Name: Easy Fresh Milled Flour Pancakes – Fluffy & Delicious!
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 1/2 cups freshly milled soft white wheat flour; 2 1/2 tsp baking powder; 1/2 tsp unrefined salt; 1 1/4 cups milk; 2 tbsp raw honey; 1 egg; 3 tbsp butter (melted); 2 tsp vanilla extract

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The perfect pancake does exist. These fresh milled flour pancakes are it! They are fluffy, soft, delicious AND they are really good for you (just a bonus)! You can whip them up so quickly and the whole family will love them, I promise. Around the Plante household, pancakes aren’t just reserved for lazy Saturday mornings — they are more of a staple; whether it’s a regular old Wednesday, or breakfast for dinner, you name it and we are probably eating pancakes. I can’t wait for you to try this recipe and fall in love with the taste of freshly milled grains in the form of fluffy pancakes.

Close up vertical image of a stack of fluffy fresh milled flour pancakes with banana slices.

Looking for more pancake recipes? Try my favorite sourdough pancakes, high protein cottage cheese pancakes, or 3 ingredient banana pancakes.

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Reasons To Love Freshly Milled Pancakes

Thick and fluffy – These pancakes are stout, in the best way. They are really fluffy and will hold up great underneath all of your favorite pancake toppings.

Delicious whole grain flavor – Fresh milled flour has a depth of flavor that no grocery store flour or pancake mix can compete with. You can experiment with your favorite wheat berry varieties for different flavors.

No mystery ingredients – Just real food ingredients (and no weird additives you can’t pronounce).

Customizable – Add blueberries, chocolate chips, cinnamon… or keep them classic plain.

A quick and easy breakfast – From start to finish this recipe only takes about 20 minutes.

Freshly made healthy pancakes with syrup and banana slices

Benefits of Fresh Milled Flour

If you’re new to baking with fresh milled flour, here’s the short version: it’s a game changer.

You may already know that whole grains and whole grain flours contain every part of the grain — the bran, germ, and endosperm, which have more nutrients than white flour which is stripped down. But did you know that even whole wheat flour loses it’s nutrients within hours of milling it? When you crack the wheat berry and it is exposed to oxygen, 40-45% of the nutrients are depleted after 24 hours. 95% percent of the nutrients are depleted after 3 days! This makes fresh milled flour an incredible way to nourish your family, because when you use it right after milling it you are ensuring that you are getting the best nutrients, vitamins, and antioxidants the grain has to offer.

Here are a few other benefits to using fresh milled flour:

Better flavor – You can actually taste the grain. Depending on what you mill (hard white wheat, soft white wheat, spelt, etc.), you’ll notice subtle differences.
Fewer preservatives – Store-bought flour is often treated or stripped for a longer shelf life. It is processed and has synthetic vitamins added back in. Fresh milled is as pure as it gets.
Digestibility – Some studies suggest that fresh milled flour is easier to digest, and even some people with gluten sensitivities may be able to eat handle it.

If you are as jazzed about fresh milled flour as I am, you should try fresh milled sourdough bread, muffins, and our go-to hamburger buns!

Ingredients in Fresh Milled Flour Pancakes

Freshly Milled Flour – Soft white wheat berries work great for this recipe, but you can definitely experiment with other varieties. I think Kamut would be delicious!

Baking Powder – Make sure your baking powder is fresh for fluffy and light pancakes.

Unrefined salt – I love redmonds real salt

Raw Honey – Raw honey is unrefined and not diluted with artificial sweeteners. If you want to learn more about how to find real raw honey, I’ve got a post here.

Milk – My family drinks raw milk so that’s what I use in all of my recipes. However you can use any kind of milk that you like to drink.

Egg – Pastured eggs have the most nutrients.

Melted Butter – Grass fed butter has so many amazing benefits. I love Kerygold irish butter.

Vanilla extract

Coconut oil or butter for frying

Optional mix-ins – fruit, chocolate chips, etc.

Top view of breakfast pancakes on white plates with grapes

Other Tools You Will Need

Grain Mill – In order to enjoy truly fresh milled flour, you will need a grain mill. This is such a great investment, milling your own flour is so rewarding, delicious and nourishing. I have been using the mockmill 100 for a while and it has worked great for me. If you don’t have a grain mill, you might be able to use a high powered blender.
Large Mixing Bowl
Cast iron skillet or non-stick pan
Measuring cups and spoons

How To Make Fresh Milled Flour Pancakes

This simple recipe is so easy to mix together, which can be a big deal when you have hungry toddlers waiting!

First, mill your wheat berries on the finest setting. Preheat a cast iron pan or non-stick skillet over medium heat so that it’s ready when you are done mixing the batter.

In a large bowl, mix together all of the dry ingredients: flour, baking powder, and salt.

Make a well in the center of the bowl and add all of the remaining ingredients: milk, egg, honey, melted butter, and vanilla extract.

Pancake batter in a large bowl prior to mixing together

Mix everything together until just combined. If you want to add any optional mix ins, do this now!

Let the batter rest for about 5 minutes while the pan heats up. The rest time helps the batter to thicken up and make nice, fluffy pancakes!

Add some coconut oil or butter to the pan. Once it is melted and sizzling, add about 1/4 cup of batter for each pancake to the hot skillet. Cook the pancake batter until bubbles start to form (about 2-3 minutes).

Pancake batter in a large frying pan cooking.

Flip the pancake and cook for an additional minute or two until they are golden brown on each side and cooked all the way through. Remove the pancakes from the pan and repeat with the remaining batter.

Golden brown fresh milled flour pancakes in a grey frying pan

Serve warm with all of your favorite toppings!

Storing & Reheating Leftover Pancakes

Store leftover pancakes in an airtight container in the fridge. They will keep for a few days. My preferred method of storing is to freeze the pancakes and then pull them out as needed. To freeze, flash freeze them first on a cookie sheet, and then remove them and put them in an airtight container or ziplock bag.

To reheat pancakes, heat them up in a frying pan, toaster oven, or oven.

Tips For Perfect Pancakes

Don’t over mix the batter. Stir the ingredients until just combined to keep them light and fluffy.

Let the batter rest. Letting the pancake batter rest for a few minutes before cooking will help it to thicken and improve the final texture.

Find the heat sweet spot. Cooking your pancakes on too low, or too high of heat will affect how they turn out. Aim for medium to medium-high heat to achieve a golden brown finish and cooked all the way through.

Don’t press on the pancakes. Flip the pancakes once and avoid pressing down on them with your spatula.

I hope you try these fresh milled flour pancakes! They are such a great way to start the day and fuel yourself and your family with real food. Slow mornings or busy mornings, these pancakes are great because they come together with minimal effort and yet they still give you a filling and hot breakfast!