How long does freshly milled flour last?

Freshly milled flour is best used immediately. However, if you find yourself with extra to store, it will store well in the freezer in an airtight, freezer-safe container for up to 3 months.

What is the best way to store pancakes?

If you find yourself with extra pancakes, you can store them in an airtight container in the fridge for a few days or stick them in the freezer for later use.

Can I freeze pancakes?

Yes! Pancakes freeze extremely well. After cooking, let them cool and then add to an airtight, freezer-safe container (I usually use gallon sized Ziploc bags). When you are ready to eat them, reheat them by placing them in the oven, toasting them in the toaster, or popping in the microwave.

Perfectly Fluffy Fresh Milled Flour Pancakes

Description

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

Scale

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

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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

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.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast Recipes
Cuisine: American