Freshly milled pancakes are filling and tender, perfectly suited for breakfast or dinner. Full of robust whole wheat flavor and nourishment, look no further for a cozy, wholesome, family favorite.
Like our favorite sourdough pancakes, this fresh milled flour pancakes are simple, hearty, and delicious, allowing for quick and easy breakfasts. I love recipes that focus on pantry staples, simple ingredients that I always have on hand. And I also love that these homemade pancakes are not only delicious comfort food, but also filling and wholesome whole-grain nourishment.
Whether you have a large pancake griddle or a cast-iron skillet or two, this recipe yields a healthy and quick batch of pancakes in no time. Plus, clean-up is kept simple by mixing everything up in one bowl. This recipe is just as simple as traditional pancakes, but with the added nutrition and hearty flavor of whole wheat.
Some of our favorite toppings:
- peanut butter, banana, and honey
- homemade whipped cream with fresh fruit
- butter and maple syrup or homemade strawberry jam
- homemade Greek yogurt and fresh berries
- ricotta cheese with blueberry sauce
If you’re looking for more ways to incorporate whole grains in your diet, try whole wheat biscuits, multi-grain sourdough bread, whole wheat tortillas, or whole wheat sourdough dinner rolls. And in case you didn’t know, you can mill your own wheat at home for the freshest, most nutritious home-ground flour!
Why You’ll Love This Recipe
Whole wheat goodness – Made with 100% freshly milled flour, these fluffy pancakes are hearty and filling.
Tender texture and delicious taste – The milk, eggs, and vanilla blend wonderfully with the nutty, robust flavor of whole grains, yielding a flavorful, tender pancake.
Quick and easy recipe – Easy ingredients and simple assembly, these whole-grain pancakes are prepped and cooked up quickly.
Ingredients
Soft White Wheat Flour – I use soft white wheat berries for this recipe. If you don’t mill your own grains, you can also buy white whole wheat flour at the store.
Sugar – You can use white sugar, brown sugar, honey, or even maple syrup to sweeten. You can also leave it out if you’d prefer.
Milk – I like the taste and texture that whole milk adds to this recipe, but you can use your milk of choice.
Butter – Melt the butter for greasing the skillet. You can also use a neutral oil.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Freshly Milled Pancakes
Step 1: In a large mixing bowl, add flour, baking powder, salt, and sugar. Stir until combined.
Step 2: Add the milk, eggs, and vanilla to the dry ingredients, stirring just until combined. Overmixing can lead to dense pancakes, so it’s okay to have small lumps in the batter.
Step 3: Let the pancake batter rest for 5-10 minutes while you preheat your griddle or cast-iron skillet on medium-low heat. This rest period helps the grains to soften, improving the overall texture of the pancakes.
Step 4: Add some melted butter to the hot pan, followed by about 1/3 cup of the batter for each pancake.
Step 5: Cook on the first side until no more bubbles are forming, then flip. Cook on the second side for 1-2 minutes or until cooked through and golden brown. Adjust the temperature as needed if the pancakes are cooking too quickly or too slowly.
Step 6: Serve warm with butter, pure maple syrup, or fresh fruit. Keep cooked pancakes warm in the oven on the lowest temperature while you finish with the rest of the batter.
Tips
- The rest period is important for softening the texture of the whole grain flour.
- Be careful not to over-stir the batter. The batter does not need to be perfectly smooth.
- A thick batter will yield thicker, fluffier pancakes, while a splash of milk to thin out the batter will yield thinner pancakes that are still soft and tender.
- Adding too much batter to your griddle or skillet will result in lots of spreading and pancakes cooking together. I find about 1/3 cup is enough to spread and keep some space between pancakes, depending on your cooking surface.
- Adding extra butter to the hot skillet while cooking the batter will give your pancakes those delightful crispy edges.
Recipe FAQs
Cooled pancakes can be kept in an airtight container in the refrigerator for several days. They can also be frozen in a single layer on a baking sheet, then kept in a freezer bag in your freezer for several months. Reheat at a low oven temperature to serve.
Absolutely! This is a great recipe for making ahead. Double the recipe, then freeze the cooled pancakes between layers of parchment paper so they don’t stick together. Pop them in the oven or toaster to reheat.
Yes, this recipe is a great base for other flavors and add-ins. Enjoy other flavors like almond, lemon, orange, or cinnamon, or sprinkle some fresh fruit, chocolate chips, nuts, or dried cranberries on each pancake as it cooks.
Whole wheat is more nutrient-dense than its processed counterpart, all-purpose flour. Having all parts of the grain intact provides more vitamins, minerals, and fiber for your body. Add healthy toppings like fresh fruit, raw honey, or homemade yogurt for a filling, wholesome breakfast.
Sure! Just swap the whole milk for a non-dairy milk like almond milk, oat milk, or coconut milk. Instead of butter, use a neutral oil like coconut oil or olive oil for greasing the griddle.
More Breakfast Recipes from the Farmhouse
- Fluffy Ricotta Cheese Pancakes
- Sourdough Orange Cinnamon Rolls
- Sourdough Pancakes
- Homemade Pop Tarts
- Brioche Donuts with Vanilla Custard
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Homemade Pancakes with Fresh Milled Flour
Equipment
- 1 Cast Iron Skillet Any skillet or griddle works great.
Ingredients
- 1 1/2 cups soft white wheat flour*, 210 grams
- 2 tablespoons baking powder, 24 grams
- ½ teaspoon salt, 2.5 grams
- 1 tablespoon sugar, 12 grams
- 1 1/4 cups milk, 305 grams
- 2 eggs, room temperature
- 2 teaspoons vanilla extract, 10 grams
- 4 tablespoons butter, melted
Instructions
- In a large bowl, add flour, baking powder, salt, and sugar. Stir until combined.
- Add the milk, eggs, and vanilla to the dry ingredients, stirring just until combined. Overmixing can lead to dense pancakes, so it’s okay to leave some lumps in the batter.
- Let the batter rest for 5-10 minutes while you preheat your griddle or cast-iron skillet on medium-low heat.
- Add some melted butter to the hot pan, followed by about 1/3 cup of the batter for each pancake.
- Cook on the first side until no more bubbles are forming, then flip. Cook on the second side for 1-2 minutes or until cooked through and golden brown. Adjust the temperature as needed if the pancakes are cooking too quickly or too slowly.
- Serve warm with butter, maple syrup, or fresh fruit. Keep cooked pancakes warm in the oven on the lowest temperature while you finish cooking the rest.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve tried so many fresh milled flour pancake recipe on the internet— THIS is the BEST! Will never need another pancake recipe again!
Great recipe!!
These turned out so fluffy, tasty, and filling. My daughter whipped them up using some local stone ground hard white wheat before leaving for school. So it’s a fast, easy recipe. We ate them with our fruit & yogurt smoothies.
Now that we’ve tried baking with fresh milled flour, I am so excited for our mill and wheat berries to arrive this week. Thank you for sharing your recipes for success!
Are you using hard white wheat or soft white wheat for this?
What milk substitutes would you recommend?
I don’t use them, so whichever one you like best.
Love your lifestyle!