Pancakes Made with Freshly Milled Flour

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

Instructions

Mill the flour – Mill the hard white and soft white wheat berries together on the finest setting until you have freshly milled flour.
Mix the dry ingredients – In a large bowl, whisk together the freshly milled flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly combined.
Mix the wet ingredients – In a separate bowl, whisk together the buttermilk, whole milk, eggs, vanilla extract, and melted butter until smooth.
Combine the batter – Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined. The batter should still be slightly lumpy. Avoid overmixing to keep the pancakes tender.
Rest the batter – Let the batter rest for 10–15 minutes. This short rest gives the freshly milled flour time to fully hydrate, helping create lighter, fluffier pancakes with a tender crumb.
Cook the pancakes – Heat a lightly buttered or oiled griddle over medium heat. When a few drops of water sizzle on the surface, scoop about ⅓ cup of batter onto the griddle for each pancake. Cook for 2–3 minutes, or until bubbles appear across the surface and the edges begin to look dry. Flip and cook for another 1–2 minutes, until golden brown. Repeat with the remaining batter.
Serve – Serve warm with butter, maple syrup, fresh fruit, or your favorite pancake toppings.

Notes

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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