Perfectly Fluffy Pancakes with Fresh Milled Flour
Light and fluffy with crisp edges, these quick and easy fresh milled flour pancakes are delicious and full of nutrients, making them pancakes you can feel good about! Freshly milled flour adds a depth of flavor and a nutrient boost to make this your new go-to breakfast recipe.

I’m assuming that if you’re here, you have jumped on the freshly milled flour bandwagon (or are at least thinking about it). Hooray! I truly think it is a game changer in the kitchen. It’s nutrient dense, and has a delightfully nutty flavor that I have found to be delicious in a number of recipes.
Since I am pretty new to freshly milled flour, I have started out by testing it in our family’s favorite recipes. I’ve used it in sandwich bread, hamburger buns, and even cookies with great results. Next up on the list?
Pancakes, baby! This fresh milled flour pancake recipe is a play off of my einkorn flour pancake recipe (which is equally as delicious and nutritious).
The results were absolutely delicious. Everyone in my family declared this recipe a winner, and I know you will, too!
Why You’ll Love This Recipe
Ingredients You’ll Need
This is a quick overview of essential ingredients needed for this recipe. Make sure to check out the recipe card below for the full list!
Why is Fresh Milled Flour Better?
I highly encourage you to do some research on all of the benefits of freshly milled flour. I have listed just a few below:
- Contains 40/44 essential nutrients! Commercial mills remove part of the wheat kernel, removing the most nutritious part of the grain to make white flour. Milling your own flour not only ensures that your flour is as nutritious as it can be, but it also has a wonderful taste!
- High in protein, antioxidants, fiber, and minerals (zinc, iron, magnesium, etc.)
- Whole grains are absorbed slower than refined grains, which aids in preventing blood sugar spikes.
What Do You Need to Freshly Mill Flour?
You will need some type of grain mill or grain mill attachment to begin milling flour yourself at home. I have been using the Mockmill KitchenAid attachment with great success! You can also purchase a stand alone grain mill from Mockmill or Nutrimill. There are a lot of options out there and well worth the investment.
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What is the Secret to Light and Fluffy Pancakes?
I have found two ways to help these freshly milled whole grain pancakes obtain the ultimate light and fluffy texture that we all crave in a pancake.
- Let the batter rest before cooking. This allows the freshly milled flour time to adequately absorb the liquid in the batter.
- Whisk the egg and the buttermilk together separately until frothy, and then add to the batter. Frothy bubbles equals a fluffy pancake!
For best results, let the pancake batter sit for 10-15 minutes before cooking. This will result in a much lighter, fluffier pancake!
How to Make Fresh Milled Flour Pancakes
- First things first, mill your flour! Set aside when you prepare the other ingredients.
- Melt butter and set aside to let it cool briefly before adding to the batter.
- In a large mixing bowl, whisk together the freshly milled flour, salt, sugar, baking powder and baking soda.
- In another small bowl, whisk together the buttermilk and egg until frothy.
- Add in the melted butter and vanilla extract to the dry ingredients, then go ahead and add in the frothy egg and milk mixture and mix until you have a nice, smooth batter.
- Let the batter rest for 10-15 minutes before preheating a cast iron skillet or griddle to medium heat.
- Once the batter has had a chance to rest and the pan is nice and hot, add a small amount of butter or coconut oil to the pan.
- Using a small measuring cup, begin pouring the batter into the pan.
- Cook pancakes for a few minutes on one side, then flip. You will know when they are ready to flip by watching the bubbles. Once all the bubbles have popped and no new bubbles are forming, you know they are ready to flip.
- Once the pancakes have fully cooked and are a nice golden brown, transfer them to a plate and cover with a light towel to keep them warm until ready to serve.
- Serve warm with your favorite toppings. Enjoy!


Quick Tips for Success
- The extra step of letting the batter sit for 10-15 minutes really does help make a lighter, fluffier pancake!
Be sure to not overcrowd the pan while cooking the pancakes. I wouldn’t do more than 3 at a time. This will make them much easier to flip! - Use a 1/4 cup measuring cup or medium size cookie scoop to easily scoop and drop the pancake batter onto the pan. This will also keep them more uniform in size.
- If you don’t have buttermilk on hand, you can use the same amount of regular milk and add 1 tbsp of white vinegar. Let the milk and vinegar mixture sit on the counter for a few minutes before adding to the batter. You can also use kefir!
- You could easily do many variations of this recipe. Chocolate chips or blueberries would make easy and delicious additions. Top with maple syrup, homemade raspberry syrup and whipped cream, cooked or fresh fruit… YUM.
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Fresh Milled Flour Pancakes

Light and fluffy with crisp edges, these quick and easy fresh milled flour pancakes are delicious and full of nutrients, making them pancakes you can feel good about! Freshly milled flour adds a depth of flavor and a nutrient boost to make this your new go-to breakfast recipe.
Ingredients
- 2 cups freshly milled flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp brown sugar
- 1 1/2 cups buttermilk
- 4 tablespoons butter, melted and cooled slightly
- 1 egg
- 1 tsp vanilla extract
Instructions
- Begin by milling the flour. Set aside when you prepare the other ingredients.
- Melt butter and set aside to let it cool briefly before adding to the batter.
- In a large mixing bowl, whisk together the freshly milled flour, salt, sugar, baking powder and baking soda.
- In another small bowl, whisk together the buttermilk and egg until frothy.
- Add in the melted butter and vanilla extract to the dry ingredients, then go ahead and add in the frothy egg and milk mixture and mix until you have a nice, smooth batter.
- Let the batter rest for 10-15 minutes before preheating a cast iron skillet or griddle to medium heat.
- Once the batter has had a chance to rest and the pan is nice and hot, add a small amount of butter or coconut oil to the pan.
- Using a small measuring cup, begin pouring the batter into the pan.
- Cook pancakes for a few minutes on one side, then flip. You will know when they are ready to flip by watching the bubbles. Once all the bubbles have popped and no new bubbles are forming, you know they are ready to flip.
- Once the pancakes have fully cooked and are a nice golden brown, transfer them to a plate and cover with a light towel to keep them warm until ready to serve.
- Serve warm with your favorite toppings. Enjoy!
Notes
If you loved this recipe for this easy and delicious fresh milled flour pancakes, make sure to come back and leave a comment and a 5 star rating! I would love to hear how this recipe turned out for you.
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