Pumpkin Pancakes Made With Fresh Milled Flour
These Pumpkin Pancakes Made With Fresh Milled Flour are such a success! The perfect balance of moist and fluffy all packed into a little FMF pancake! I adapted my regular pancake recipe for these, and they did not disappoint! If you are looking for my plain pancake recipe, that is HERE. I also have a dry pancake mix that you can make for gifts for the holidays, I can show you how HERE.
What To Do With Left Over Pumpkin Puree?
I have tons of pumpkin recipes to use up any leftover pumpkin puree, checkout my recent video making an amazing moist pumpkin bread HERE. But, for a list of more wonderful fresh milled flour pumpkin recipes, you can checkout my pumpkin recipe page HERE.
Fresh Milled Flour Pumpkin Pancake Mix-Ins Ideas
Fresh milled flour pumpkin pancakes are delicious all on their own, but you can easily change up the flavor with a few mix-ins! So, here are some ideas to get you started.
- Chocolate chips – dark or mini semi-sweet chocolate chips jive perfectly into the pumpkin spice flavor.
- Chopped nuts – pecans or walnuts add a nice crunch and warmth.
- Dried cranberries – give a sweet-tart pop that pairs beautifully with pumpkin.
- White chocolate chips – for a creamy, fall dessert twist.
- Topping ideas– Serve with some softened butter, then a drizzle of real maple syrup, a dollop of whipped cream, or even a sprinkle of cinnamon sugar for an extra cozy breakfast.
These FMF Pumpkin Pancakes make the perfect fall cozy comfort food all on their own. But, I wanted to share some ideas to spice things up even more and have some fun with them. Which one is your favorite? Let me know in the comments below!
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! If using other types of wheat, you may need less flour.)
- 2 TBSP brown sugar 24g
- 1/2 tsp salt
- 1&3/4 – 2 cups buttermilk 490g (You can sub whole milk with lemon juice or vinegar added to it here.)
- 4 tsp baking powder
- 2 eggs
- 1/4 cup unsalted, melted butter or oil 52g
- 1/2 cup pumpkin puree 120g
- 1 tsp pumpkin spice
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- *optional- pecans, chocolate chips, or any mix-in your prefer.
Instructions To Make These Fresh Milled Flour Pumpkin 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! *see notes)
- 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 brown sugar, baking powder, pumpkin spice, cinnamon, and salt to the milled flour, and stir to combine these dry ingredients.
- Then, in a separate bowl, whisk egg, buttermilk, pumpkin puree, vanilla extract, and melted butter together until these wet ingredients are incorporated.
- 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. (Don’t skip this step!)
- Lightly oil or butter your cooking surface, and scoop batter using a 1/3 cup measuring cup, then pour the portioned batter onto the preheated cooking surface.
- If you are adding mix-ins, you can sprinkle them immediately onto the uncooked side of the pumpkin pancake batter.
- Cook the pumpkin 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!
Can I Freeze Fresh Milled Flour Pumpkin Pancakes?
Yes, you can absolutely freeze your leftover FMF pumpkin pancakes if you have any! They are a fantastic snack to warm up on a fast breakfast day! To freeze them, place them on a parchment paper lined baking sheet in a single layer on a baking sheet. If you have more than one layer, put parchment paper between each layer. Then, place the baking sheet into the freezer for about 2 hours, until they are solid. Then, store them for up to 3-4 months in a freezer safe container.
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Fresh Milled Flour Pumpkin Recipes
Pumpkin Pancakes Made With Fresh Milled Flour Printable Recipe
Pumpkin 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! If using other types of wheat, you may need less flour.
- 2 TBSP brown sugar 24g
- 1/2 tsp salt
- 1&3/4-2 cups buttermilk 490g You can sub whole milk with lemon juice or vinegar added to it here.
- 4 tsp baking powder
- 2 eggs
- 1/4 cup unsalted melted butter or oil 52g
- 1/2 cup pumpkin puree 120g
- 1 tsp pumpkin spice
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- *optional- pecans, chocolate chips, or any mix-in your prefer
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! *see notes)
- 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 brown sugar, baking powder, pumpkin spice, cinnamon, and salt to the milled flour, and stir to combine these dry ingredients.
- Then, in a separate bowl, whisk egg, buttermilk, pumpkin puree, vanilla extract, and melted butter together until these wet ingredients are incorporated.
- 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. (Don’t skip this step!)
- Lightly oil or butter your cooking surface, and scoop batter using a 1/3 cup measuring cup, then pour the portioned batter onto the preheated cooking surface.
- If you are adding mix-ins, you can sprinkle them immediately onto the uncooked side of the pumpkin pancake batter.
- Cook the pumpkin 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 Recommend!
