Fresh Milled Flour Pancakes Recipe

Fluffy homemade pancakes using fresh milled flour. Use soft white wheat or your favorite wheat berries for a perfect breakfast.

I am testing and converting all of my recipes to fresh milled flour, and it has been fun and delicious testing it all. I’m so excited for this recipe because, in addition to our Chocolate Chip Cookie Recipe with Fresh Milled Flour, these pancakes are one of our go-to recipes, so I knew I had to make them with fresh milled flour once I finally received my KoMo grain mill. I bought it nearly 6 months ago, and it finally came!

Pancakes are a great breakfast option, and we love topping them with fruit, a pat of butter, yogurt, and of course a bit of maple syrup. You can also do a dusting of powdered sugar.

This pancake recipe is perfect for feeding a family or saving extras for later. It makes a full batch of 12 pancakes and reheats beautifully for busy mornings. You can even turn it into mini pancakes and freeze some for later.

Quick Bites About This Recipe

Skill Level: Easy and beginner-friendly.
Swaps: Use buttermilk instead of milk and vinegar for extra richness.
Make Ahead: The batter can rest up to 30 minutes before cooking.
Freezer Friendly: Freeze cooked pancakes up to 2 months.
Variations & Substitutions: Add blueberries, chocolate chips, or swap cinnamon for pumpkin spice.

Pancake Recipe with Fresh Milled Flour Ingredients

Fresh milled soft white wheat flour: If you don’t have soft white, another great option is kamut mixed with soft white. I personally found Kamut on its own was a little too gritty.
Cinnamon: Adds a warm, cozy flavor.
Baking powder + Baking Soda: These help our pancakes rise and stay fluffy!
Sugar: Lightly sweetens and helps with browning. You could also swap with your preferred sweetener.
Salt: This will help balance the sweetness. You can leave it out if needed.
Milk: Keeps the pancakes soft and tender. You can even use dairy free millk in this recipe. My preferred dairy free milk is Oatly full fat.
Vinegar: You can also use lemon juice.
Vanilla: I highly recommend real vanilla extract.
Eggs: You can swap for a flax egg, or even mashed banana works!
Avocado oil: Keeps the pancakes moist. Melted butter works great, too.

How to Make Pancakes with Fresh Milled Flour

Remove any debris, stones, sticks etc from your wheat berries.

Grind your wheat berries in your grain mill.

In a mixing bowl, whisk together the freshly milled flour, cinnamon, sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, mix the milk and vinegar and let it sit for about 5 minutes. This helps create that buttermilk effect. Then whisk in the vanilla, eggs, and avocado oil.

Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter will look slightly thick at first, which is normal.

Let the batter rest for 15-20 minutes so the fresh milled flour can fully hydrate. You’ll notice it becomes smoother and a bit airier.

Heat a skillet over medium heat and lightly grease it. Scoop about 1/3 cup of batter onto the pan. Cook until bubbles form and the edges set, then flip and cook until golden.

Repeat with the remaining batter and serve warm.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze in a single layer, then store up to 2 months.
Reheat: Warm in a toaster, skillet, or microwave until heated through.

Recipe Tips and Notes

• Let the batter rest so the flour hydrates properly
• If the batter thickens too much, add 1-2 tablespoons of milk
• Cook on medium to medium-low heat for even browning
• Don’t overmix to keep pancakes light, and add a bit of extra flour for thicker and fluffier pancakes if preferred.