Pancakes made with fresh milled flour

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These fluffy pancakes do not taste like any whole wheat pancake I’ve ever tasted! They are light and fluffy, but still packed with all the nutrition of whole grain. Using fresh milled soft white wheat, butter, milk, coconut sugar and eggs, this recipe is simple yet delicious. When you realize how simple it is to add pancakes with fresh milled flour to your weekly menu rotation, you will never buy a mix again!

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Making Pancakes with fresh milled flour is easier than you think!

If you look at the label for many pre-made mixes, you will notice the key components are:

Flour

Leavening Agent (what makes them fluffy)

Salt

Sugar

I don’t know about you, but I have all of these ingredients in my kitchen on most days! Make that flour a fresh milled grain and now you have added some nutrition to a simple breakfast!

Ingredients you will need to make pancakes with fresh milled flour

Soft white wheat berries

Coconut sugar

Salt

Baking powder

Eggs

Butter

Milk

Vanilla Extract

Make your dry mix in big batches and freeze!

Here is the magic in this recipe, it can be convenient AND healthy! The dry ingredients are listed by weight in this recipe. This makes it much easier (and more accurate) for multiplying into a larger batch! Make a 10x batch and stock the freezer! The total weight of dry ingredients per batch is 6.5oz. Therefore, if you make a 10x batch and want to divide into smaller bags, scoop 6.5oz in each bag.

Let’s get started

First, I mill my soft white wheat berries.

Next, whisk together in a bowl: Flour, coconut sugar, salt and baking powder.

STOP HERE! This mixture can be placed in ziplocks and stored in the freezer for up to 3 months. Because this is fresh milled flour, it contains the bran and germ, therefore it will go rancid if stored on the shelf. I like to make and store in small bags. My husband can pull them from the freezer, add the eggs, milk, melted butter and vanilla and have breakfast ready in less than 30 minutes! I have these cute bags that this recipe fits in perfectly. Now, I do encourage you to make this recipe fresh each time so you get the maximum nutritional benefit as they do deplete rapidly, however you are still getting great benefits from utilizing the whole grain. It is FAR fresher than anything you are buying on the shelf at the grocery store. Let’s be honest, sometimes life gets busy!

Finishing up the pancake recipe

When you are ready to combine the flour mixture with the liquids, it is important to make sure everything is close to the same temperature. If fresh milled, your flour is already warm. If pulling from the freezer, you will want to allow to come to room temperature. Cold ingredients will harden your melted butter and create a chunky batter.

Pull flour mixture from the freezer the night before.

First, melt your butter on the stove or heat in the microwave in a microwave safe bowl. Once melted, add milk to warm slightly. You do not want them HOT when you combine or it will cook your eggs, so just warm enough to melt the butter. If your eggs are really cold, place them (still in the shell) in a bowl of warm water for 5 minutes to take the chill off.

Next, pour your flour mixture in a mixing bowl and make a well in the center. Crack your eggs into the well and whisk. Slowly pour in the warm milk and butter mixture, whisking to combine. Add vanilla extract. Just whisk until no large chunks remain, but do not overmix. If you want to add chocolate chips, blueberries, or other fruit. Gently stir in at this time.

Finally, add butter or oil to your skillet and let it get warm and bubbly. I like to use a 1/4 cup measuring cup to scoop out my pancakes. This recipe will yield 12 pancakes this size. Flip when the bottom of your pancake is golden brown, and cook until the other side is equally as brown. Top with butter and pure maple syrup, fresh fruit or honey and enjoy!

Sometimes, I freeze my already cooked pancakes. I pop them in a warm, buttered skillet to reaheat. You could use a toaster, toaster oven or air fryer.

Let’s talk about the junk in storebought pancake mix…

Here is the list of ingredients in the top pancake mix

Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Corn Starch, Vegetable Oil (palm, sunflower, canola, and/or high oleic soybean oil), Leavening (baking soda, monocalcium phosphate, sodium aluminum phosphate), Dextrose, Sugar, Salt, Monoglycerides.

Here is a breakdown of each ingredient and why we recommend making your own pancakes.

Enriched flour, bleached: When flour is commercially produced, most of the components that shorten the shelf life of the product are removed. These also contain the nutrients. Although they add some nutrients back in the enrichment process, it is not all. After stripping most nutrients, they proceed to mechanically or chemically bleach the flour to age the product and further increase shelf-life. This link from wikipedia outlines the bleaching components, some of which are banned in Europe and other countries.

Other ingredients

• Corn Starch-not necessary when making from scratch.
• Vegetable oils: (palm, sunflower, canola, and/or high oleic soybean oil) These seed oils are present in most processed and ultra-processed foods. By making your recipe from scratch, you are able to eliminate this ingredient. This is a contraversial topic regarding the inflamatory reaction resulting from an increased consumption of Omega-6 fatty acids found in these oils. While the oil may not be inherently “bad” in small quantities, we are able to eliminate it and make this recipe with Omega-3 containing butter and milk!
• Leavening (baking soda, monocalcium phosphate, sodium aluminum phosphate): Leavening agents containing aluminum is something I try to avoid. There is a lot of credible research out there outlining the risks of consuming aluminum. I love this baking powder.
• Dextrose-Artifical sweetener. Similar to glucose, it has a high glycemic index of 100. I use coconut sugar in most recipes as it has a glycemic index of 45-55. This means, coconut sugar will raise the blood sugar only about half as much.
• Monoglycerides-Conditioner/stabilizer. The biggest health concern is these contain trans fats. Again, the FDA deems these things safe for human consumption in limited quantities. They are added to many processed foods to enhance taste, texture and shelf stability. Therefore, the more processed foods you consume, the larger volume of this ingredient you will be exposed to. Making the pancakes from scratch, eliminates one more item you are consuming and exposing yourself to this ingredient.

Is cooking from scratch truly better?

While I do not believe there is one food or omision of ingredients that is the cure all for our health. The same can be said that there is no one thing we consume or do that will wreak havoc on our health. It is small steps, everyday and simple substitutions, such as replacing your packaged mixes, that will get us closer to a cleaner way of eating.

THANK YOU!

Thank you so much for trying this recipe. I hope you love these Pancakes made with fresh milled flour as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!

Happy Baking!

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Bailey Basics is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit.