Fresh Milled Flour Buttermilk Pancakes

Recipe Ingredients

You’ll need the following ingredients to make these Fluffy Whole Wheat Pancakes:

• Freshly milled soft white wheat flour
• Baking powder
• Baking soda
• Salt
• Eggs
• Buttermilk
• Pure maple syrup
• Butter
• Vanilla extract

INGREDIENT NOTES:

• Freshly Milled Whole Wheat Flour: I’ve made this recipe with hard red wheat, hard white wheat and my family prefers soft white wheat flour. It has a lower protein content than hard wheat varieties and makes a softer, more tender pancake.
• Buttermilk: I use full-fat buttermilk. Homemade milk and vinegar mixtures are generally much thinner than store-bought buttermilk and can change the consistency of the batter.
• Butter: Melt the butter and allow it to cool slightly before adding it to the wet ingredients.

How To Make Fresh Milled Flour Buttermilk Pancakes

Step 1: Whisk the freshly milled soft white wheat flour, baking powder, baking soda, and salt together in a large bowl.

Step 2: In a separate bowl, whisk the eggs, buttermilk, maple syrup, melted butter, and vanilla until combined.

Step 3: Pour the wet ingredients into the dry ingredients and gently stir just until combined. The batter should be thick. Avoid overmixing.

Step 4: Let the pancake batter rest for 10 minutes to give the freshly milled flour time to absorb the liquid. After resting, gently stir the batter a couple times to make the consistency even again.

Step 5: Preheat a griddle over medium-low heat and lightly grease it with butter or oil.

Step 6: Scoop about 1/4 cup of batter onto the hot griddle for each pancake. (I also love to use a large cookie scoop! )Gently shape into a round if needed, but avoid spreading the batter too thin.

Step 7: Cook for about 2 to 3 minutes, until bubbles begin to open across the surface and the edges look set.

Step 8: Flip and cook for another 1 to 2 minutes, or until golden brown and cooked through.

Step 9: Serve warm with butter and pure maple syrup.

Storage and Reheating

Storage: Let leftover pancakes cool completely, then store them in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat individual pancakes in the microwave for about 15-30 seconds, or warm them in the toaster, on low.

Freezing: Let the pancakes cool completely, then freeze them in a freezer-safe bag or container for up to 3 months. Place parchment paper between layers if needed to keep them from sticking together. Reheat directly from frozen in the toaster or microwave.

Additions & Substitutions

• Chocolate chips: Sprinkle mini or regular chocolate chips over the batter immediately after scooping it onto the griddle.
• Different grain: Soft white is my favorite for this recipe because it produces a tender pancake. Hard white wheat will give you a slightly heartier texture.
• Nuts: Sprinkle chopped nuts like walnuts, pecans, or almonds on top of the pancakes before flipping for added crunch and protein.
• Buttermilk: I recommend using real buttermilk for this recipe rather than milk mixed with vinegar because the thinner consistency can change the batter.

FAQs About Freshly Milled Flour Pancakes

Why are my fresh milled flour pancakes dense?

Overmixing the batter can make pancakes heavier. Stir only until the dry ingredients are incorporated, then let the batter rest for 10 minutes before cooking.

Should I stir pancake batter after it rests?

Yes, but only gently. Give the batter a couple slow stirs after the 10-minute rest so the consistency is even before you begin scooping.

Why is my pancake batter so thick?

This batter is supposed to be thick. It should scoop easily and spread slightly on the griddle, but it shouldn’t run across the surface like a thin pancake batter.

Can I make these pancakes with hard white wheat?

Yes, but the texture will be different. Soft white wheat has less protein and gives pancakes a softer, more tender texture, which is why I prefer it here.

Can I add chocolate chips?

Absolutely. I like sprinkling the chocolate chips over each pancake after the batter goes onto the griddle rather than mixing them into the entire bowl.