Fresh Milled Pancakes: Fluffy, Wholesome, Rustic
Start your morning with tender, nutty pancakes made from freshly milled whole wheat flour. These pancakes are fluffy, wholesome, and perfect for cozy, rustic breakfasts or brunch.
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Servings: 8 pancakes
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Equipment
- 1 Large bowl
- 1 skillet or griddle
Ingredients
- 2 cups fresh milled whole wheat flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 tablespoon sugar or honey
- 1 ½ cups milk dairy or plant-based
- 2 large eggs
- ¼ cup melted butter or coconut oil
- 1 teaspoon vanilla extract optional
- Optional: blueberries chocolate chips, or nuts
Instructions
Mix Dry Ingredients
- Combine flour, baking powder, baking soda, salt, and sugar in a large bowl.
Mix Wet Ingredients
- Whisk milk, eggs, melted butter, and vanilla together.
Combine
- Pour wet into dry ingredients, gently stir until just combined. Lumps are okay. Let batter rest 5–10 minutes.
Cook Pancakes
- Heat a lightly greased skillet or griddle over medium heat. Pour ¼ cup batter per pancake. Cook until bubbles form, flip, and cook until golden.
Serve
- Stack warm pancakes and top with butter, maple syrup, or fresh fruit.
Notes
Avoid overmixing for tender pancakes
Use medium heat to prevent burning
Batter can rest to make pancakes fluffier
Store leftovers in airtight container for 3 days or freeze for up to 3 months
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