a stack of Fresh Milled Flour Pancakes steaming and topped with melting butter
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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!

a stack of Fresh Milled Flour Pancakes steaming and topped with melting butter
Fresh Milled Flour Pancakes are the perfect anytime breakfast food, so satisfying!

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:

  1. Berries: Blueberries, strawberries, raspberries, or even chopped cherries can add sweetness and bursts of flavor.
  2. Nuts: Chopped nuts like pecans, walnuts, or almonds can add a nice crunch and extra protein.
  3. Chocolate Chips: For a touch of indulgence, sprinkle in some chocolate chips. They melt into the batter as the pancakes cook.
  4. Bananas: Sliced bananas can add natural sweetness and a creamy texture to your pancakes.
  5. Spices: Cinnamon, nutmeg, or even a dash of cardamom can add warmth and depth to your pancakes.
  6. Citrus Zest: Grated lemon or orange zest can add brightness and a refreshing flavor to your pancakes.
  7. 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!

a stack of Chocolate Chip Pancakes made with fresh milled flour
These Chocolate Chip Pancakes made with fresh milled flour are my son’s absolute FAVORITE, also enjoyed by my hubby!

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.

a bowl of dry ingredients
So, this is my bowl of freshly milled soft white wheat flour and the other dry ingredients all together, and waiting to be mixed with the wet ingredients.

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

  1. 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!)
  2. 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. )
  3. Add the sugar, baking powder, and salt to the milled flour, and stir to combine.
  4. Then, in a separate bowl, whisk egg, milk, and melted butter together.
  5. Pour the wet ingredients into the dry ingredients, and then mix just until incorporated.
  6. 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.
  7. Lightly oil your cooking surface, and using a 1/3 cup measuring cup, then pour the batter onto the preheated cooking surface.
  8. If you are adding mix-ins, you can sprinkle them immediately onto the uncooked side of the pancake batter.
  9. 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.
  10. Then, flip the pancake over and cook for about 1-2 more minutes, until fully cooked.
  11. Remove them from the cooking surface, and serve warm.
  12. Lastly, Enjoy!
fresh milled flour pancakes ready to flip showing the bubbles on top of the batter
So, here you can see those iconic bubbles on the top of the pancake, this is a tell tale sign that they are about ready to be flipped.

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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Check Out Some Of My Other Recipes

Waffles Made With Fresh Milled Flour – Spelt

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Pizza Dough FMF

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Apple Cider Donuts

English Muffins

Buttery Biscuits

Cinnamon Swirl Bread

Fresh Milled Flour Recipe Index

Fresh Milled Flour Pancakes Printable Recipe

a stack of Fresh Milled Flour Pancakes steaming and topped with melting butter

Pancakes Made With Fresh Milled Flour

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!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 16 Pancakes

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.
    a bowl of dry ingredients
  • 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.
    pouring the batter on 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.
    fresh milled flour pancakes ready to flip showing the bubbles on top of the batter
  • 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!
    a stack of Chocolate Chip Pancakes made with fresh milled flour

Notes

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!
Keyword chocolate chip pancakes, fresh milled flour, pancake recipe, pancakes, soft white wheat

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2 Comments

  1. 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.

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