Fresh Milled Flour Pancakes — Easy & Delicious Whole Wheat
Fresh milled flour pancakes are the perfect way to create cozy, comforting breakfast spread anytime the mood strikes. These are the best pancakes — soft, fluffy, and full of wholesome flavor that’s impossible to get from the grocery store.
If you’re trying to incorporate more whole food ingredients into your routine, this fresh milled flour pancake recipe is going to be a new favorite. Freshly milled soft white wheat flour brings a tender, almost nutty depth to these pancakes that pairs beautifully with a drizzle of pure maple syrup, fresh fruit, or even a dollop of whipped cream.
We love a hot breakfast in our house, and I love the versatility and health benefits of milling our own wheat. Pancakes are also synonymous with delicious side options—eggs, bacon, fruit, a pre-made breakfast casserole—and are delicious just on their own.
Homemade pancakes from scratch are a classic, but fresh milled flour pancakes are a great way to take things to the next level. The nutrients and flavor from just-ground wheat are miles ahead of store-bought flour, and you can taste the difference in every bite.
You get delicious, fluffy pancakes, the health benefits of whole grains, and delicious flavor. This family favorite recipe trumps any boxed pancake mix around! You’ll want to make a double batch—this whole wheat pancake recipe freezes amazingly!
If you’re new to milling your own flour, this guide to baking with freshly milled flour is the place to start. Then try sourdough bread with freshly milled flour or whole-wheat flour focaccia. For more slow Sunday morning type recipes, check out our favorite banana bread with streusel topping, carrot apple coffee cake bread, sausage balls (no bisquick needed), and dairy-free fluffy waffles.
Why You’ll Love This Recipe
Depth of flavor: Freshly milled soft white wheat gives these pancakes a naturally sweet, rich flavor that doesn’t need any extra bells and whistles.
Better texture: Soft wheat creates a tender crumb that’s light and fluffy, while still hearty enough to keep you full.
Simple, real ingredients: No fillers or weird additives—just wholesome pantry staples that come together in one bowl to make the best whole wheat pancakes.
What Are Fresh Milled Flour Pancakes?
Fresh milled flour pancakes are made using flour that’s ground at home (or purchased shortly after grinding), usually from soft white wheat. Unlike traditional store-bought all-purpose flour, fresh flour contains all parts of the wheat berry—bran, germ, and endosperm—which makes it more nutritious and flavorful.
Soft white whole wheat flour is lower in protein than hard wheat, which makes it ideal for baked goods. It makes fluffier pancakes, muffins, and cakes where a lighter texture is preferred and is the closest to white flour for the whole grains. When paired with classic pancake ingredients, the result is a stack of pancakes that feels both nourishing and indulgent—much better than any dry pancake mix.
Fresh Milled Flour Pancakes Ingredients
- Freshly milled soft white wheat flour: Fresh milled soft white wheat gives these pancakes a tender texture and slightly nutty flavor. I typically get my wheat berries from Azure Standard and find they have delicious options for whole grains.
- Honey: Adds just a touch of natural sweetness without overpowering the flavor of the wheat.
- Coconut oil: Melted butter or avocado oil works, too. If you want to use olive oil, then you need a very light tasting variety.
- Milk: Whole milk is best for richness, but any dairy or non-dairy milk can work. You can also use buttermilk for fluffy buttermilk pancakes!
- Optional: Toppings of your choice for different flavors
A full list of ingredients and quantities can be found in the recipe card below.
Tools You May Need
- Grain Mill
- Electric griddle or cast iron skillet
How To Make Fresh Milled Flour Pancakes
- Grind your flour. For 1&1/4 cup flour, you’ll need about 1 cup wheat berries.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk the egg, honey, melted coconut oil, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix. Allow to sit for 5-10 minutes while you prepare the skillet.
- Heat a skillet or griddle over medium heat. Lightly grease with butter or oil.
- Scoop 1/4 cup of the pancake batter onto the hot griddle. (This will make medium pancakes.) Repeat, not letting the pancakes touch, until you run out of room. Cook until bubbles form and edges look set, then flip and cook the other side until golden.
- Serve warm with maple syrup, berries, or your favorite toppings (chocolate chips are always a hit if you want a little decadence).
Recipe Tips
- Let the batter rest for 5–10 minutes after mixing to let the wheat absorb the liquid.
- If you prefer thinner pancakes, you can add up to 2 tablespoons more milk to the recipe.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for later breakfasts.
Fresh Milled Flour Pancakes Variations
- Blueberry pancakes: Fold in 1/2 cup of fresh or frozen blueberries right before cooking.
- Sourdough version: Replace 1/2 cup of flour and milk with 1 cup of active sourdough starter for a tangy twist.
- Chocolate chip pancakes: Add 1/4 cup of dark chocolate chips to the the surface of the pancake for a fun treat.
- Cinnamon apple pancakes: Stir in 1/2 teaspoon cinnamon and 1/2 cup finely diced apples.
Recipe FAQs
I hope you love this recipe!
Fresh Milled Flour Pancakes
Ingredients
- 1 1/4 cups (150 g) freshly milled soft wheat flour
- 1 tablespoon (12 g) baking powder
- 1 tablespoon (21 g) honey
- 1/2 teaspoon (3 g) salt
- 1 large egg (50 g)
- 2 tablespoons (28 g) melted coconut oil or melted butter
- 1 1/2 cups (360 g) milk
Instructions
- Grind your flour. For 1&1/4 cup flour, you'll need about 1 cup wheat berries.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate small bowl, whisk the egg, honey, melted coconut oil or butter, and milk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix well.
- While you let the batter rest for 5-10 minutes, prepare your electric griddle or cast iron pan with a little bit of oil or butter and place on medium or medium-low heat.
- To make medium pancakes, use a 1/4 cup measuring cup to dip out 1/4 cup of batter and place onto the hot skillet.
- Cook for 1-2 minutes (up to 3 depending on your pan) or until small bubbles appear on the surface of the pancakes. Flip with a spatula and cook the other side until golden brown and cooked through.
- Place cooked pancakes in an oven on on warm or on a plate and tent with foil to keep warm.
Notes
- You can easily double this recipe (or triple!) if you need a larger batch.
- Soft white wheat is the closest to all-purpose flour, but you can experiment with other whole grain flours as well.
- Let the batter rest for 5–10 minutes after mixing to let the wheat absorb the liquid.
- If you prefer thinner pancakes, you can add up to 2 tablespoons more milk to the recipe.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for later breakfasts.
Recommended Products
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Other Recipes You May Enjoy…
- Whole Wheat Flour Focaccia
- High Protein Breakfast Casserole
- Easy & Delicious Oat Bread
- Flavored Sourdough Bread
- Garlic Cheddar Sourdough Focaccia
- Chocolate Hazelnut Star Bread
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