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Soft, tender, and fluffy, these fresh milled flour pancakes will totally defy your expectations for whole grains! The secret to the fluffiest whole wheat pancakes is to use enough moisture (ideally buttermilk) and let them rest for a bit to soak it up all up. Then, griddle like normal and serve with butter, maple syrup, and your favorite toppings for the perfect weekend breakfast. They’re about to be your new family favorite!
Pancakes are an essential for many of us on the weekends, which is probably part of why they’re also one of the first things many home millers try once they get their new mill.
They’re easy to make, don’t require a long proofing or kneading, and please pretty much everyone!
But after playing around with my regular pancake recipe for a while, I was frustrated that my pancakes with freshly milled flour weren’t turning out right.
They were either way too thin or way too thick, and I couldn’t quite nail that fluffy texture.
Fortunately, this simple recipe has none of those problems. It results in tender, fluffy pancakes every single time, yet they’re still loaded with 100% whole wheat flour. They’re the best!
If you want to make the most of your grain mill, take a peek at my guide to Milling Flour for Beginners. You’ll also want to make a batch of these chewy fresh milled flour chocolate chip cookies. You won’t be able to tell they’re made with 100% whole grains!
Why you’ll love this fresh milled whole wheat pancake recipe
- Made with 100% freshly milled grains
- Requires ordinary pantry staples
- Easy to customize with different spices, extracts, and mix-ins
- Hearty way to start any weekend
- One batch makes 15 pancakes, so plenty for the whole crew
- Super simple recipe anyone can make (kids included!)
Ingredients
- Fresh flour – For this recipe, I used hard white wheat berries, but you can really use any type of whole wheat flour. In general, soft wheat varieties, like soft white wheat flour, are best for quick breads and pancakes since they have less gluten, but all types work. Just be aware that the color and flavor will vary between the different types.
- Baking powder & baking soda – For fluffier pancakes, you really need some help raising that heavy whole wheat flour. I use a mixture of two leavening agents, as well as eggs and buttermilk, to get the very best rise.
- Kosher salt – Please keep in mind that this is not the same as table salt! If you use table or fine salt, please reduce the salt content by at least half.
- Buttermilk – This is KEY to the all of the best pancakes! Buttermilk adds a lovely flavor, softens the whole wheat, and contributes to the rise. You often need the same amount of buttermilk as whole wheat, although you may need to add slightly more about the rest period.
- Pure maple syrup (optional) – Sure, we might be slathering these pancakes with syrup after griddling, but I love how it brings out the whole wheat flavor.
- Pure Vanilla extract – I use my homemade Bourbon vanilla extract.
- Eggs
- Melted butter – You can also use melted coconut oil, but you won’t get the same buttery flavor.
I usually buy my wheat berries (and other baking ingredients) from Azure Standard. They have great prices and the quality is incredible. Check them out and save $15 on your first order with code NEW15!
Equipment
To make , you’ll need:
- To make this pancake, you’ll need:
- Grain mill (I have a Nutrimill Harvest)
- Medium mixing bowl
- Whisk
- Electric griddle or large cast iron skillet
- Spatula
- 1/4 cup measuring cup (this is what I always use for measuring out pancake batter)
How to Make Fresh Milled Flour Pancakes
- Mill the wheat berries at the finest setting your mill allows.
- Measure out 3 cups of the fresh milled flour (scoop and level for consistent measuring) and add to a medium bowl. Add the remaining dry ingredients (baking powder, baking soda, and salt) and whisk to combine.
- Add the wet ingredients (buttermilk, maple syrup, vanilla extract, eggs, and melted butter). Whisk thoroughly, but don’t worry about getting all the clumps.
- Let the batter rest for about 15-20 minutes for the wheat flour to soak up the moisture.
- Preheat the griddle to 350F or warm a cast iron skillet over medium heat. Each griddle will heat slightly differently. (With my griddle, I usually start with 350F, then end up turning it down to 300F and adjusting as needed depending on how quickly the pancakes are browning.) You can oil the griddle if needed, but I get the best color when I don’t.
