Fresh Milled Flour Buttermilk Pancakes (Light & Fluffy)

These fresh milled flour buttermilk pancakes are everything a pancake should be: light, fluffy, and packed with buttery flavor in every bite. Made with soft white wheat berries for a tender texture, and honey for just the right amount of sweetness, they're a simple, wholesome breakfast the whole family will love.

Pancakes are a Saturday tradition in our home. We set that day aside to slow down and spend time together as a family. Sometimes that means a hike or a day trip, other times it's simply enjoying a slower pace at home. Either way, it almost always starts with pancakes.

Sometimes you just need a classic pancake — and this is it, with all the packed nutrition of fresh milled flour. It's a simple recipe that I turn to again and again, whether I'm feeding my own family or hosting guests.

If you love pancakes as much as we do, be sure to also try my fresh milled flour cottage cheese pancakes. They're a protein-packed twist on this classic.

Why You'll Love This Recipe

• Classic flavor, upgraded nutrition — All the fluffy, buttery pancake flavor you know and love, made with the added nutrition of fresh milled flour.
• Simple, pantry-friendly ingredients — No special ingredients required — just a handful of staples you likely already have on hand.
• One bowl, easy cleanup - These come together quickly in one bowl with minimal dishes.
• Perfectly fluffy, every time — The combination of buttermilk, baking powder, and baking soda gives these pancakes lift and a soft, tender texture.
• Great for feeding a crowd — This recipe makes about 15 pancakes, making it an easy go-to for family breakfasts, when you're hosting guests, or for leftovers.

Ingredients

• Fresh milled flour — I used soft white wheat berries for this recipe. Their low protein content and light composition make them perfect for fluffy pancakes. But if you don't have soft white berries on hand any wheat berry will do! Pancakes are very forgiving.
• Milk — Combined with apple cider vinegar to create a quick buttermilk substitute, which reacts with the baking soda for extra lift and a slight tang. Let the mixture sit for 5 minutes before using. If you'd prefer to use real buttermilk, feel free to swap in 2 cups buttermilk instead. Just be sure to use 300g fresh milled flour rather than 320g, since buttermilk is thicker than a milk substitute.
• Apple cider vinegar — Soured with milk to mimic the acidity of real buttermilk, helping activate the baking soda for fluffy, tender pancakes.
• Honey — Adds just enough sweetness to balance the other ingredients.
• Baking powder & baking soda — Using both gives the most rise. The baking soda reacts with the buttermilk's acidity, while the baking powder adds extra lift on its own.
• Melted butter (at the end) — Adds richness and helps give the pancakes their tender texture.

See recipe card for quantities.

Instructions

Step 1: Make the buttermilk substitute

Combine the milk and apple cider vinegar in a small bowl or measuring cup. Let it sit for 5 minutes. It will thicken slightly and curdle, mimicking real buttermilk.

Step 2: Heat the skillet

In the meantime, heat a skillet over medium-low heat. Add enough oil or butter to generously coat the bottom of the pan (about ½ tablespoon per batch). Butter works best for preventing sticking.

Step 3: Whisk the wet ingredients

Whisk together the eggs, milk + apple cider vinegar mixture, honey, and vanilla extract until well combined.

Step 4: Add the dry ingredients

Add the flour, baking powder, baking soda, and salt directly on top of the wet ingredients. Whisk until just combined.

Step 5: Fold in the melted butter

Stir in the melted butter until just incorporated. This is the trick to a rich, tender pancake!

Step 6: Cook the pancakes

Pour the batter onto the skillet using a ⅓-cup measuring cup for evenly sized pancakes. Once bubbles form and the edges no longer look wet, flip with a spatula. Cook for an additional 1–2 minutes, until golden brown.

Step 7: Serve

Repeat until all the batter is used (makes about 15 pancakes). Top with butter and maple syrup for serving.

Hint: I find that butter works best for preventing sticking — it creates a natural non-stick surface that makes it easy to get under the pancakes to flip them

Substitutions

Milk + Apple Cider Vinegar — If you'd prefer to use buttermilk instead, go for it! Just adjust the fresh milled flour to 300g, since buttermilk is thicker than milk.

