This is my fresh milled take on classic buttermilk pancakes. They’re light and tender, with that signature buttermilk flavor that makes pancakes taste extra special. The freshly ground flour adds a little extra depth, and the whole thing comes together fast, which is exactly what I want in the morning.
Pancakes are one of my very favorite breakfast foods. They make an awesome weekend breakfast, but they also reheat really well, which means I can make them ahead and enjoy during the week too. I get about twelve 4-inch pancakes from this recipe, using a 1/3 cup measure. I usually make a full batch so we have extras, but it’s easy to cut in half if you only need a few.
I have a couple other fresh milled pancake recipes on the blog too. If you want a simple everyday pancake made with milk, start with my Fresh Milled Pancakes. And if you’re in the mood for something a little extra, my Banana Nut Pancakes may be just the thing. This buttermilk version is the one I make when I want tender, fluffy pancakes with that classic buttermilk flavor.
Buttermilk Pancakes with Fresh Milled Flour
These pancakes bake up fluffy and golden with a mild flavor that works with your favorite add-ins. I usually keep mine plain, served with lots of butter and syrup. The batter mixes up fast, the pancakes stay soft and tender, and you get all the fiber and nutrition of whole grains. Not a bad way to start your day!
If your batter feels too thick or too thin (or your pancakes are not turning out as fluffy as you want), this fresh milled pancake troubleshooting guide will help you adjust.
If you’re just starting out with fresh milled flour, take a peek at my getting started with fresh milled flour post. And if you’re wondering why anyone would go through the trouble of milling their own flour, I wrote about why I choose fresh milled flour to answer that very question.
Of course, you can absolutely make these with store-bought flour. Take a look at the recipe notes for details.
Tips for Success
- Avoid overmixing. Whisk just until there’s no dry flour and large lumps disappear. Small lumps are totally fine. Overmixing the batter leads to tough pancakes.
- Don’t skip the 10-15 minute rest period. The flour needs time to hydrate for best results. This is true for any pancake batter but even more so when using fresh milled flour.
- Avoid mixing again after the rest period. After the brief rest, the batter will be thick and bubbly. Mixing again deflates the batter and you end up with thinner pancakes.
Ingredients
Key Ingredients
Fresh Milled Flour: I used a 50/50 blend of hard and soft white. I like that the hard white brings a little more structure to the batter while the soft white keeps them soft and tender. Feel free to experiment with your favorite grains or blends. Just keep in mind, your specific grain or blend might require a bit more or less buttermilk than mine.
Baking Powder & baking soda: You’ll need both. The baking powder does the heavy lifting here. And a little bit of baking soda works with the acid in the buttermilk to lift the pancakes.
Sugar: A couple tablespoons of sugar or your favorite granulated sugar-free sweetener is all you need. These are lightly sweet. Of course, if you prefer sweeter pancakes, feel free to increase the sugar by a tablespoon or two.
Salt: I like to use pink salt or a good Celtic sea salt but whatever you have in your pantry is perfectly fine.
Buttermilk: Given that buttermilk is the star ingredient here, I normally use regular, store-bought buttermilk for these. However, I have also made them with homemade kefir and that works great.
If you don’t have either and want to use the milk + vinegar, see “No buttermilk?” box below for details.
Oil or butter: I typically use avocado oil for these but any mild-flavored oil will work. You can also use melted butter if you prefer.
Egg: One large egg. If it’s at room temperature, even better. You could also warm in a cup of warm water for a few minutes. But if I’m being honest, when making pancakes I just use straight from the fridge and it works out fine.
Instructions
Step 1: Add dry ingredients to medium bowl.
Step 2: Whisk until combined.
Step 3: Add buttermilk, oil, and eggs.
Step 4: Whisk just until combined.
Step 5: Fry in preheated griddle or skillet until bubbles form on top and edges are set.
Step 6: Flip and cook until tops spring back when lightly touched.
Step 7: Repeat with remaining batter, cooking as many pancakes as comfortably fit on griddle or skillet. Serve right away, or keep warm in 200°F oven until all pancakes are cooked.
No buttermilk?
Homemade Kefir is my favorite buttermilk substitute. I tested it in this recipe and the batter looked and cooked almost exactly like buttermilk. The pancakes had the same thick, fluffy texture and a nice tangy flavor. I realize not everyone has this option but if you do make kefir at home, it’s an easy swap.
