Pancakes made with fresh milled flour make a fantastic, nutritious breakfast. These easy-to-make pancakes are soft, fluffy and can be topped with your favorite syrup, fruit or jam.
Filling and nourishing. That is just what a breakfast meal should be.
They say that breakfast is the most important meal of the day. While I am not a dietitian or nutritionist, I have to agree that starting your day off with a healthy breakfast is very important. For many, including myself, skipping breakfast would ruin the entire day. Personally, by eating breakfast first thing in the morning, I notice I have more energy and strength and my brain can concentrate on tasks better.
My breakfast meal typically includes a simple carb, protein in the form of farm fresh eggs or sausage and some sort of fruit like blueberries. My husband is much more adventurous when it comes to breakfast time. He often has a cup of coffee, juice, sausage or eggs, although I know he loves bacon and then some type of carbohydrate. During the weekdays, he usually whips up something quick like cereal, oatmeal or toast in order to get to work on time. When the weekend arrives waffles or pancakes are often on the breakfast menu. They are so simple to make and I know they fill bellies! I frequently double the batch so that I can freeze the pancakes for quick breakfast meals all week long.
This pancake recipe is made with common ingredients you probably already have on hand. To make the pancakes even more nutritious, use fresh milled soft white wheat flour. Serve warm and garnish with your favorite pancake topping!
Tips for Making Pancakes with Freshly Milled Flour
- A non-stick griddle or a cast iron pan make excellent pancakes.
- For a crispy edge on the pancake, add a little butter to the pan before you drop in the batter.
- The pancake is ready to flip when the edges become crisp and you see bubbles in the center of the pancake.
- Change the flavor of the pancake by dropping chocolate chips or blueberries onto the top side of your pancake before you flip it.
Does Fresh Milled Flour Taste Better?
Without a doubt fresh milled flour has an incredible depth of flavor incomparable to a bag of flour from the grocery store. When you first bite into a slice of bread baked with fresh flour, you can immediately taste the quality and freshness.
What is Different About Freshly Milled Flour?
Nutrition and flavor! Today a bag of flour from the grocery store does not provide the essential fiber and nutrients that your body needs. When grain is kept whole, it retains all of its nutrients and oils. As soon as the bran (the outer hard shell) is broken, the nutrients deteriorate quickly. Commercially sold flour will turn rancid if the oil-rich germ and other nutrients are left. In order to avoid this, commercial flour must remove these components so that the flour is shelf stable. Even if the flour is organic or labeled as enriched, there is absolutely no comparison to the health benefits of milling your own flour at home. By milling your own flour it ensures that you will get the most nutrients, vitamins and flavor in every single bite.
Can You Freeze Pancakes?
Yes. You can store cooled pancakes in a freezer safe container or sealed plastic bag. Place a sheet of wax paper or parchment paper between each layer of pancake to prevent them from sticking together. Reheat pancake in the microwave and add your favorite pancake topping.
How Do You Use Fresh Milled Flour
You can use fresh ground flour in more than just pancakes! Freshly milled flour is a great alternative to all purpose flour, wheat flour, bread flour and cake flour. Here are a few recipe ideas using fresh milled flour.
What Can You Put on Top of Pancakes?
- Maple syrup is the traditional topping of choice
- Agave nectar left as is or flavored with maple extract has a low glycemic index and makes a wonderful substitute for maple syrup
- Peanut butter
- Chocolate chips
- Whipped cream
- Sliced bananas
- Berries such as blueberries, raspberries or strawberries
- Fruit sauce
- Jam or jelly
- Apple butter
How to Make Pancakes With Fresh Milled Flour
Healthy and nutritious, these pancakes made with whole grains are simple to make and will be a crowd pleaser for everyone in your family. Double the recipe to have leftovers all week long!
Makes: Approximately 12 4-inch pancakes
2 cups freshly milled soft white wheat flour
1 2/3 cup milk
4 tablespoons butter, melted, plus more for cooking
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
In a large bowl combine the eggs, melted butter, milk and vanilla. Add the flour, baking powder and salt. Whisk gently until just smooth. Do not over mix.
Heat a griddle or cast iron skillet over medium-low heat. Grease the heated pan with butter. Using a 1/4 cup measure, drop batter into hot griddle or pan. Cook until puffed and you can see small bubbles on the surface of the pancake. Flip and cook the other side until golden brown.
To serve, stack the pancakes and top with butter, syrup, jelly or your favorite pancake topping. Any leftovers can be refrigerated or frozen.
- 2 eggs
- 2 cups freshly milled soft white wheat flour
- 1 2/3 cup milk
- 4 tablespoons butter, melted, plus more for cooking
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- In a large bowl combine the eggs, melted butter, milk and vanilla. Add the flour, baking powder and salt. Whisk gently until just smooth. Do not over mix.
- Heat a griddle or cast iron skillet over medium-low heat. Grease the heated pan with butter. Using a 1/4 cup measure, drop batter into hot griddle or pan. Cook until puffed and you can see small bubbles on the surface of the pancake. Flip and cook the other side until golden brown.
- To serve, stack the pancakes and top with butter, syrup, jelly or your favorite pancake topping. Any leftovers can be refrigerated or frozen.