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!
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
If using a different wheat variety other than soft white, you may need less flour or more liquid.
To 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.