Buttermilk pancakes are a fun and easy breakfast staple, which is why it is one of the first recipes I converted to fresh milled flour. These buttermilk pancakes with fresh milled flour are so easy to make, wonderfully fluffy and quick (ready in under 30 minutes).
Buttermilk Substitutes
Craving buttermilk pancakes, but out of buttermilk? Some easy alternatives include:
- Raw milk that is beyond tasting good, but not separating. Because this is thinner than raw milk, use 454 grams (2 cups) instead of 510 grams.
- Milk with vinegar or lemon juice: replace 2 Tbsp out of 2 cups of milk with vinegar or lemon juice and let it sit for 10 minutes to curdle. This option is also thinner than buttermilk so use 2 cups (454 grams) instead of the 510 grams.
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Additives for the Pancakes
There are so many wonderful things that can be added to the pancakes to make them different everytime. Some of my families favorites include:
- chocolate chips
- blueberries
- cinnamon
- pumpkin spice
- chopped nuts
Pancake Toppings
- blueberries
- strawberries
- whipped cream
- maple syrup
- raspberries
- fruit compote (my personal favorite)
Type of Flour
These fresh milled flour buttermilk pancakes can use hard red wheat or hard white wheat. It really is just about which flavor you prefer. My personal preference is hard red wheat as it provides a deeper flavor profile than what hard white wheat does.
This recipe of course used fresh milled flour, although store bought could be used it just would be void of the nutrients that are present in fresh milled flour and not store bought. If you would like to know more about why I started the process of changing everything in my home to fresh milled flour check this out.
Easy Buttermilk Pancakes Using Fresh Milled Flour
Ingredients
- 280 grams Hard Red Wheat or Hard White Wheat I prefer the hard red wheat
- 510 grams Buttermilk 2.25 cups
- 15 grams Maple Syrup
- 2 Eggs
- 42 grams Melted Butter approximately 3 Tablespoons
- 1/2 teaspoon Baking Soda
- 2 teaspoons baking powder
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla
Instructions
- Mill the wheat into flour.
- Stir in the buttermilk to allow the flour to absorb the buttermilk.
- Add in everything else and mix.
- Spread oil on the griddle to prep for the pancake batter. Turn the heat to medium.
- Pour the desired amount of batter onto the griddle and wait until the edges are bubbly and start to look a slightly different consistency than the middle of the pancake. Then flip the pancake and cook until desired doneness.
Notes
Looking for more information on fresh milled flour?
What are the benefits?
How do I even start with fresh milled flour?
Which grain mill do I buy?
Fresh milled flour pizza dough recipe
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