Pancakes are one of those foods that are great any time of the day. These fluffy buttermilk pancakes are made with fresh milled flour and are so delicious. I can’t wait for you to try this recipe.

Why Use Fresh Milled Flour
Fresh milled flour is more nutritious. That’s just the fact. It contains so many more nutrients than if you are consuming all-purpose flour. Whole grains, straight from the field, are a near perfect food. Each kernel of wheat has vitamins, minerals, essential fatty acids, phytonutrients, fiber, complex carbohydrates and protein.
This is how to grind your own wheat and start making nutritious bread and baked goods for your family. If you are new to milling fresh flour, it’s super easy to do. You can also fit it into your schedule whether you are a full-time mama or work a full-time job.

How to Substitute All-Purpose Flour with Fresh Milled Flour.
Have you ever wondered how to use your regular all-purpose flour recipes but substitute it with fresh milled flour? Have no fear, it can be done.
Read all about it HERE.
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How to Make Fluffy Buttermilk Pancakes
- Mill your flour.
- Mix all your ingredients in a bowl, except for the buttermilk.
- Gradually add the buttermilk. The batter should be somewhat thick.
- Heat your iron skillet on the stove top and add 1 tbsp of butter.
- Spread the butter around in the skillet and turn the heat up to medium heat.
- Using a 1/2 cup measuring cup, scoop out some of the batter into the skillet.
- Allow the pancake to bubble up on the stove top. You’ll actually see bubbles.
- Once you see the bottom of the pancake start to set, flip it over using a metal spatula.
- Now, cook the other side. I will flip both sides about three times every few minutes until they are done.
- When the pancakes are golden brown with a few little crispy edges, then pull them off and plate them.
- Finally, slather real butter on top and some warm maple syrup.



What Toppings Go On Pancakes
Pancakes are so versatile, so, they taste great with all kinds of toppings. Here are some variations you could try:
- Blueberries with blueberry syrup
- Fried apples and homemade whipped cream
- Peaches, apple butter, blueberries, strawberries, etc. – Use any fruit of your choice
- Chocolate chips and bananas

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Tools You May Need
Mixing Bowl
Spatula
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Fluffy Buttermilk Pancakes with Fresh Milled Flour
Ingredients
- 3 Cups Soft White Wheat Flour
- 1 Tsp Pink Salt
- 2 Tsp Baking Powder (Aluminum free)
- 1/3 Cup Olive Oil or Coconut Oil
- 2 Large Eggs
- 2 Tsp Vanilla Extract
- 1/8 Cup Honey, Maple Syrup or Coconut Sugar
- 1 1/2 Cups Buttermilk
- 1 Tbsp Butter
Instructions
- Mill your flour and place in a mixing bowl.
- Now, put all ingredients in the bowl, except for the buttermilk.
- Next, start slowly adding the buttermilk into the bowl with all of the other ingredients. Whisk together. Add more buttermilk, if needed. It should be a thick batter.
- Turn your stovetop on to the low setting. Add 1 tbsp of butter to your skillet and coat your skillet thoroughly.
- Using a 1/2 cup measurement cup, add the pancake batter to a cast iron skillet. I usually get 2 pancakes at a time in my skillet.
- As the pancakes cook, they will start to bubble up. As the bottom of each pancake starts to get firm, flip the pancake over. I usually flip each side at least 3 times. After that, they are pretty much done.
- The pancakes will be golden brown in color with a little crisp on the edges when done.
- Remove the pancakes and top with real butter and warm maple syrup.
Notes

I hope you enjoy these fluffy buttermilk pancakes made with fresh milled flour. I like serving them with bacon, scrambled eggs and some fresh fruit, like blueberries. What are some other topping ideas you like to use?
As always, tag me over on Instagram if you make these. I’d love to see your photos using fresh milled flour.
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