In our home, breakfast is a big deal—especially when pancakes are on the menu. With eight kids, you can imagine the excitement that fills the kitchen when they catch a whiff of these irresistibly fluffy buttermilk pancakes with fresh milled flour sizzling on the griddle. There’s nothing quite like seeing their faces light up as I stack these golden beauties high on their plates.
These pancakes are a family favorite, made extra special with fresh milled flour. Not only are they irresistibly fluffy, but they’re also packed with the goodness of freshly milled grains. Whether it’s a lazy weekend morning or a busy weekday, this recipe is a go-to in our house, bringing warmth, comfort, and a whole lot of smiles to our breakfast table.
This Fluffy Buttermilk Pancakes recipe is adapted from Grains and Grit. I’ve made a few modifications, including using kefir, converting the measurements to grams, and slightly adjusting the method. I hope you enjoy this version as much as we do!
Why use fresh milled flour?
When it comes to making the best pancakes, the choice of flour is key. That’s why I always reach for fresh milled soft wheat flour. Fresh milled flour is a game-changer in the kitchen, and it’s one of the reasons these pancakes are so special.
First off, fresh milled flour retains all the natural oils, nutrients, and flavors that are often lost in store-bought flour. This means you’re not only getting a better-tasting pancake, but also one that’s packed with wholesome goodness. The difference in flavor is noticeable—there’s a depth and richness that you just can’t get from conventional flour.
Another reason to choose fresh milled flour is the texture. Freshly milled grains give the pancakes a light, airy quality that makes them incredibly fluffy. Plus, knowing exactly where your flour comes from and how it’s milled adds a sense of connection to the food you’re making for your family.
Exploring different grain options for Irresistibly Fluffy Buttermilk Pancakes with Fresh Milled Flour
While soft white wheat is my go-to grain for these pancakes, there are other grains you can experiment with to add different flavors and textures. Spelt is a wonderful alternative that adds a slightly nutty flavor and a tender crumb. Kamut is another great choice, known for its rich, buttery taste. Einkorn can also be used, offering a sweet, almost honey-like flavor that pairs beautifully with buttermilk. Each of these grains brings its own unique character to the pancakes, so feel free to mix things up and find your favorite combination.
Experimenting with different grains not only adds variety to your recipes but also introduces your family to new flavors and textures. Whether you stick with soft wheat or branch out to other grains, the result will always be delicious, fluffy pancakes that everyone will love.
Optional Add-ins for Irresistibly Fluffy Buttermilk Pancakes with Fresh Milled Flour
This Fluffy Buttermilk Pancakes recipe is versatile and can be customized with your favorite add-ins. Here are some ideas to make your pancakes even more special:
- Sweeteners: Add a touch of sweetness with 1-2 tablespoons of honey, maple syrup, or sugar.
- Chocolate Chips: Mix in 1/2 to 3/4 cup of chocolate chips for a decadent treat.
- Blueberries: Fold in 1/2 to 1 cup of fresh or frozen blueberries for a fruity twist.
- Nuts: Add some crunch with 1/3 cup of chopped nuts, like walnuts or pecans.
- Spices: Enhance the flavor with a pinch of cinnamon, nutmeg, or vanilla extract.
Feel free to get creative and add your favorite ingredients to make these pancakes your own!
Essential Products for Making The Best Pancakes
To make the process of creating these irresistibly fluffy buttermilk pancakes even easier, I’ve compiled a list of recommended products. These are some of my favorite tools and ingredients that I personally use in my kitchen. By using the affiliate links below, you can support Lovely Bell Bakes at no extra cost to you. Thank you for your support!
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Making the batter ahead
One of the great things about this Fluffy Buttermilk Pancakes recipe is that you can make the batter ahead of time and store it in the refrigerator for up to 3 days. This is perfect for busy mornings when you want a quick, homemade breakfast without the prep work.
Storage Instructions:
- After preparing the batter, transfer it to an airtight container and refrigerate.
- When you’re ready to use it, give the batter a good stir before pouring it onto the griddle. You might notice a grayish color forming on the surface—this is completely normal and happens due to oxidation. Just stir the batter well, and it will be ready to use.
Enjoy freshly cooked pancakes with minimal effort, thanks to this make-ahead option!
What You’ll Need: Ingredients for Fluffy Buttermilk Pancakes
Fresh milled flour I use soft white wheat but feel free to get creative with spelt, einkorn, khorasan, etc.
Egg
Kefir or buttermilk
Baking powder
Baking soda
Salt
Oil or melted butter
Sweetener Optional. I do not sweeten my pancakes. For my family, the syrup is all the sweetness needed. But feel free to add 2-3 tablespoons of your favorite sweetener.
