easy homemade fresh milled flour pancake recipe

These fluffy pancakes are made with fresh milled flour are made with wholesome ingredients. Since these pancakes are made with freshly milled flour instead of all purpose flour, they also have more nutrients than boxed pancake mix. Choose your family’s favorite add ins, such as fresh berries or chocolate chips, and drizzle with pure maple syrup for the perfect weekend breakfast. 

If you have your own grain mill, making your own fresh flour is a great way to incorporate whole grains into your diet.  If you’re milling your own flour, pancakes are a great first recipe to try. Plus, pancakes are easy to make your own with your family’s favorite toppings. Make sure that you are patient and allow for the resting time! In order to create fluffier pancakes, you need to allow your freshly milled flour to rest and soak in the liquids for this recipe, whether you use whole milk or buttermilk. 

different wheat berries options

When you first begin to mill your own wheat, you will quickly realize you have different wheat berry options. Here is a quick break down of the differences in the differences.

Soft White Wheat

• Soft white wheat berries is your best friend for light, fluffy baked goods like pancakes, muffins, and cakes. It has a lower protein content, which means less gluten development — and that’s exactly what you want when you’re aiming for soft, tender pancakes that melt in your mouth.
• Benefits: Makes the fluffiest pancakes with a mild, slightly sweet flavor.
• Cons: Not ideal for yeast breads since it doesn’t have enough strength to hold structure.
• Texture in pancakes: Very soft and tender; the batter spreads slightly, giving you pancakes that are light and airy.

​Hard Red Wheat

• Hard red wheat berries has a higher protein content and a stronger flavor. It’s the wheat that gives a hearty, nutty, slightly earthy taste. Delicious, but more rustic than soft white. Because it absorbs more liquid, pancakes made with hard red can turn out thicker and a bit denser.
• Benefits: Adds fiber, nutrients, and a rich whole-wheat flavor.
• Cons: Can make pancakes heavier if you don’t rest the batter or add extra liquid.
• Texture in pancakes: Thick and hearty with a deeper color; slightly chewy if over mixed.

Hard White Wheat

• Hard white wheat berries sits right between soft white and hard red. It has the strength of a bread flour with a milder flavor than red, so it’s a good “bridge” flour if you want more structure without the stronger whole-wheat taste.
• Benefits: Adds a bit more structure to pancakes while keeping flavor mild.
• Cons: Slightly less tender than soft white, so pancakes will be a little firmer.
• Texture in pancakes: Fluffy but with more body; holds together well if you like thicker pancakes.

​Buckwheat

• Despite its name, buckwheat isn’t actually wheat — it’s a seed! It’s naturally gluten-free and adds a nutty, almost toasty flavor. It’s a wonderful way to change up your pancakes, though using 100% buckwheat flour can make them delicate and dark in color.
• Benefits: Nutrient-rich, gluten-free, and flavorful; pairs beautifully with cinnamon, blueberries, or maple.
• Cons: Can make pancakes fall apart if not combined with a wheat flour.
• Texture in pancakes: Slightly grainy and tender with a hearty, earthy flavor; best when mixed half-and-half with soft white wheat.

tools to create fresh milled flour pancakes 

Here are some tools you may find helpful to create these pancakes.

• cast iron skillet or electric griddle – you will cook your pancakes faster on an electric griddle 
• two bowls – one medium mixing bowl and one large mixing bowl
• spatula
• whisk

ingredients for pancakes with freshly milled flour

• 1 ½ cups whole milk
• 1 ½ tablespoons apple cider vinegar or white vinegar
• 2 cups fresh milled soft white wheat flour
• 2 tablespoons sucanat or coconut sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 2 large eggs
• ¼ cup melted butter (or coconut oil if preferred)
• 1 teaspoon vanilla extract
• 1 cup frozen blueberries (optional)

---

instructions to make fresh milled pancake

1. Make the buttermilk:
   In a liquid measuring cup, combine milk and vinegar. Let it sit for 5–10 minutes until slightly curdled and thickened.
2. Mix the dry ingredients:
   In a large bowl, whisk together the freshly milled soft white flour, sugar, baking powder, baking soda, and salt.
3. Whisk the wet ingredients:
   In a separate bowl, beat together the eggs, melted butter, vanilla, and homemade buttermilk.
4. Combine:
   Pour the wet ingredients into the dry. Stir gently until just combined (a few small lumps are totally fine).
5. Rest the batter:
   Let your pancake batter sit for 5–10 minutes. Fresh milled flour absorbs liquid more slowly, so letting your batter rest makes the pancakes extra fluffy.
6. Cook:
   Heat a skillet or griddle over medium heat. Lightly grease with butter or oil.
   Scoop about ¼ cup of batter per pancake onto your hot skillet or hot griddle (whichever you chose to use). Cook until bubbles form on top and edges start to set (about 2–3 minutes), then flip and cook 1–2 minutes more.
7. Serve:
   Stack them up warm with butter, maple syrup, or fresh fruit!

---

tips for perfect fresh-milled pancakes

• If your batter feels too thick after resting, add 1–2 tablespoons of milk.
• Don’t over mix – gentle stirring keeps them airy.
• For ultra fluffiness, separate the eggs, whip the whites to soft peaks, and fold them in at the end.

you may also like…

• sourdough dutch baby pancake
• freshly milled flour biscuits
• sourdough bagels with fresh milled flour