Pancake Recipe with Fresh Milled Flour

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

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: fresh milled flour pancakes, pancakes with fresh milled flour

Servings: pancakes

Calories: 183kcal

Mill your preferred wheat berries.
375 g wheat berries
In a large bowl, whisk together the fresh milled flour, 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 milk and vinegar and let sit for 5 minutes to create a buttermilk-style mixture.
480 g milk, 30 g vinegar
Add the vanilla, eggs, and avocado oil to the milk mixture and whisk until smooth.
30 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.

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.