Fluffy Fresh Milled Pancakes (Whole Wheat Buttermilk Pancakes)

These fluffy fresh milled flour pancakes are made with 100% whole wheat berries, buttermilk, and a simple bakery trick that makes them incredibly light and tender. If you mill your own flour and struggle with dense pancakes, this recipe shows you exactly how to get tall, fluffy pancakes every time.

Pancakes are one of those breakfast foods that evoke so many memories. Waking up on Saturday morning to the smells of pancakes baking brings me back to my childhood. When I started using fresh milled flour I knew I needed a simple recipe that could get delicious pancakes on the table fast. These fresh milled pancakes are made with a thick batter that cooks up fluffy pancakes.

I have fond memories of my dad making pancakes Saturday mornings. The smell of the pancakes baking, the sound of them sizzling reminds me of cozy and relaxing days. Then that first taste of a a warm pancake fresh from the griddle smoothened in maple syrup… yes please.

Why Fresh Milled Flour Makes Amazing Pancakes

First and foremost the flavor. Fresh milled flour gives pancakes an amazing nutty and richer flavor. If you’ve been around my blog any amount of time, this is not news to you. I talk about it in my brown butter cookie recipe, as well as my sandwich bread recipe. Fresh milled flour is so much better than all purpose flour.

When you use fresh milled flour you are retaining the nutrients of the wheat berries. With these pancakes there is no sifting involved, so you are getting all the goodness from the bran and germ. Don’t forget, because we have that bran present, rest time of the batter is crucial. I allows the fresh milled flour to fully absorb the liquid.

Ingredients in Homemade Fresh Milled Pancakes

The ingredients in these pancakes are pretty straightforward, and you probably have most in you pantry already

• Soft white wheat berries (fresh milled flour): These pancakes are made with mostly soft white wheat which helps create a tender fluffy pancake
• hard red wheat berries: I add a little hard red wheat for a slightly nutty taste
• baking soda: helps neutralize acidity
• baking powder: gives pancakes the initial rise
• salt: balances flavor
• sugar: adds some sweetness
• buttermilk: helps to create tall and tender pancakes by reacting with baking soda
• eggs: adds richness to the pancakes
• apple cider vinegar: helps with the rise
• vanilla: flavoring
• maple syrup: flavoring and a little more sweetness

How to make fluffy fresh milled pancakes

Mix dry ingredients

Mill your wheat berries. You’ll use 100% of the flour, so no need to sift. Add the baking soda, baking powder, salt, and sugar to the flour and stir to combine.

Mix wet ingredients

Mix the buttermilk, eggs yolks, vanilla, apple cider vinegar, and maple syrup together.

Combine wet, dry

Mix the wet ingredients, dry ingredients, and cooled butter together until just combined. You want the batter to be slightly lumpy. Let sit for about 20 minutes to allow the bran to absorb the liquid. This is crucial when using freshly milled flour. Skipping it is what can lead fresh milled flour pancakes to turn out dense instead of fluffy.

While your pan or skillet warms up and you whip the egg whites.

Whip the egg whites

While the wet and dry ingredients are resting, whip your egg whites till soft peaks form. This takes about 2 minutes.

Fold in egg whites to your batter

Next fold the egg whites into your batter. This simply means using a spoon to lift the batter from the bottom of the bowl over the egg whites. You want to very gently combine them. If your batter feels too thick add 1-2 tablespoons of water.

Cook the fresh milled pancakes

While these can be made on the stove I love using an electric skillet. Preheat it from 350-375 degrees. Use a 1/4 cup measuring cup to scoop the batter onto the skillet. Allow to cook for a few minutes before flipping over. This is a thicker batter so there won’t really be bubbles like in recipes with thinner batter.

These pancakes are such a fun way to start the weekend. Annabelle recently had a sleepover so I decided to make some pancakes for the girls in the morning. Autumn was still sleeping when I started and was so excited to wake up to the smell of pancakes. You can customize these pancakes with a multitude of mix-ins (chocolate chips are a favorite). You could also put a variety of toppings out, similar to this build your own waffle bar.

Tips for Cooking Perfect Pancakes on a Griddle

• Be sure to have the griddle preheated. I suggest between 350-375 degrees.
• Once you spoon the batter on, leave it until you are ready to flip. You are looking for the edges to be set, not bubbles.
• Only flip the pancakes once.
• Once flipped don’t press down on the pancake. This will just deflate it, and make it a flat pancake.

Questions about Fluffy Fresh Milled Pancakes

How do I get fluffy pancakes?

There are a few key ways to get fluffy pancakes:

I think one of the most crucial tips to fluffy pancakes is not to overmix the batter. Pancake batter should not be smooth. Instead there should be sort of lumpy. Overmixing leads to more gluten development, which then leads to flat sad pancakes.

Using buttermilk is another way to help the pancakes rise.

Whipping the egg whites is another way to get big fluffy pancakes. This adds natural leavening power.

Do I have to use buttermilk in my fresh milled flour pancakes?

In this recipe yes. The buttermilk is crucial to help get fluffy pancakes. Due to its acidity it reacts with the baking soda, creating big, fluffy pancakes. While I do think the real deal buttermilk works best, you can make your own in a pinch.

Why are my fresh milled pancakes flat?

There could be a few reasons why fresh milled pancakes fall flat:

First, was the batter overmixed? Remember a few lumps in the batter are a good thing. If the batter is mixed so much that the batter is smooth, it was probably overmixed it.

The batter didn’t sit long enough. Like in most fresh milled recipes, the best results come from allowing the flour and liquids to sit before baking. Fresh milled flour is “thirstier” than all purpose. The bran present in fresh milled flour soaks up liquid, and letting it rest helps the bran soften.

The baking powder or soda may be expired.

How do I store leftover fresh milled pancakes?

For storing in the fridge, start by cooling them completely on the counter. Once cooled you can stack them, put them in an air tight container, then put them in the fridge.

For storing the freezer still start by cooling completely on the counter. Stack pancakes with parchment paper between them, then place in an airtight container. If using a plastic bag be sure to press out the air. Once sealed in a bag, place in the freezer.

Can I use all soft white wheat?

You absolutely can.

Is it possible to make the batter the night before?

Yes, you can make the batter the night before and store it covered in the refrigerator. Because fresh milled flour continues absorbing liquid, the batter will be thicker in the morning. Simply stir in a tablespoon or two of milk or water before cooking.

Can I add mix-ins?

Absolutely! A favorite of my kids is chocolate chip (using the mini kind works much better). I love blueberries. You could also throw in some sprinkles, just be sure to use the “jimmies”, not the round nonpareils as they bleed into the batter.

These fluffy fresh milled flour pancakes are a staple in our home because they are quick, reliable, and tender. They can be easily frozen for simple breakfasts during the week. Once you start making pancakes with freshly milled wheat berries, it’s hard to go back to store-bought flour.