Fresh Milled Flour Pancakes
These Easy Fresh Milled Flour Pancakes are tender, flavorful, and made with 100% freshly milled wheat and simple pantry staples. An easy from-scratch breakfast the whole family will love.
Servings 12
Equipment
- Grain mill
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Griddle or cast iron (or carbon steel) skillet
- spatula
- 1/4 cup scoop (for portioning the batter evenly)
Ingredients
- 1.5 cups milk
- 1/4 cup white vinegar
- 260 g freshly milled soft white wheat flour or a variation (suggestion below)
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1/4 cup melted butter
Instructions
- Stir the milk and vinegar together in a large bowl. Let it sit 5 minutes until slightly thickened.
- Grind your wheat berries on the finest setting your mill offers to create a fluffy, fresh flour.
- In a separate bowl, whisk together: freshly milled flour, sugar, baking powder, baking soda, and salt.
- Pour the soured milk into a larger bowl and add the eggs and melted butter.
- Pour the dry ingredients into the wet ingredients little by little and stir gently until just combined. Don’t overmix—lumps are okay!
- Heat your skillet/griddle to medium (around 325–350°F). Lightly grease if needed.
- Scoop ¼ cup batter for each pancake. Cook until bubbles form and edges set. Flip and cook for another 1–2 minutes until golden.
Notes
Tested Flour Variation Option
This recipe works great with a blend of 160 g soft white wheat, 50 g spelt, and 50 g einkorn — one of my favorite combinations.
Storing and Freezing
Let pancakes cool completely, then store:
- Fridge: 3–4 days in an airtight container
- Freezer: Flash-freeze on a sheet pan, then store in a freezer bag
- Reheat in a toaster, microwave, or warm skillet.