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Fresh Milled Flour Apple Fritter Pancakes

These Fresh Milled Flour Apple Fritter Pancakes are fluffy, packed with apples and warm spices, with crispy golden edges. All the flavor of apple fritters without deep frying!
Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 20 minutes
Total Time 50 minutes
Servings 13 pancakes

Equipment

  • Grain mill
  • Kitchen scale
  • Apple peeler/corer/slicer tool (optional)
  • Skillet or Pan

Ingredients

  • Oil, for cooking
  • 195 g soft white wheat berries
  • 3 tablespoons granulated sugar
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon apple pie spice
  • 1 cup whole milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2-3 medium apples about 12 oz. peeled, cored, and diced

Instructions

  • Mill the Flour: Mill 195 grams of soft white wheat berries on the finest setting of your grain mill.
  • Mix the Dry Ingredients: In a small bowl, whisk together the freshly milled flour, sugar, baking powder, salt, cinnamon, and apple pie spice.
  • Prepare the Apples: Peel, core, and finely dice the apples so they cook evenly throughout the pancakes. I like to use my apple peeler/corer/slicer tool to speed this up, then chop the slices into small pieces.
  • Mix the Wet Ingredients: In a separate large bowl, whisk together the whole milk, eggs, and vanilla extract until combined.
  • Combine and Add the Apples: Add the dry ingredients to the wet ingredients and gently stir until just combined. Fold in the peeled, cored, and diced apples so they're evenly distributed throughout the batter.
  • Let the Batter Rest: Cover the bowl and let the batter rest for 20 minutes. This allows the freshly milled flour to absorb the liquid, helping create a softer, more tender pancake.
  • Cook the Pancakes: Heat a large skillet over medium heat and add enough oil to generously coat the bottom. This helps create those delicious golden, slightly crispy edges that make the pancakes taste more like apple fritters.
    Using a ¼-cup measuring cup, scoop the batter onto the hot skillet. Cook until the bottoms are golden brown and the edges begin to set, about 2-3 minutes.
    Flip and cook for another 2–3 minutes, or until golden brown and cooked through. Continue with the remaining batter, adding more oil as needed.
    As the pancakes finish cooking, you can place them on a wire rack lined with paper towels to absorb any excess oil while you cook the remaining batches.
  • Serve and Enjoy: Serve the pancakes warm with butter, maple syrup, or a simple powdered sugar glaze (see recipe below) for even more of that classic apple fritter flavor!

Notes

Storage: Store leftover pancakes in an airtight container in the refrigerator for 3–4 days.
Freezing: Freeze cooled pancakes in a freezer-safe bag or container for up to 3 months, placing parchment paper between layers to prevent sticking.
Reheating: Warm in a skillet, toaster oven, or microwave. I prefer a skillet to bring back those golden, slightly crispy edges!
Powdered Sugar Glaze Recipe: Whisk together 2 cups (240 g) powdered sugar, ¼ cup whole milk, and ½ tsp vanilla extract until smooth. Drizzle over warm pancakes for a classic apple fritter flavor.