Fresh milled flour — This recipe is made with fresh milled flour using soft white wheat berries. Don't have a grain mill? No problem! Feel free to substitute with whole wheat flour, all-purpose flour, or a gluten-free all-purpose blend. Fresh milled flour absorbs moisture differently than store-bought flour, so if you are using a different flour you may need to adjust slightly. If you have a kitchen scale, substitute flour at a 1:1 ratio by weight for the best results.

Melted butter - You can swap for melted coconut oil for a slightly sweet and coconutty taste, or a neutral flavored oil of choice.

Honey - Feel free to swap with maple syrup or another sweetener of choice.

Variations

Add-ins - Add blueberries or chocolate chips to the pancakes. Once you've poured the batter onto the skillet, sprinkle your add-in of choice over the wet batter before flipping.

Toppings - Top with fresh fruit or nut butter of choice. Personally, we love almond butter on these! It gives a great flavor when paired with the butter and maple syrup.

Equipment

• Large mixing bowl
• Whisk
• Large pan or skillet for cooking pancakes (I, personally, enjoy using a stainless-steel pan for these.)
• Spatula

Storage

Store leftover pancakes in an airtight container in the fridge for up to 4 days.

To freeze, place pancakes in a single layer on a baking sheet in the freezer for 1 to 2 hours or until frozen, then transfer to a freezer bag. They'll keep for up to 2 months.

Reheat in the oven or microwave for best results.

FAQ

Related

Looking for other recipes like this? Try these:

Fresh Milled Flour Buttermilk Pancakes (Light & Fluffy)

These fresh milled flour buttermilk pancakes are a classic breakfast made simple. Light, fluffy, and full of buttery flavor, they come together in one bowl with just a handful of pantry staples — no special ingredients required. It's the kind of tried-and-true recipe you'll want to make again and again.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 15 pancakes

Course: Breakfast

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups Milk
• 2 tablespoons Apple cider vinegar
• 2 Eggs
• 2 tablespoons Honey
• 2 teaspoons Vanilla extract
• 320 grams Fresh milled flour I usually use soft white wheat berries
• 1 tablespoon Baking powder
• ¼ teaspoon Baking soda
• ¼ teaspoon Salt
• 4 tablespoons Butter melted
• Butter/oil for greasing the pan

Equipment

• 1 Large mixing bowl
• 1 Whisk
• 1 Large pan or skillet

Method

 

1. Combine the milk and apple cider vinegar in a small bowl or measuring cup. Let it sit for 5 minutes. It will thicken slightly and curdle, mimicking real buttermilk.
   2 cups Milk, 2 tablespoons Apple cider vinegar
2. In the meantime, heat a skillet over medium-low heat. Add enough oil or butter to generously coat the bottom of the pan (about ½ tablespoon per batch). Butter works best for preventing sticking.
   Butter/oil
3. Whisk together the eggs, milk + apple cider vinegar mixture, honey, and vanilla extract until well combined.
   2 Eggs, 2 tablespoons Honey, 2 teaspoons Vanilla extract
4. Add the flour, baking powder, baking soda, and salt directly on top of the wet ingredients. Whisk until just combined.
   320 grams Fresh milled flour, 1 tablespoon Baking powder, ¼ teaspoon Baking soda, ¼ teaspoon Salt
5. Stir in the melted butter until just incorporated. This is the trick to a rich, tender pancake!
   4 tablespoons Butter
6. Pour the batter onto the skillet using a ⅓-cup measuring cup for evenly sized pancakes. Once bubbles form and the edges no longer look wet, flip with a spatula. Cook for an additional 1–2 minutes, until golden brown.
7. Repeat until all the batter is used.  Top with butter & maple syrup for serving 

Notes

I find that butter works best for creating a natural non-stick surface on the pan. I like to add butter to the hot pan and then spread it with a pastry brush for best results.

 

Pairing

These are my favorite dishes to serve with Fresh Milled Flour Buttermilk Pancakes: