Spelt Pancakes Recipe
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Our spelt pancake recipe is made with fresh milled spelt flour for soft, fluffy pancakes with a rich, nutty flavor. Perfect for breakfast with the family!
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Learn how to make spelt pancakes with our easy recipe below, plus step-by-step video to guide you through the process.
We love making pancakes from scratch, and spelt is one of those grains that works really well for a homemade breakfast. With a little cinnamon, vanilla, and a few pantry staples, you can make a batch of delicious fresh milled spelt pancakes the whole family will enjoy.
Spelt has a slightly sweet, nutty flavor that really shines in pancakes. It’s an ancient variety of wheat, and freshly milling the berries gives the pancakes a wonderful whole-grain flavor.
If you’re used to making pancakes with freshly milled soft white wheat, spelt is a fun grain to try next. These pancakes are perfect for a family weekend breakfast or making ahead for busy mornings as they freeze beautifully!
Quick Bites About This Recipe
Skill Level: Easy! A great recipe for beginners using fresh milled spelt flour.
Swaps: Substitute buttermilk for the milk and vinegar, or use melted butter instead of avocado oil.
Make Ahead: Prepare the dry ingredients in advance, then add the wet ingredients when you’re ready to make pancakes.
Freezer Friendly: Freeze leftover pancakes for up to 2 months.
Variations & Substitutions: Try adding fresh blueberries, chopped strawberries, or mini chocolate chips.
Spelt Pancake Recipe Ingredients
Spelt wheat berries: Freshly milled spelt flour gives these pancakes their delicious nutty flavor. Spelt has a slightly different texture than soft white wheat, so I recommend milling the berries on a fine setting. You can also use store bought whole grain spelt flour if you don’t have a grain mill.
Ground cinnamon: Adds a little warmth and pairs perfectly with the nutty flavor of spelt. Leave it out if you prefer a plain pancake.
Baking powder: Helps create fluffy pancakes with a nice rise. Make sure your baking powder is fresh so it works properly.
Baking soda: Works with the acidity in the milk and vinegar mixture to help the pancakes rise and develop a golden color.
Granulated sugar: Adds just enough sweetness without making the pancakes overly sweet. It also helps them brown nicely as they cook.
Salt: A small amount makes a big difference! It brings out the flavor of the spelt and balances the sweetness.
Milk: We use milk to bring the batter together and keep the pancakes tender. Whole milk or 2% milk works great, but unsweetened oat milk or almond milk can also work.
Vinegar: Combined with milk, vinegar creates a quick buttermilk style mixture. White vinegar or apple cider vinegar works well. You can also use buttermilk in place of both ingredients.
Vanilla extract: Adds a subtle sweetness and delicious aroma to the pancakes. I love using vanilla with cinnamon in breakfast recipes.
Eggs: Help bind the ingredients and provide structure so the pancakes hold their shape.
Avocado oil: Keeps the pancakes moist and tender without adding much flavor. Melted butter is another delicious option if you prefer a buttery taste.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Allow the pancakes to cool completely before storing them in an airtight container in the refrigerator for up to 3 days.
Freeze: Arrange cooled pancakes in a single layer on a baking sheet and freeze until firm. Transfer to a freezer safe container or bag and freeze for up to 2 months.
Reheat: Pop the pancakes into the toaster for slightly crisp edges, warm them in a skillet over low heat, or microwave until heated through.
Spelt Pancakes Recipe
Video
Equipment
Ingredients
- 375 g Spelt wheat berries
- 1 teaspoon ground cinnamon
- 2 tablespoons baking powder
- 1/4 teaspoon baking soda
- 50 g granulated sugar
- 1/2 teaspoon salt
- 480 g milk
- 22 g vinegar
- 15 g vanilla extract
- 2 large eggs
- 28 g avocado oil
Instructions
- Mill your Spelt wheat berries.375 g Spelt wheat berries
- In a large bowl, whisk together the dry ingredients: freshly milled einkorn, cinnamon, baking powder, baking soda, sugar, and salt until evenly combined.1 teaspoon ground cinnamon, 2 tablespoons baking powder, 50 g granulated sugar, 1/2 teaspoon salt, 1/4 teaspoon baking soda
- In a separate bowl, combine the wet ingredients: combine the milk and vinegar and let sit for 5 minutes to create a buttermilk-style mixture.480 g milk, 22 g vinegar
- Add the vanilla, eggs, and avocado oil to the milk mixture and whisk until smooth.15 g vanilla extract, 2 large eggs, 28 g avocado oil
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
- Let the batter rest for 15-20 minutes so the fresh milled flour hydrates and the batter thickens slightly.
- Heat a skillet or griddle over medium heat and lightly grease with oil.
- Scoop 1/3 cup batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form and edges begin to set.
- Flip and cook another 2-3 minutes until golden brown and cooked through.
- Remove from the skillet and repeat with remaining batter. Serve warm.
Notes
- Substitutions: Use buttermilk instead of milk and vinegar for extra richness. Melted butter can replace avocado oil.
- Storage: Store in the refrigerator for up to 3 days or freeze up to 2 months.
- Reheat: Reheat in toaster, skillet, or microwave until warmed through.
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Nutrition Information
Nutrition information is automatically calculated, so should only be used as an estimate.