Pancakes.
Who doesn’t love them??? Perfect for a Saturday or Sunday morning!
The key to light and fluffy pancakes with freshly milled wheat is using soft white wheat flour and BUTTERMILK.
If you don’t have buttermilk, you can still make them but they won’t be as fluffy.
As always, have the “courage of your convictions” as Julia Child always said when it comes to flipping pancakes.
Experiment with the flour you use – I used soft white
Let me know what you think of these pancakes in the comments below!
Soft, Fluffy Pancakes with 100% Freshly Milled Wheat
To get a soft pancake, you need a softer wheat flour. Soft White Wheat works great, but Spelt grains are delicious as well! You can make this about 2-3 days ahead and keep batter in fridge to make fresh pancakes.
Equipment
- Griddle
Ingredients
- 3 cups freshly milled flour soft white wheat, spelt
- 1 tsp salt
- 1 tsp baking soda
- 2 1/2 tsp baking powder
- 1/3 cup oil
- 3-4 cups cultured buttermilk more buttermilk equals thinner pancakes
- 4 eggs
Instructions
- Mix dry ingredients together
- Add eggs, oil, and buttermilk. Whisk until it's smooth and all mixed together
- Heat griddle to about 325-350 degrees. Add scoops of batter.
- When you start to see bubbles, test the pancake. Gently put your spatula under a pancake. If it comes out clean, it's probably ready to flip.
- Cook until done, and slather up with butter, maple syrup, or whatever you like!
Notes
Feel free to add blueberries, chocolate chips, strawberries, etc to the batter. Experiment to make your favorite pancakes!
Tried this recipe?Let us know how it was!
I’ll be creating these for dinner this evening. Promise to come back & let ya know how it went.
These were AMAZING! Thank you fir an outstanding recipe & clear instructions. Alln7nof my children enjoyed them as well as hubby & I.
That’s WONDERFUL!!! I’m thrilled to hear it!
Turned out perfect! I’m a newbie as I just got my grains and grain mill. This is the first recipe that I made using ground soft white wheat. It is easy as well as delicious. Thanks for the clear instructions.
Wonderful! So glad this was helpful!
Felicia you are an amazing woman. We tried these pancakes this morning and were awesome.
Wonderful! So glad you enjoy them like we do.
Bought a grain mill and were pulling our hair out because recipes were not turning out well. Fresh ground flour is a whole different game. Thank you Felicia for all your experience and trials and great recipes! Great Pancakes!
I feel your pain!!! They are SO hard to find, but worth it when you finally figure out good recipes!
Do you have to use cultured buttermilk?
You don’t HAVE to, but I do find the pancakes come out fluffier and lighter with cultured buttermilk.
These are the best buttermilk pancakes I have ever had. I used soft white spring wheat. With the quality of the pancake, I am not even using grass fed butter. However pure maple syrup is the way to go. thank you for the recipe!!
Just made these for my family and we all loved them! I used a combination of soft winter wheat, spelt and just a bit of rye thrown in. Thank you for posting fresh milled flour recipes! It makes switching over to fresh milled so much easier!
Oh boy, I bought a grain mill and a few different wheat berries, but got frozen for a few weeks by doubt and fear. This is my first recipe to grind and fix. I know how to make pancakes with ap flour. These came out marvelous!!! My husband and I really like the wheat taste in these too. I really appreciate you sharing so much information and recipes. Thank you!!
Can coconut oil be substituted for a liquid oil? Or butter even?
If you use coconut oil, don’t use the extra virgin because it’ll give it a coconut taste. Unless you like that of course.
Can this recipe be halfed?
Yep!
Just made the Buttermilk pancakes. The size of the batch was perfect. The flavor so good. This will be my go to pancake receipe. It is so easy to make buttermilk just add 1 Tablespoon Vinager or Lemon Juice for each cup of milk. Made mine with Amond Milk. Worked great. Also used ground Flax for the eggs. I Tablespoon for each egg. This was my 1st time making fresh milled white berries in my pancakes. Very happy to have picked your recipe. Also waited 20 minutes for the batter to absorb the flour. Thank you for sharing.
Have you tried freezing the leftovers? It made quite a bit for my small family. They were delicious, but I don’t think we will be able to eat the rest before they go bad. Normally I just keep in the fridge, but wondered if freezing was an option, and if so how to store them properly in the freezer. Thank you!
Yep! You can wrap them up in plastic wrap or just freeze individually then place in ziploc bag. Pull them out when you want them just like you would with regular frozen pancakes.
Love this recipe! The pancakes were so fluffy and delicious my kids couldn’t have enough.
My family is new the this entire whole grain and freshly milled flour. I made these yesterday for breakfast and it was such a hit. I got up early this morning and made them again before church!
This will be my go to recipe for pancakes. Absolutely delicious!
I used only 3 cups buttermilk and added a splash of vanilla also. Batter was loose. Came out very good. After feeding my family of 6, I also had a plate left over.
What type of oil did you use? Would olive oil or avocado oil work?
I wouldn’t use extra virgin olive oil because that will impart a flavor. However avocado oil or any other mild-tasting oil will be just fine! I usually use peanut oil.
I love it when I make a recipe and not only get a compliment but I even realize that they were excellent. I only had even virgin olive oil and it worked.
Made this recipe this morning with a few changes because we like banana pancakes.
In your video, you speak fondly of IHOP and I agree.
Used hard red instead of soft white.This was not a preference, just did not have any soft white berries.
I sifted the flour. You may have sifted yours but I didn’t see it in the recipe.
Used buttermilk powder mixed with milk instead of just buttermilk.
I’m not sure if sifting or buttermilk powder has any noticeable effect on the final product.
The bananas were incorporated with the other “liquids” and used ghee as the oil.
When incorporating the eggs, I only included the yolks and reserved the whites.
I folded the wet and dry ingredients together but only until lumpy not smooth.
Then after whipping the egg whites until stiff, they were folded into the batter. This step gave the pancakes more lift and somewhat more IHOP-like.
However, the taste of this recipe is far superior to IHOP!
Thank you for the video and recipe.
This combo generated a watery batter. I used 2.5 cups of whole milk with 3tsp of vinegar and it was so runny! Not sure how it can be so off when everyone else has said it’s great.
Back off on the milk. You may just need less. I add in milk until I get the batter I am looking for.
So easy & so good!
Can leftover whey from making yogurt be used in place of buttermilk?
Maybe? But not sure how the taste or texture would be.
I loved this recipe, and it will be a regular from now on.