Pumpkin Pancakes with Fresh Milled Flour
These pumpkin pancakes with fresh milled flour are soft, fluffy, and warmly spiced, made with a 50/50 blend of freshly milled hard white and soft white wheat, buttermilk, pumpkin puree, and homemade pumpkin pie spice.
Servings: 18 5" Pancakes
Calories: 167kcal
Equipment
- Griddle or large cast iron skillet
Ingredients
Freshly Milled Flour Blend
- 216 grams hard white wheat berries 1¼ cups whole wheat berries
- 216 grams soft white wheat berries 1¼ cups whole wheat berries
Dry Ingredients
- 2 tablespoons Homemade Pumpkin Pie Spice 16 grams
- 1 tablespoon baking powder 12 grams
- 1½ teaspoons baking soda 7 grams
- ¾ teaspoon kosher salt 4 grams
Wet Ingredients
- 2¾ cups buttermilk 660 grams
- 1¼ cups pumpkin puree 305 grams, canned or well-strained homemade
- ¼ cup packed brown sugar 50 grams
- 3 large eggs
- 2 teaspoons vanilla extract 10 grams
- ⅓ cup salted butter melted and slightly cooled, 75 grams
- ¼ cup whole milk 60 grams, reserved and used only if needed
Instructions
- Mill and prep – Mill the hard white and soft white wheat berries together on the finest setting. Keep the freshly milled flour unsifted. Melt the butter and set it aside to cool slightly.
- Whisk the dry ingredients – In a large mixing bowl, whisk together the freshly milled flour, pumpkin pie spice, baking powder, baking soda, and salt until the spices and leaveners are evenly distributed.
- Whisk the wet ingredients – In a second mixing bowl, whisk together the buttermilk, pumpkin puree, brown sugar, eggs, and vanilla until smooth and the brown sugar dissolves. Whisk in the melted, slightly cooled butter.
- Combine and rest – Pour the wet ingredients into the dry ingredients and gently stir just until no dry flour remains. A few small lumps are fine. Let the batter rest for 10 to 15 minutes. It should be thick and scoopable, mounding slightly on the spoon. If the batter is too stiff after resting, stir in the reserved whole milk, 1 tablespoon at a time, only as needed.
- Cook low and slow – Lightly grease a griddle or large cast iron skillet and heat over medium-low, or to 325°F (165°C) on an electric griddle. Scoop ⅓ cup of batter per pancake. Cook for about 3 minutes, until the edges look set and the bubbles hold their shape. Flip gently and cook for about 2 minutes more, until golden brown and cooked through the center.
- Serve warm – Transfer the pancakes to a serving plate and serve warm with butter and maple syrup. Enjoy!
Notes
Freshly milled flour blend – This recipe uses equal amounts of hard white and soft white wheat berries, 216 grams each, for 432 grams total. Mill together on the finest setting and use the flour unsifted. The hard white wheat provides structure while the soft white wheat helps keep the pancakes tender.
Batter thickness – After resting, the batter should be thick and scoopable, mounding slightly on the spoon. If it's unusually stiff, add the reserved whole milk 1 tablespoon at a time until it reaches the right consistency.
Homemade pumpkin puree – Strain homemade pumpkin puree until thick and spoonable before measuring. Use plain pumpkin puree, not pumpkin pie filling.
Pumpkin waffles version– For a waffle variation, use a little less liquid to make a thicker batter, similar to cornbread batter, and cook in a preheated waffle maker.
Nutrition
Calories: 167kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 312mg | Potassium: 110mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2860IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg
