Easy, Fluffy Fresh Milled Flour Pancakes | Whole-Grain

We have a tradition in our home. Every Saturday is Pancake Saturday. We both look forward to it all week long. These Fresh Milled Flour Pancakes are delicious and nutritious.

Pancakes just seem to be one of the meals that feels special! Lately, I have been making my pancakes with freshly ground wheat and have honed in on a wonderful recipe!

Fresh milled flour makes the best pancakes and an easy breakfast idea!

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For years now, I have been making sourdough pancakes on Saturdays, however, recently, I got up that morning and didn’t think ahead enough to have the amount of starter I needed for the pancakes.

I just decided on a whim to grind some wheat berries and make the pancakes from that.

I use the Nutrimill Impact grain mill to mill my own wheat for whole grain flours.

Why Whole Grains?

Whole grain flours or fresh milled flours have all of the nutrition intact. The bran and germ are still in the flour making it very high in flour and nutrients.

Store bought flour has the bran and germ sifted out for long term storage. This also removes all of the nutrients and fiber.

Fresh milled flour is also so much more flavorful than white flour.

The first batch weren’t the best, but, every week they got better and better. I am now very happy with the recipe and wanted to share it with you all!

You don’t have to use freshly milled wheat, you can definitely use store bought whole wheat. However, the flavor of freshly milled flour is far superior to pancakes made with all purpose flour.

One of the best things about these pancakes is that your kids most likely won’t have any idea they are eating “healthy” pancakes!

Which wheat berries work best for pancakes made with fresh milled flour

I use hard white wheat, however, these would also be great using hard red wheat, einkorn, or spelt!

White whole wheat flour made from hard white wheat berries is an all around versatile flour that can be used for any recipe in your kitchen.

One of the best options is soft white wheat berries. The flavor is very mild and the flour is light making for fluffy pancakes.

Soft white wheat flour is the best choice for recipes that don’t require gluten development or a rise as it is high in moisture and low in protein.

When making these, I like to add “extras” like pumpkin spice or ginger and molasses. It gives the pancakes an extra little something!

When making a simple recipe like pancakes, it is so important to use the highest quality ingredients.

Since there are only a few ingredients if this whole wheat pancake recipe, you want to make sure they are all the best ingredients.

For this recipe you will need:

1. Freshly ground whole wheat, or, store bought whole wheat flour.
2. Baking Powder.
3. Baking Soda.
4. Salt.
5. Vanilla.
6. Egg.
7. Milk. You can use non-dairy milk or whole milk.

The first step is to grind the wheat berries.

It’s important to only grind the amount you need and not store up a bunch of fresh flour.

Fresh flour will start to go rancid pretty quickly after grinding.

For this recipe, I grind 3/4 cup of wheat berries.

Note, for a gluten free pancake made with buckwheat flour, try my gingerbread pancakes

How to make fresh milled flour pancakes

Preheat a cast iron skillet to medium heat. My favorite cast iron skillet is the Field 10 inch skillet

In a medium mixing bowl, mix the dry ingredients together well.

In a separate bowl add the wet ingredients and mix well.

Combine the wet and dry ingredients. Do not over mix. You will get much fluffier pancakes if you just get the ingredients mixed together.

Grease your preheated pan with a little melted butter or coconut oil.

Use 1/3 cup of batter of pancake batter for each pancake.

Cook for 1-3 minutes on each side until golden brown.

You can also make your pancakes on an electric griddle

An electric griddle is handy to make more pancakes at once.

Note: This batter is on the thick side, so, you may need to shape the batter a bit to get a nice round pancake. This makes for the most delicious and filling pancakes!

Now for the fun part, THE TOPPINGS!

Don’t get me wrong, these pancakes are great on their own with pure maple syrup, however, if you want to take them up a few hundred notches, you need to try them with these toppings!

I like to take a couple of scoops of my homemade greek yogurt and spread over the pancake. Then a dash of cinnamon and a drizzle of maple syrup.

After that, I top with chopped pecans. When I tell you this makes the pancakes delectable, I really mean it!

Another delicious option is to top with fresh fruit and pure maple syrup.

Storage

Store leftover whole grain pancakes in an airtight container in the fridge for 3-5 days.

Freeze in freezer safe bag for up to 3 months.