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Stack of fresh milled flour buttermilk pancakes topped with butter

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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.