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Start your morning off right with these homemade pancakes with freshly milled flour! These homemade pancakes are fluffy, flavorful, and perfect for a quick breakfast or a relaxing weekend brunch.
As a kid, my favorite treat was going out for pancakes at the local IHOP on the weekends.
I still love pancakes just as much, but now I make them at home with milled flour!
This homemade recipe is better than restaurant pancakes and makes a crowd-pleasing breakfast every time. If you love baking with freshly milled flour, be sure to check out my freshly milled english muffins for another delicious breakfast option.
They’re light, fluffy, and full of flavor. After you dress them up with your favorite pancake toppings, you won’t be able to get enough.
Note: This recipe was adapted from my cast iron pancakes recipe.
Table of Contents
Why You’ll Love This Recipe
- Versatile: Pancakes are easy to serve with whatever you have on hand. They taste delicious with butter and maple syrup, fruit, chocolate chips, nut butter, jam, and more!
- Easy to make: It takes just a few minutes to whip up pancake batter and cooking them is simple. Freshly milled pancakes make a fantastic, easy breakfast.
- Freezer meal: I love having quick meals stashed in the freezer, and these pancakes are perfect for that. Make a double batch and have a fast breakfast ready whenever you need it.
- Kid-friendly: Everyone in the family will be happy when this recipe is on the menu! Even though they are freshly milled whole wheat flour, they are just at good as your regular pancakes.
Recipe Ingredients
- Soft white wheat flour: I like to use freshly milled soft white wheat flour. You can use different wheat berries, but if you use hard white, please refer to the notes in the recipe card below.
- Sugar: Gives pancakes a light sweetness that complements any toppings.
- Baking powder: Makes for delightfully fluffy pancakes!
- Salt
- Whole milk: Feel free to substitute your favorite non-dairy milk if you like.
- Egg
- Butter: You’ll need some to mix into the batter and some to cook the pancakes. A neutral vegetable oil will also work for frying the pancakes.
How to Make Pancakes With Freshly Milled Flour
Step 1. In a large mixing bowl, whisk together the whole wheat flour, sugar, baking powder, and salt until well combined.
Step 2. Pour the whole milk, egg, and melted butter directly into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix—some small lumps are fine.
Step 3. Heat a lightly greased skillet or griddle over medium heat. You’ll know it’s ready when a drop of water sizzles on the surface.
Step 4. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
Step 5. Transfer to a plate and keep warm while you cook the rest of the pancakes. Serve immediately with your favorite toppings.
Tips for Success
- Getting the right temperature for the skillet can be tricky. Be sure to let the skillet preheat well before starting your pancakes and err on a lower stove setting to prevent burning the butter.
- You can keep your pancakes warm in a low-temperature oven while you finish cooking.
- If you’re using freshly milled flour, I strongly recommend investing in a quality grain mill. I’ve used many different mills, and the best ones give fresh milled recipes a significantly better texture. I use a Mockmill grain mill.
- If you’re cooking pancakes for a crowd, I recommend a cast iron griddle or an electric griddle. They accommodate more pancakes at once, so you’ll spend less time at the stove.
What to Serve with Pancakes
As I mentioned, freshly milled flour pancakes can be served in so many different ways! Top them with peanut butter and honey, fresh fruit, chocolate chips, butter and maple syrup, or any other toppings you can imagine.
We never get sick of pancakes because there are so many different toppings to try. For special occasions, I even like to make a “pancake bar” with a variety of different toppings. Each person gets to make their own custom pancake plate.
With the right toppings, pancakes can be a filling breakfast all on their own. However, I typically like to pair them with some protein when I have the time. A few favorites include a simple side of cast iron bacon, fried eggs, or chili scrambled eggs.
Recipe FAQs
Yes, you can! Pancakes can be frozen in an airtight, freezer-safe container for 3-6 months. Be sure to separate each pancake with a piece of parchment paper so they don’t stick together. Allow frozen pancakes to thaw at room temperature for a few minutes before reheating and serving.
When bubbles start to form on the top of the pancake and the edges are set, it’s time to flip. When in doubt, carefully lift the pancake with your spatula and see how well done the bottom is.
Leftovers can be kept in an airtight container in the fridge for up to five days.
I used freshly milled flour made from soft white wheat berries for this recipe.
I’ve had a lot of people ask if they could use hard white wheat flour for this recipe. Believe it or not, I actually like using hard white because it’s much easier to substitute for all purpose flour, and in most cases, you can use it 1:1 by cups.
Soft white flour really needs to be measured by weight and doesn’t always transfer well between recipes. However, they are so much lighter, fluffier and taste just like the pancakes you are used to growing up!
So, yes, you can use hard white, just measure by weight, not volume!
I also use soft white in my freshly milled flour waffles if you want to check those out next!
Related Recipes
- Cast Iron Waffles
- Cranberry French Toast Casserole
- Chocolate Chip Bagels
- The Perfect Dutch Baby Pancake
- Freshly Milled Brioche Bread
- Freshly Milled Cinnamon Rolls
If you tried these Pancakes with Freshly Milled Flour, I would love for you to come back and leave a review!
Homemade Pancakes with Fresh Milled Flour
Equipment
Ingredients
- 1 ⅛ cup soft white wheat flour* (130g) soft white wheat flour
- 1 tbsp sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk
- 1 egg
- 2 tablespoons melted butter plus more for frying
Instructions
- In a large mixing bowl, whisk together the whole grain flour, sugar, baking powder, and salt until well combined.
- Pour the whole milk, egg, and melted butter directly into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix—some small lumps are fine.
- Heat a lightly greased skillet or griddle over medium heat. You’ll know it’s ready when a drop of water sizzles on the surface.
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Transfer to a plate and keep warm while you cook the rest of the pancakes. Serve immediately with your favorite toppings.
Notes
- If you plan to use hard white wheat instead, be sure to measure by weight and not by the volume measurements listed in the recipe.
- Getting the right temperature for the skillet can be tricky. Be sure to let the skillet preheat well before starting your pancakes and err on a lower stove setting to prevent burning the butter.
- You can keep your pancakes warm in a low-temperature oven while you finish cooking.
- If you’re using freshly milled flour, I strongly recommend investing in a quality grain mill. I’ve used many different mills, and the best ones give these recipes a significantly better texture. I use a Mockmill grain mill.
These turned out so fluffy! Everyone loved the recipe.
Yay! I am so happy to hear it turned out so well!
I tripled it this morning, but didn’t have enough whole wheat flour. Substituted the last cup for all purpose turned out great.
I am so happy you loved it!
Oh, these look so good!