Fresh Milled Flour Pancakes

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Pancakes are a Sunday tradition in this house. It is our chance as a family to intentionally slow down and enjoy Sunday mornings as a family instead of rushing off to church in a frazzled way. Every Sunday, you will find a massive stack of these Fresh Milled Flour Pancakes, maple syrup or some sort of berry compote, milk in glass cups for the kids, a hot French Press, and our family’s weekly devotional. We love using this time to connect as a family, even if it means my 5-year-old is left to pick out his church outfit by himself, he usually does a very good job of that by the way 🙂

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Why You’ll Love This Recipe

Fresh Milled Flour Nutrition

You get all the nutrients from the whole grain, freshly milled flour, making these pancakes a more nourishing choice for your family. If you want to learn more about fresh milled flour and grinding your own wheat, check out this comprehensive guide where I walk through different types of mills and how to get started.

Fluffy Yet Filling

These pancakes strike the perfect balance of being light and fluffy while still hearty enough to keep you satisfied. Perfect for lazy weekend mornings, powering through a busy day, or if you’re like me, keeping your family full all morning at church!

Customizable & Versatile

Whether you’re a fan of classic butter and maple syrup, fresh fruit, or berry compote, this recipe adapts beautifully. It’s your canvas for breakfast creativity, and the freshness of the flour ensures no topping outshines the base. I’ve been known to add chocolate chips or cinnamon to our pancakes for a well-received treat.

Ingredient List

Freshly Milled Flour

For a fluffier texture, soft white wheat will be the best wheat berries to mill. I typically use hard white wheat because that is what I buy in bulk. This recipe is extremely forgiving so feel free to use whatever wheat berries you have. The hard white and hard red wheat berries will result in more of a cornmeal-textured pancake. We love it that way as well. 

Baking Power & Baking Soda

Baking powder and baking soda are leavening agents that make pancakes rise and turn out fluffy. Baking soda reacts with acidic ingredients like buttermilk to create air bubbles, while baking powder provides a steady rise, even without additional acid. Using both ensures perfectly light and tender pancakes every time.

Salt

Salt enhances the flavor of pancakes by balancing sweetness and bringing out the natural taste of the ingredients. It also helps strengthen the gluten structure in the batter, creating a better texture.

Milk

I use whole milk in this recipe. You can use whatever milk preference you have. If using sweetened milk (like vanilla almond milk) reduce or even omit the maple syrup from this recipe. Make sure to have a little extra milk on hand in case your batter is too thick.

Maple Syrup

Maple syrup and honey are my go-to sweeteners. You can also substitute this for cane sugar or brown sugar as well. 

Vanilla Extract

This is an optional ingredient, but I love the warmth and subtle flavor that vanilla extract provides. 

Eggs

Eggs provide structure and stability to pancakes, helping them hold their shape as they cook. They also add moisture and richness, contributing to a soft, fluffy texture.

Melted Butter

Melted butter adds flavor and helps keep pancakes tender. It also enhances the overall texture, making them moist and satisfying. I also have success substituting the melted butter with avocado oil and coconut oil. 

Tools and Equipment

Grain Mill

A grain mill is essential for freshly milling your flour. It transforms whole wheat berries into soft, fluffy flour that elevates the taste and texture of your pancakes.

Griddle

A flat griddle ensures even cooking and gives you that golden, crisp-edged perfection. It’s perfect for making multiple pancakes at once, so breakfast comes together faster!

Step-by-Step Instructions

Mill Wheat Berries

Start by milling your flour on the fine setting. Use soft white wheat for light and fluffy pancakes, or hard white wheat if you prefer a heartier, more robust texture. 

Combine Dry Ingredients

In a large mixing bowl, combine 2 cups of freshly milled flour, baking powder, baking soda, and fine sea salt. Use a whisk to evenly distribute the ingredients.

Mix Wet Ingredients

In a medium-sized bowl, whisk together the milk, maple syrup, vanilla extract, eggs, and melted butter (or avocado oil) until the mixture is smooth.

Preheat Griddle

Before mixing the batter, preheat your griddle or pan over medium heat to ensure it’s ready to cook the pancakes. Add a little pat of butter or a tablespoon of neutral-tasting oil so your pancakes will be golden with crispy edges, and most importantly, don’t stick to your pan.

Whisk Batter

Pour the wet mixture into the bowl of dry ingredients. Gently whisk or fold until just combined, being careful not to overmix. A few small lumps are fine—they’ll smooth out as the pancakes cook. If the batter is too thick, stir in a splash of milk until it reaches a desired consistency.

Cooking Pancakes

Using a 1/4 cup measuring cup, scoop the batter onto the preheated griddle, spacing the pancakes about an inch apart. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look set. 

Carefully flip the pancakes using a spatula and cook for another 1-2 minutes, or until the undersides are golden brown and the centers are fully cooked. Adjust the heat as needed to prevent burning while ensuring even cooking.

Keep Warm and Serving

Stack the pancakes and serve them hot. When I make a double batch, I like to preheat my oven to 325 degrees fahrenheit and place cooked pancakes on a baking sheet in the oven. This helps the pancakes stay warm while I finish cooking the rest of them. 

Add a drizzle of maple syrup, fresh fruit, or a dollop of butter to elevate the flavors. Savor the nutty, fresh taste of the milled flour in every bite!

Tips and Tricks

Keep Pancakes Warm

When making a double batch, preheat your oven to 325°F. Place cooked pancakes in a single layer on a baking sheet, and keep them warm in the oven until it’s time to serve. This prevents them from cooling down or becoming soggy while you finish cooking the rest of the batch.

Storing Leftover Pancakes

Let the pancakes cool completely before storing them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days and make an easy grab-and-go breakfast.

Freezing Pancakes

For longer storage, freeze pancakes in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. Place parchment paper between layers to keep them from sticking together. Frozen pancakes can be stored for up to 2 months.

Reheating for a Quick Breakfast

Pop frozen pancakes directly into your toaster or toaster oven for 1-2 minutes, and they’ll come out warm, lightly crispy on the edges, and ready to eat. It’s a simple, no-fuss way to enjoy fresh-tasting pancakes on busy mornings!

Variations and Customizations

Check back soon for my double chocolate chip pancakes and cinnamon roll pancakes using fresh-milled flour!

Sourdough Fresh Milled Flour Pancakes

If you have a sourdough starter, then this is the perfect opportunity to use sourdough discard in this fresh-milled flour pancakes! Here is the recipe using sourdough, I will also include it in the notes section of the recipe card for easy reference.

Dry Ingredients

• 1 1/2 cups (180 grams) freshly milled flour
• 2 teaspoons (7 g) baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt

Wet Ingredients

• 1 cup sourdough discard (240 grams)
• 3/4 cup whole milk (186 grams)
• 2 tablespoons (30 grams) maple syrup
• 1 1/2 teaspoons vanilla extract
• 2 large egg
• 2 tablespoons avocado oil or melted butter

Fresh Milled Flour Pancakes Recipe