Best Fluffy Fresh Milled Flour Pancakes

Stack of fresh milled flour pancakes and fresh berries on a plate and drizzled with maple syrup.

4 from 4 votes

Best Fluffy Fresh Milled Flour Pancakes

Fresh milled flour pancakes that are fluffy, insanely flavorful, and nutritionally superior. Made with Khorasan ancient grain or soft white wheat milled right before cooking, these pancakes have a richer, nuttier flavor and far more nutrients than pancakes made with store-bought flour. If you're new to fresh milled flour or just looking for the best fresh milled pancakes, this pancake recipe is for you!

Prep Time15

Cook Time10

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 273kcal

Author: Rachel Kochlin

Ingredients

3 cups fresh milled Khorsan wheat (or soft white wheat) 360 g
2 tablespoon coconut sugar (or cane sugar) 24 g
1 tablespoon baking powder
½ teaspoon cinnamon
½ teaspoon sea salt
2 ¼ cups whole milk (or buttermilk) 540 g
¼ cup melted butter
2 eggs whisked
1 teaspoon vanilla extract

Instructions

In a large bowl, whisk together the freshly milled flour, coconut sugar, baking powder, cinnamon, and salt. Set aside.
In a small bowl, whisk together the milk, butter, eggs, and vanilla.
Add the wet ingredients to the dry ingredients, and mix with a spatula until just combined. The batter will seem thin at first, but let rest for 10-15 minutes to give the wheat time to absorb the liquid.
Heat a skillet over medium-low heat and lightly grease with butter or oil. Use a ¼ or ⅓ cup scoop to pour the batter into the skillet. Cook until bubbles appear on the surface and the underside of the pancakes are golden brown, about 1-2 minutes. Flip and cook an additional minute, or until browned. Add more butter or oil to the skillet as needed and continue cooking remaining batter.
To keep the pancakes warm while you're cooking, place them on a baking sheet in an oven preheated to lowest temperature, about 170 degrees.
Serve the pancakes with lots of butter, maple syrup, and your favorite toppings!

Notes

Substitutions:

Coconut sugar. You can substitute with cane sugar, brown sugar, or granulated sugar if needed.
Sea salt. I always recommend using an unrefined, mineral-rich sea salt, such as Redmond, Celtic, or Himalayan.
Milk. If needed, you can substitute with nut milk or coconut milk.
Butter. If needed, you can substitute with avocado oil.

Storing:

Store leftover pancakes in an airtight container in the refrigerator for up to 3-4 days, or freeze them in an airtight container for up to 3-4 months.

Nutrition