Fluffy Fresh Milled Pancakes
Nothing says farmhouse breakfast like a big stack of pancakes. Not only are these fresh milled pancakes fluffy and delicious, but they are also nutritious. I just know your kiddos (and the rest of your family) will eat them up!
One of my family’s favorite breakfasts is pancakes. Every weekend when my husband is home I make sure to make them for him because he loves them so much.
While homemade pancakes with conventional flour are healthier than the mix or frozen ones from the store, none beat the nutrition in this recipe!
These fresh milled pancakes are so delicious and melt in your mouth, but also pack a powerful health punch. Since fresh milled flour is chock full of essential vitamins and minerals, you can feel good about feeding these to your family any day of the week!
Why You Will Love These Fresh Milled Pancakes
Simple – Made with only a few staple ingredients, I know I can whip up a batch of these last minute and have everything I need on hand.
Nutritious – Pancakes made with fresh milled flour is like having a treat that’s actually healthy. Your kids will be begging for these and you won’t mind because you know they’re getting all sorts of good for them ingredients.
Delicious – Dare I say these fresh milled pancakes are even more delicious than your traditional diner pancake? Fresh milled flour has such a deep, delicious flavor that makes these pancakes really sing!
Health Benefits of Making Your Waffles from Fresh Milled Flour
Conventional flour that you find on the store shelves has been stripped of most of its original, nutrient rich properties in order to make it more shelf stable.
Because the germ of freshly milled flour contains oils that cause the flour to spoil after a certain amount of time, the food industry has found that if they remove it they are able to keep their product on the shelves much longer.
This is a benefit to the big box stores, but a loss for our health. Not only has the flour been stripped of the germ, but it has usually been bleached and then had synthetic vitamins and minerals added back in under the term “enriched”.
Our bodies don’t process these synthetic additives the same way as they do the naturally occurring version. This is why fresh milled flour is much more beneficial to our bodies.
Because we are milling the flour right before using it, we get all of the benefits of wheat the way God intended it.
Some of these health benefits may include:
- Much of our needed dietary fiber
- Essential A, B and E vitamins
- Necessary minerals like Magnesium, Phosphorus, Cobalt, Zinc and Iron
- Unsaturated fats naturally present in the germ
- Antioxidants and enzymes beneficial to overall health
Where to source wheat berries?
My favorite place to source organic wheat berries for fresh milled flour is Azure Standard. Their prices are super affordable and you can stock up by buying in bulk and taking advantage of ever more savings. They have a variety of different types of wheat berries including:
What kind of wheat berries are best?
As a general rule of thumb, soft wheat berries and spelt are best for baked good like cookies, cakes and these fresh milled pancakes.
Hard wheat varieties are better for making breads like sandwich and artisan loaves, bagels and so on.
Ingredients
Milk – whole milk is best
Avocado oil or butter – I like the convenience of avocado oil, but melted butter works well too
Vanilla – a high quality vanilla extra is my preference
Eggs
Sugar
Freshly milled flour – you will want to use soft white wheat or spelt for this recipe
Baking powder
Baking soda
Salt
Tools You Will Need
Grain Mill – This is the one I have and absolutely love
Mixing bowl
Pan, skillet or griddle
How to Make This Fresh Milled Pancake Recipe
Step 1 – Into a mixing bowl grind your soft white wheat or spelt grain (2.5 cups, 320 g). I highly recommend weighing out the grain before putting it through the mill for accuracy.
Step 2 – While the grain is being milled add baking powder (3 tsp), baking soda (1/2 tsp), salt (1/2 tsp) and sugar (1/4 cup, 50 g) to the fresh flour. Whisk the dry ingredients together and set aside.
Step 3 – Whisk together milk (1 3/4 cup, 420 g), egg, vanilla (2 tsp). Pour wet ingredients in with dry ingredients and add avocado oil or melted butter (1/4 cup, 60 g). Whisk until well combined with no lumps, but don’t over mix.
Step 4 – Allow batter to rest while preheating the skillet or griddle you will be using. For a skillet, set to medium or medium high heat. For an electric griddle set to about 325-350°F.
Step 5 – Once heated well, add butter or coconut oil to your skillet or griddle and spoon in about 1/3-1/2 cup of batter per pancake. Allow it to cook until it is starting to set on the top edges and small bubbles are beginning to form (typically about 2-3 minutes, but keep an eye on them). Then flip and cook another 1-2 minutes. If your pancakes are getting burnt on the bottom you will want to adjust your heat down and if they aren’t turning golden but more of a light tan, you may want to adjust your heat up.
Step 6 – Repeat this process until all the pancake batter has been used. Serve warm with maple syrup, strawberry jam, or even whipped cream and enjoy!
