pancakes. I have started mixing barley with soft white for alot of my baked goods like muffins etc. But especially pancakes.
Yes! I love to add Barley flour to my cakes, biscuits, and cookies too! Thanks so much for the tip!
Is the three cups needed un milled or milled flour? Thanks!
The cups is for the milled flour, but if you go by weight, you can weigh out the wheat berries, and that will give you the same weight in flour. (this is not the same for volume, so 100g of wheat berries equals 100g of freshly milled flour. BUT, 1 cup of wheat berries does not equal 1 cup of flour.) Let me know what you think! Thanks!
Can this recipe be halved? I’m just baking for one and won’t even need a full half recipe. It looks like things could be divided, but I’m never sure with baking powered and such if you can just half it.
Yes, this recipe can be cut in half. If we have leftover pancakes, we pop them in the freezer. Nice to have something quick and ready to go!
Can you use unsweetened vanilla
coconut milk in this recipe?
I would think that would work in place of the milk, yes. Let me know how they turn out!
Mine turned out nicely although a little dense. What do you think that could be from?
If they were dense, I would make sure your baking powder is fairly new, and mix it before using. Sounds like it didn’t give enough rise with it. Also, another trick is to let the batter sit mixed up for 15 minutes before cooking. Last thing, make sure your heat is not too high, if they get too dark on the outside before baking in the center that can cause issues with texture as well. I hope that helps!