I also tested this with the milk + vinegar trick (1 tablespoon vinegar per cup milk), but my batter stayed much thinner and the pancakes cooked up thinner too. I used whole milk and apple cider vinegar and after 6 minutes or so, it didn’t curdle or thicken at all. Basically, it behaved more like regular milk, and it was too much milk for the amount of flour. I would recommend if you plan to use milk + vinegar, start with about 1 3/4 cup. The batter will be fairly thin but should thicken once rested 10-15 minutes.
The good news is the pancakes were tasty, just very thin. So it wasn’t a complete fail but I wouldn’t use the milk + vinegar mixture without adjusting the liquid amount.
Alternatively, you might prefer to use my fresh milled flour pancakes recipe, which uses milk. In fact, some readers have told me they add vinegar to that recipe with good results. I make this one with just regular milk and it works perfectly every time.
Equipment
You can make pancakes on a regular skillet or a griddle. That said, if you make pancakes often, I really recommend an electric griddle. I like that I can set a specific temperature and it really speeds things up since I can cook several at once. I have an older model similar to this Presto electric griddle and it’s worked perfectly for several years now.
To keep pancakes warm, I like to hold the pancakes in a 200°F oven. I place them on a large wire rack on top of a half sheet pan. I love this Nordic Ware 2-piece set and use it all the time. The rack keeps the bottoms from getting steamy and soggy, and the sheet pan makes it easy to slide the whole thing into the warm oven. If you have a good supply of half sheet pans already, you can get a half-sheet cooling rack on its own as well.
These are affiliate links (thanks for supporting my site!) but just know I only recommend things I use and love. Of course, if you’re in the market for any of these items, feel free to shop around locally as you can often find similar items at discount stores such as Marshalls or Home Goods.
FAQs
Can I make these with store-bought flour?
Of course! Use all-purpose flour for the classic taste and texture. If you want to make these whole wheat, use 50/50 whole wheat flour and all-purpose flour. A white whole wheat will give you the most mild flavor while regular whole wheat flour will have a stronger taste.
How should I store leftover pancakes?
Let leftovers cool completely, then store them wrapped in plastic or in a covered container in the fridge for 4-5 days. Reheat in the toaster or toaster oven, or warm them in the microwave.
Can I freeze these pancakes?
Yes, pancakes freeze very well. Wrap tightly in plastic wrap and freeze up to 2-3 months. Defrost overnight if possible or reheat straight from the freezer. You can also freeze in a single layer on baking sheet and then wrap. This ensures the pancakes don’t stick to each other and you can take out as many as you need.
Other Recipes You Might Enjoy:
Fresh Milled Banana Nut Pancakes
French Toast Casserole (made with Fresh Milled Bread)
Fresh Milled Buttermilk Pancakes
Ingredients
- 2 cups (240g) fresh milled flour (I used 50/50 hard and soft white)
- 1 tbsp baking powder
- ½ tsp baking soda
- 2 tbsp sugar or granulated sugar-free sweetener
- 1/2 tsp salt
- 2 cups + 2-4 tablespoons buttermilk
- 4 tbsp oil or melted butter
- 2 large eggs
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Add buttermilk, oil, and eggs. Whisk until combined, small lumps are fine. The batter will be somewhat thick and it will thicken further as it sits.
- Rest 10 to 15 minutes while your griddle heats.
- Heat electric griddle to 350°F or set a stove-top griddle or skillet to medium heat. The griddle is ready when a few drops of water sprinkled on the surface sizzle and dance for a couple seconds. If they disappear immediately, lower the heat and wait a bit.
- Once ready, grease the cooking surface with butter, oil, or ghee.
- Scoop 1/3 cup batter per pancake (or desired size). Cook until bubbles form on top and edges look set. I like to look for a few bubbles that burst and don't close back up.
- Flip and cook 1-2 minutes more, until the center springs back when lightly pressed.
- Remove from griddle and serve right away or keep warm in a 200°F oven if needed. Continue cooking in batches until all pancakes are done.
- NOTE: Adjust the heat as needed to make sure pancakes cook through without burning. If your pancakes are browning too fast on the outside but still wet inside, lower the heat a bit. If they’re pale and taking forever, bump it up slightly.
Notes
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