- Use the 1/4 cup measuring spoon to scoop and pour out the pancake batter onto the griddle. Use the bottom of the cup to spread it out into an even circle.
- Cook for 1-2 minutes or until there are lots of little bubbles on the surface of the pancake and bottom is golden brown underneath. Flip and cook for an additional 2-3 minutes. When ready, the pancakes will puff up and just begin to collapse.
- Transfer to a tray or plate and continue cooking until you use up the remaining batter.
- Serve warm with a drizzle of maple syrup, butter, and fresh fruit. Enjoy!
Storing Suggestions
Allow the pancakes to cool to room temperature, then store in an airtight container in the fridge for 3-4 days. Warm them up on a hot griddle or microwave them in 30 second increments.
The leftovers also freeze really well! I usually make a double batch, freeze the extras on a sheet pan, then store them in a freezer-safe bag. They warm up quickly in the morning and are a great way to simplify meal prep.
Tips & Variations
- Adjust the thickness. For thicker pancakes, use slightly less buttermilk. For thinner pancakes, add a little more.
- Play with extracts. I love using different homemade extracts! Try replacing the vanilla with cardamom extract or cinnamon extract for a different flavor profile.
- Add mix-ins. Fresh blueberries, chocolate chips, shredded apple, fresh lemon zest, chopped walnuts…you can really add any mix-ins you’d like.
How to Serve
You probably don’t need any information about how to serve pancakes! We all usually have our go-to toppings. But, if you haven’t explored infused maple syrups, then I’d love to recommend those.
Basically, you can infuse cardamom pods, vanilla beans, or cinnamon into maple syrup to give the syrup a whole deeper layer of flavor. They’re incredible and make the best topping for pancakes!
My favorite is this vanilla infused maple syrup. SO good!
I also often like to top my pancakes with Greek yogurt or a little whipped cream cheese and either fresh berries and/or homemade blackberry jam. So good!
Related Recipes
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Soft & Fluffy Fresh Milled Flour Pancakes
Equipment
- medium mixing bowl
- Electric griddle or large cast iron skillet
- Spatula
- 1/4 cup measuring cup
Ingredients
- 3 cups whole wheat flour, freshly milled; can use any type of red or white wheat
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt, if using fine salt, use 1/2 tsp
- 3 cups buttermilk, plus an additional 1/4 to 1/2 cup if needed
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 eggs
- 4 tbs melted butter
Instructions
- Mill the wheat berries at the finest setting your mill allows.
- Measure out 3 cups of the fresh milled flour (scoop and level for consistent measuring) and add to a medium bowl. Add the remaining dry ingredients (baking powder, baking soda, and salt) and whisk to combine.3 cups whole wheat flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp kosher salt
- Add the wet ingredients (buttermilk, maple syrup, vanilla extract, eggs, and melted butter). Whisk thoroughly, but don’t worry about getting all the clumps.3 cups buttermilk, 1/4 cup maple syrup, 1 tsp vanilla extract, 2 eggs, 4 tbs melted butter
- Let the batter rest for about 15-20 minutes for the wheat flour to soak up the moisture.
- Preheat the griddle to 350F or warm a cast iron skillet over medium heat. Each griddle will heat slightly differently. (With my griddle, I usually start at 350F, then end up turning it down to 300F and adjusting as needed depending on how quickly the pancakes are browning.) You can oil the griddle if needed, but I get the best color when I don't.
- Use the 1/4 cup measuring spoon to scoop and pour out the pancake batter onto the griddle. Use the bottom of the cup to spread it out into an even circle.
- Cook for 1-2 minutes or until there are lots of little bubbles on the surface and the color is golden brown underneath. Flip and cook for an additional 2-3 minutes. When ready, the pancakes will puff up and just begin to collapse.
- Transfer to a tray or plate and continue cooking until you use up the remaining batter.
- Serve warm with a drizzle of maple syrup, butter, and fresh fruit. Enjoy!
Nutrition
Did you try this recipe?
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This recipe turned out great. Fluffy and delicious
So glad you enjoyed the pancakes! 🙂
Turned out great and kids love them.