Soft & Fluffy Fresh Milled Flour Pancakes

enamel plate with a stack of fresh milled flour pancakes in front of a jar of maple syrup, butter, and coffee.

5 from 2 votes

Tender and fluffy, you will not believe these whole wheat pancakes are made with 100% freshly milled grains! They're satisfying and filling, but also come together with a handful of pantry staples. They're perfect for a cozy Sunday morning in and are about to be your new family favorite!

Prep Time:5

Cook Time:15

Rest Time:15

Total Time:35

Equipment

Grain mill
medium mixing bowl
Whisk
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

Servings: medium pancakes

Calories: 162kcal