How to Make Fluffy Buttermilk Pancakes: Step-by-Step Guide
Preparing the ingredients
Start by milling your grains to create fresh flour. This step ensures your pancakes have the best texture and flavor.
In a large mixing bowl, combine the freshly milled flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well incorporated.
Mixing the Batter
In a separate bowl, whisk the eggs until they are light and fluffy. Add in half of the kefir or buttermilk and the neutral-flavored oil or melted butter. Mix until the wet ingredients are fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined. Gradually add more kefir/buttermilk until desired consistency. Be careful not to over-mix—the batter should be slightly lumpy to ensure light, fluffy pancakes. If you prefer thinner pancakes, you can thin the batter slightly by adding a little more kefir or buttermilk. Keep in mind that thinner batter will result in thinner pancakes, while thicker batter will yield fluffier pancakes.
Letting the Batter Rest
Allow the batter to sit for 15 minutes. This resting time allows the flour to fully hydrate and the leavening agents to activate, leading to fluffier pancakes.
Cooking and Serving
While the batter is resting, preheat your griddle or non-stick pan over medium heat. If using a cast iron griddle, lightly grease it with a bit of butter or oil.
Once the griddle is hot, pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.
Serve the pancakes warm with your favorite toppings like butter, maple syrup, or fresh fruit. Enjoy the fluffy, delicious goodness!
Try these other fresh milled flour breakfast recipes
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Irresistibly Fluffy Buttermilk Pancakes with Fresh Milled Flour
Ingredients
- 375 g Fresh milled soft wheat flour 3 Cups
- 10 g Baking powder 2&1/2 Teaspoon
- 5 g Baking soda 1 Teaspoon
- 5 g Salt 1 Teaspoon
- 4 Eggs 200g
- 700 g Kefir or buttermilk 3 Cups
- 73 g Neutral flavored oil or butter 1/3 Cup
Instructions
Preparing the ingredients
- Start by milling your grains to create fresh flour. This step ensures your pancakes have the best texture and flavor.
- In a large mixing bowl, combine the freshly milled flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well incorporated.
Mixing the Batter
- In a separate bowl, whisk the eggs until they are light and fluffy. Add in half of the kefir or buttermilk and the neutral-flavored oil or melted butter. Mix until the wet ingredients are fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined. Gradually add more kefir/buttermilk until desired consistency. Be careful not to overmix—the batter should be slightly lumpy to ensure light, fluffy pancakes. If you prefer thinner pancakes, you can thin the batter slightly by adding a little more kefir or buttermilk. Keep in mind that thinner batter will result in thinner pancakes, while thicker batter will yield fluffier pancakes.
Letting the Batter Rest
- Allow the batter to sit for 15 minutes. This resting time allows the flour to fully hydrate and the leavening agents to activate, leading to fluffier pancakes.
Cooking and Serving
- While the batter is resting, preheat your griddle or non-stick pan over medium heat. If using a cast iron griddle, lightly grease it with a bit of butter or oil.
- Once the griddle is hot, pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.
- Serve the pancakes warm with your favorite toppings like butter, maple syrup, or fresh fruit. Enjoy the fluffy, delicious goodness!
These FMF pancakes turned out better than my commercial flour attempts. I grew up on “just add water”, but wanted to find a great tasting recipe without all the extra junk. This is it!
I have not tried the recipe yet, I am planning on trying it in the morning, but I have a question, When you put the measurements of the wheat berries/flour, in the recipe, is that measured before you mill it? or after it is milled? I am new and so excited to learn. Love your website. It has been very informative!
Hi Lisa,
The gram measurement stays the same before and after milling. 375g of grain will yield 375g fresh milled flour. The cup measurement is the milled flour, not the wheat berries.
The best pancakes I’ve made with FMF to date. I did not have buttermilk or kefir so I used 1 cup plain Greek yogurt and 2 cups almond milk and they still turned out fluffy. Your recipes continue to be my favorite in this in the fresh milled community.
I tried these and they were really runny. I did let them sit for 15 minutes. There were also a lot of flour clumps as it says not to overmix. How do you not overmix, but also get the clumps out?I ended up breaking the clumps when they were on the frying pan. Any suggestions? Thanks!
Hi Kirsti,
It sounds like your batter was too runny. This could be due to how you measured or just your batch of grain. To fix this, I would hold back half of the liquids and add it in gradually as you mix the batter until you reach your desired thickness. I hope this helps!
THE BEST pancakes I have ever eaten! Thank you so much for sharing this recipe. I have recently purchased a book with different FMF recipes and the pancake one was a fail. I made it work adjusting the liquids but the end result was not nearly as tasty as these. I am so encouraged . May God bless you abundantly 💖