Best Fresh Milled Pancake Recipe Step by Step Instructions
Into a mixing bowl grind your fresh milled flour and add baking soda, baking powder, salt and sugar.
Whisk together milk, egg, and vanilla and add to dry ingredients along with avocado oil. Mix until just combined with no lumps or dry flour left.
To a preheated and buttered skillet or griddle add 1/3-1/2 cup of batter per pancake. Allow to cook until edges are set and small bubbles have formed, about 2-3 minutes.
Flip and cook for another 1-2 minutes. Serve warm with maple syrup, butter, jam or even whipped cream and enjoy!
Substitutions
Milk – You can substitute buttermilk for the milk in this recipe at a 1:1 ratio
Avocado oil – melted butter or coconut oil works well
Sugar – maple syrup or honey can be substituted in 1/3 cup amount
Freshly milled flour – I would highly recommend sticking with soft white wheat or spelt for this recipe. I would not recommend using hard wheat varieties.
Fresh Milled Flour Pancake Recipe Freezer Instructions
One of my very favorite things about this recipe is how well they do in the freezer. Store bought frozen pancakes don’t have much nutrition to offer our families. Fresh milled pancakes are full of so much good stuff, that having them handy in the freezer almost feels like hacking breakfast time. Nutritious and fast? Sign me up!
Freezing them is so simple, too! Once the pancakes are cooled, just store in a freezer ziplock. No need to flash freeze on a baking sheet. When you’re ready to heat them up, just pop them apart and place in the toaster on medium high heat! They taste fresh and delicious.
I always try to double this fresh milled pancakes recipe at minimum to make sure our freezer stays stocked for a long time.
Common mistakes when making fresh milled pancakes
Over mixing the batter – we want to mix until the batter is just combined with no lumps or dry flour left. Over mixing may cause your soft, fluffy pancakes to become dense.
Having the skillet too hot – this is a common mistake and not a huge deal if you catch it and adjust it, but try to remember to keep your skillet around medium heat or if you’re using an electric griddle keep it around 325°.
Overcooking your pancakes – We want our pancakes to be cooked just through. This is how we will get that melt in your mouth texture! Be sure to keep an eye on them so you can flip them as soon as they’re ready!
Tips for making fresh milled pancakes
Homemaker Tip
These fresh milled pancakes make a great addition to a meal train meal. People often get so many dinners delivered, but not many breakfast options. You can whip these up in no time and even freeze them for the recipient and include toaster instructions on the bag. They will very much appreciate the extra thought!
Fresh Milled Pancakes Recipe FAQ
FAQ
Fresh Milled Pancakes
Equipment
- Grain Mill
- Mixing bowl
- Skillet or Electric Griddle
Ingredients
- 2.5 cups fresh milled soft white wheat 320 g
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sugar 50 g
- 1 3/4 cup milk 420 g
- 1 egg
- 1/4 cup avocado oil 60 g
Instructions
- Into a mixing bowl grind your soft white wheat or spelt grain (2.5 cups, 320 g). I highly recommend weighing out the grain before putting it through the mill for accuracy.
- While the grain is being milled add baking powder (3 tsp), baking soda (1/2 tsp), salt (1/2 tsp) and sugar (1/4 cup, 50 g) to the flour. Whisk the dry ingredients together and set aside.
- Whisk together milk (1 3/4 cup, 420 g), egg, vanilla (2 tsp). Pour wet ingredients in with dry ingredients and add avocado oil or melted butter (1/4 cup, 60 g). Whisk until well combined with no lumps, but don’t over mix.
- Allow batter to rest while preheating the skillet or griddle you will be using. For a skillet, set to medium or medium high heat. For an electric griddle set to about 325-350°F.
- Once heated well, add butter or coconut oil to your skillet or griddle and spoon in about 1/3-1/2 cup of batter per pancake. Allow it to cook until it is starting to set on the top edges and small bubbles are beginning to form (typically about 2-3 minutes, but keep an eye on them). Then flip and cook another 1-2 minutes. If your pancakes are getting burnt on the bottom you will want to adjust your heat down and if they aren’t turning golden but more of a light tan, you may want to adjust your heat up.
- Repeat this process until all the pancake batter has been used. Serve warm with maple syrup, strawberry jam, or even whipped cream and enjoy!
Notes
Avocado oil – melted butter or coconut oil works well
Sugar – maple syrup or honey can be substituted in 1/3 cup amount
Freshly milled flour – I would highly recommend sticking with soft white wheat or spelt for this recipe. I would not use hard wheat varieties Freezer Instructions Once the pancakes are cooled, just store in a freezer ziplock. No need to flash freeze on a baking sheet. When you’re ready to heat them up, just pop them apart and place in the toaster on medium high heat.
