Easy Fluffy Pancakes with Fresh Milled Flour
You know those mornings when you want pancakes, but you also want to feel good after eating them, and for it not to be a huge event? These fluffy pancakes with fresh milled flour actually love you back and are ready in no time.
These flapjacks are light, tender, and just the right amount of hearty. Think cozy weekend breakfast vibes, but totally acceptable on a busy weekday too.
If you’re milling your own flour already, this recipe will feel like a gift. And if you’re new to fresh milled flour, welcome—this is an easy place to start! No complicated steps, no fancy tricks, just real ingredients and pancakes you’ll love eating.
Looking for more fresh milled flour recipes? Our Texas Roadhouse Rolls and Sourdough Buttermilk Biscuits are always a hit, English Muffins or Cornbread never disappoint, or try your hand at Milk Bread or Homemade Ciabatta.
Want more breakfast ideas? Give our Sourdough Chocolate Chip Banana Muffins, Cinnamon Rolls, Pumpkin, Raisin, & Pecan Muffins, Sourdough Stick Pecan Buns, or Chocolate Beet Muffins a try.
New to baking with freshly milled flour? Take a walk through our Beginner’s Guide or our Grain Guide.
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Why You’ll Love These Freshly Milled Pancakes
These pancakes are so cozy and nourishing, you’ll be making them on repeat for your family. Plus, they’re naturally filling, so no one should be hungry an hour later.
- They’re fluffy, not flat or heavy
- Fresh milled flour adds a nutty, rich flavor you can’t get from commercially milled flour
- A little boost of protein from the Greek yogurt makes these more filling and balanced
- Easy enough for weekdays, special enough for weekends
- They reheat really well – we put cooled pancakes in the fridge to eat all week (if they last that long)
Fresh Milled Pancake Recipe
Tools
- Grain mill
- Kitchen scale
- Mixing bowl
- Whisk
- Spatula
- Measuring spoons
- Griddle
Ingredients
- 270 g Greek Yogurt
- 3 Eggs
- 42 g Butter, melted (about 3 TBSP)
- 215 g Milk
- 2 teaspoons Vanilla
- 260 g Soft White Wheat
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
Notes
- Makes about 20 medium sized pancakes if you use about ¼ cup of batter per pancake
- We love to cook our pancakes in some leftover bacon grease, but use whatever you like!
How to Make Fluffy Pancakes with Fresh Milled Flour
Wet Ingredients: Whisk together all of your wet ingredients in a mixing bowl.
Dry Ingredients: Add flour, salt, baking soda, and baking powder to the bowl and fold into the wet ingredients. Try not to overmix, just stir until combined.
Rest: Let the batter rest for 10 minutes while you heat your griddle to medium heat, about 325 degrees.
Cook: Cook pancakes for about 3 minutes until it has started to form bubbles and edges are set, then flip for another 2 minutes until golden brown and cooked through.
Enjoy: Serve warm with your favorite toppings like maple syrup, butter, jam, or fruit.
Pancake Variations
- Banana Pancakes: Mash ½ ripe banana into the wet ingredients
- Blueberry Boost: Fold in fresh blueberries right before cooking
- Chocolate Chip: Add some mini chocolate chips for an indulgent treat
These fluffy pancakes with fresh milled flour are nourishing, satisfying, and feel a little special without any extra fuss. Whether you’re cooking for your family or just treating yourself to a hot breakfast, this recipe earns a permanent spot in the rotation.
If you make them once, don’t be surprised if they become your go-to pancake recipe!
Easy Fluffy Pancakes with Fresh Milled Flour
Fluffy pancakes with fresh milled flour. Easy to make wholesome breakfast recipe that tastes amazing and fuels your day.
Ingredients
- 270 g Greek Yogurt
- 3 Eggs
- 42 g Butter, melted (about 3 TBSP)
- 215 g Milk
- 2 teaspoons Vanilla
- 260 g Soft White Wheat
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
Instructions
- Whisk together all of your wet ingredients in a mixing bowl.
- Add flour, salt, baking soda, and baking powder to the bowl and fold into the wet ingredients. Try not to overmix, just stir until combined.
- Let the batter rest for 10 minutes while you heat your griddle to medium heat, about 325 degrees.
- Cook pancakes for about 3 minutes until it has started to form bubbles and the edges are set, then flip for another 2 minutes until golden brown and cooked through.
- Serve warm with your favorite toppings like maple syrup, butter, jam, or fruit.
Notes
- Makes about 20 medium sized pancakes if you use about ¼ cup of batter per pancake
- We love to cook ours in some leftover bacon grease, but use whatever you like!
Nutrition Information
Yield 20 Serving Size 1Amount Per Serving Calories 85Total Fat 3gSaturated Fat 1gUnsaturated Fat 1gCholesterol 34mgSodium 253mgCarbohydrates 10gFiber 2gSugar 1gProtein 5g
*This has not been evaluated by the FDA. Nutrition Label may not be accurate. This label has been automatically pulled, and ingredients may not be categorized correctly.
FAQS
Yes, but spelt or soft white wheat gives the lightest, fluffiest texture in our opinion. Hard wheat can work too, but your pancakes may be slightly heartier. Kamut may also be a good option.
Fresh milled flour absorbs liquid differently. Resting helps soften the bran and improves texture.
Absolutely. Let them cool, freeze in a single layer, then store in a freezer bag. Reheat in a toaster, microwave, or skillet.
Great pancake recipe! They turned out light and fluffy! Delicious!
I have picked up the mill recently and now tried out these pancakes. They are a world apart from store bought flour. Loving it.
So glad you loved them and are on the fresh-milled wagon!
What an amazing idea, to Mill your own flour! Visiting from the Facebook link up.
Have a great week,
Amber
– The Hungry Mountaineer
Yum, Ashleigh!! I am saving this to make with my nieces soon!
These sound delicious! Thank you for including an answer to my question later in the post about freezing. I’ll be making these with some local milled flour this weekend!
These look so yum! I’ve been thinking of getting a mill. These pancakes make it seem so worthwhile 🙂