Pancakes Made with Freshly Milled Flour

5 from 2 votes

Pancakes Made with Freshly Milled Flour

These pancakes made with freshly milled flour are light, fluffy, and tender with a delicate whole-grain flavor. Made with a blend of hard white and soft white wheat, buttermilk, and a touch of vanilla, they're an easy breakfast recipe that's perfect for cozy family mornings or weekend brunch.

Prep Time15

Cook Time15

Resting Time10

Total Time40

Course: Breakfast

Cuisine: American

Servings: 5' Pancakes

Calories: 171kcal

Author: Emily Rider

Equipment

Griddle or large skillet

Ingredients

Freshly Milled Flour Blend

1¼ cups hard white wheat berries (1 1/4 cups produce around 216-230 grams depending on your mill) 216 grams
1¼ cups soft white wheat berries (1 1/4 cups produce around 216-230 grams depending on your mill) 216 grams

Dry Ingredients

3 tablespoons granulated sugar 36 grams
3 teaspoons baking powder 12 grams
1½ teaspoons baking soda 7 grams
¾ teaspoon kosher salt 4 grams

Wet Ingredients

3 cups buttermilk 720 grams, room temperature
½ cup whole milk 120 grams, room temperature
3 large eggs room temperature
2 teaspoons vanilla extract 10 grams
⅓ cup salted butter melted and slightly cooled, 75 grams

Instructions

Mill the Wheat Berries – Mill the hard white and soft white wheat berries together on the finest setting.
Combine the Dry Ingredients – Whisk the freshly milled flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl until evenly combined. Overmixing develops more gluten and can make the pancakes tougher instead of soft and fluffy.
Mix the Wet Ingredients – Whisk the buttermilk, whole milk, eggs, and melted butter together in a separate bowl until smooth.
Preheat the Griddle – Lightly grease a griddle or large skillet and heat it over medium to medium-high heat. The surface is ready when a few drops of water bead up and sizzle.
Make the Batter – Pour the wet Room-temperature ingredients into the dry ingredients and stir just until combined. A few small lumps are perfectly fine and help create tender pancakes.
Rest the Batter – Let the batter rest for 10 to 15 minutes so the freshly milled flour has time to fully absorb the liquid.
Cook the Pancakes – Scoop about ⅓ cup of batter onto the hot griddle for each 5″ pancake. Cook until bubbles appear across the surface and the edges begin to look set, about 2 to 3 minutes.
Flip and Finish Cooking – Flip each pancake and cook for another 1 to 2 minutes, or until the second side is golden brown and the center is cooked through.
Serve Warm – Serve with butter, maple syrup, fresh berries, whipped butter, or your favorite pancake toppings.

Notes

Use room-temperature milk and eggs – Room-temperature ingredients blend more smoothly into the batter and help produce lighter, fluffier pancakes. Cold milk or eggs can cause the melted butter to firm up into small pieces, making the batter less even. For the best texture, let the milk and eggs come to room temperature before mixing.

Best Flour Blend – A 50/50 blend of hard white and soft white wheat creates the best balance of structure and tenderness. Hard white wheat gives the pancakes lift, while soft white wheat keeps them light and delicate.

Fresh Milled Flour Tip – Freshly milled flour absorbs more liquid than store-bought flour. If the batter thickens too much after resting, whisk in 1–2 tablespoons of buttermilk until you reach desired batter consistency. For waffle batter, I strive for a thicker batter much like a quick bread or brownie batter texture, rather than a thinner pancake batter that is like a cake batter texture.

Storage – Store leftover pancakes in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a toaster, skillet, or warm oven until heated through.

Serving Suggestion – Enjoy these pancakes with butter, warm maple syrup, fresh berries, or alongside your Fresh Milled

Einkorn Dutch Baby Pancake for another delicious breakfast option.

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