Soft, fluffy, and made with 100% whole wheat, these pancakes are a great way to start your day. Made with fresh milled flour, they have a tender texture and mild flavor, perfect for your favorite toppings. Whether you’re making ahead for weekday breakfasts or enjoying on a weekend morning, these pancakes are sure to hit the spot.
Is there anything better than fresh, fluffy pancakes on a Sunday morning? Well, maybe – but even so, pancakes on a leisurely Sunday morning are one of life’s simple pleasures. These 100% whole wheat pancakes, made with flour milled just minutes before mixing, are next level. They’re soft, tender, and delicious and I feel great knowing they’re more wholesome than those made with refined white flour.
For a different take on these pancakes, check out my Banana Nut Pancakes, they’re fluffy and nutty in the best way. If you want something a little more classic, my Fresh Milled Buttermilk Pancakes have that tangy buttermilk flavor that gives them that signature taste. Or switch things up with my Fresh Milled Waffles, crisp on the outside, tender inside and just as easy to make.
Fresh Milled Flour Pancakes
If you’ve been searching for a pancake recipe that works well with fresh milled flour, you’re in the right place. These pancakes are everything you want: fluffy, flavorful, and simple to make with ingredients you likely already have. Whether you’re new to milling your own flour or a seasoned home baker, this recipe delivers consistent, delicious results every time.
Of course, if you’re not into home milling, feel free to use your favorite store-bought flour. White whole wheat flour is a great option and should work well in this recipe, just keep in mind you may need to adjust the liquid slightly.
About This Recipe
Creating a reliable whole wheat pancake recipe with fresh milled flour has been on my to-do list for a while. My goal was simple: use 100% fresh milled flour and still get high-rising, fluffy, and delicious pancakes. After several rounds of testing, I’m happy to say this recipe delivers exactly what I was aiming for!
For this version, I used all soft white wheat, milled finely. I plan to experiment with other grains and combinations in the future. For now, I’m keeping it simple with just soft white wheat, which has a naturally light texture and mild flavor that is perfect for pancakes.
If you like recipes using 100% fresh milled flour, you might also enjoy my Granny Cake, which I made entirely with fresh milled flour and reduced sugar for a healthier take on this delicious classic.
And, if you’re new to fresh milled flour, check out my guide on getting started with fresh milled flour for some helpful tips.
Ingredients
Ingredient Notes
Soft white wheat flour: The star of the show! Mill it as fine as possible for best results. You can also try other soft grains, such as spelt or Kamut.
Baking powder: Make sure it’s fresh for the fluffiest pancakes.
Sugar: Just a bit for balance. I used cane sugar, but any 1:1 granulated sweetener will work.
Salt: I like Redmond or Baja Gold sea salt, but your favorite brand is just fine.
Oil: Any mild-tasting oil works well.
Egg: I used one large egg. I haven’t tested egg-free versions yet, but flax or chia eggs should work.
Milk: I used regular milk, but dairy-free options are totally fine too.
Instructions
Making fresh milled flour pancakes is no different from making regular pancakes. The key is to avoid overmixing and allow the batter to rest before making the pancakes.
- Whisk together the flour, baking powder, sugar and salt in a large bowl.
- Add egg, oil and milk and stir just until combined – some lumps are totally fine. The batter will thicken quite a bit while it rests.
- Allow batter to rest undisturbed for 10-15 minutes while your griddle heats.
- Grease the hot griddle with butter, oil, or ghee. I like to use an electric griddle, something like this Presto electric griddle. This is not the exact one I have but very similar.
- Pour (or scrape) batter onto the griddle using a measuring cup or scoop. I like to use a 1/3 cup measuring cup, which makes pancakes about 4 inches wide. You can make them smaller or larger, depending on your preference.
- Cook until bubbles form on the surface and edges look set, then flip and cook until golden brown.
NOTE: Using one cup milk, the batter will be quite thick (you will need to scrape it out of the measuring cup). If you prefer thinner pancakes, use one cup milk plus 1 to 2 tablespoons more milk before resting the batter as stirring afterward can deflate them.
Need help dialing in batter texture? Use my fresh milled pancake troubleshooting guide for tips.
FAQs
Can I use store-bought whole wheat flour?
I haven’t tested this particular recipe with store-bought whole wheat flour but I think it would work well, though you might need to tweak the proportion of flour to liquid. I would look for white whole wheat flour for the closest replacement.
Why is my batter so thick?
Fresh milled flour absorbs a lot of liquid so you’ll find that the batter will be thin at first and will thicken as it sits. I find that a thick batter results in tall, fluffy pancakes so I don’t mind if I need to scrape it out a bit. However, if you prefer a thinner batter, feel free to add a bit more milk next time. This may also vary based on your particular batch of grains or how finely it’s milled.
Can I add mix-ins?
Of course! As soon as you pour the batter on the griddle, sprinkle your preferred add-ins, such as chocolate chips or blueberries, on each pancake.
Other Recipes You Might Enjoy:
Fresh Milled Buttermilk Pancakes
Fresh Milled Flour Pancakes
Ingredients
- 1 3/4 cups (150g) fresh milled soft white wheat, spelt or Kamut I used soft white wheat
- 1 tbsp baking powder
- 1 tbsp sugar or granulated sugar-free sweetener
- 1/2 tsp salt
- 1 cup + 1-2 tablespoons milk
- 2 tbsp oil
- 1 egg
Instructions
- In large bowl, whisk together the flour, baking powder, sugar and salt.
- Add milk, oil and egg. Use 1 cup milk for very thick batter (and the thickest pancakes). Add 1-2 tablespoons more milk for a slightly thinner batter.
- Whisk or stir until combined, some lumps are ok. The batter will thicken as it sits.
- Allow batter to rest for 10-15 minutes while griddle is heating. Avoid mixing again or you risk deflating the batter and will have thinner pancakes.
- Heat griddle to 350°F (or until a few drops of water dance around on griddle).
- Grease griddle with butter, oil, or ghee.
- Pour (scraping batter out if needed) using 1/3 cup measure (or desired size) onto greased griddle and cook until bubbles form on the surface and edges look set.
- Flip and cook another two to three minutes or until the top springs back when lightly pressed and underside is golden brown.
- Keep warm until ready to serve. I like to stack on a baking sheet and keep in the oven set at 200°F until all pancakes are done.
I’ve made these twice already and love how they turn out! They’re also so quick to make. They’re a hit with my kids each time— thanks for the great recipe!
Lindsay, you are very welcome! I’m so happy you love them as much as I do!