Easy Whole Wheat Pancake Mix Recipe (Fresh Milled Flour)
This easy whole wheat pancake mix recipe made with fresh milled flour are light, fluffy, and packed with whole grain goodness. A simple, from-scratch recipe perfect for nourishing breakfasts the whole family will love!
They come together easily—perfect for a slow easy breakfast or quick school-day mornings—and they’re nourishing enough to keep little bellies full until lunchtime.
As a homeschool mom, my days are full—books at the kitchen table, laundry always humming in the background, and a constant rotation of meals being made from scratch. Cooking this way didn’t happen overnight. It started, like many journeys back to the basics, with a humble sourdough starter bubbling on my counter.
That one step pulled me deeper into the world of traditional foods, and eventually, I found myself milling my own flour and discovering the incredible flavor (and nourishment) that comes from using whole grains the way they were meant to be enjoyed.
If you’re new to milling your own flour, don’t worry—this is a great place to start. And if you’re just beginning your sourdough journey, I’ve got you covered there too. Check out my guide on how to make a sourdough starter with fresh milled flour, and you’ll be well on your way.
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What You’ll Love About This Recipe
There are so many things to love about pancake recipes, but this has even more to love because of its added nutrition that comes from fresh milled flour. Did you know when you mill your own wheat berries, you retain all the fiber, vitamins, and minerals that are lost in store-bought all purpose flour? Plus, the flavor is unbeatable—earthy, nutty, and naturally sweet.
It’s also incredibly simple. This whole wheat pancake mix recipe is so simple, and you will soon find out that they are the best pancakes! Plus, you likely already have most of the ingredients in your pantry, and the steps are easy enough to make these fluffy whole wheat pancakes a regular part of your breakfast rotation.
Variations
Once you have this base pancake mix down, you can customize your batch of pancakes however you like:
- Add mashed banana or pumpkin for a seasonal twist or any seasonal fresh fruit
- Stir blueberries, chopped nuts, or chocolate chips into your pancake batter
- Swap the milk for buttermilk or a non-dairy option like almond milk
- Add a pinch of cinnamon or vanilla extract for extra flavor to your fluffy pancakes
Key Ingredients
Here’s what makes this pancake mix special:
- Freshly milled soft white wheat – ideal for light, tender pancakes
- Baking powder – gives the pancakes their lift
- Milk, egg, and olive oil – for richness and moisture
- Honey or sugar – optional, but adds just a touch of sweetness
You can find a full list of ingredients in the recipe card located at the bottom of this post.
How to Make Pancakes with Fresh Milled Flour
Even if you’re new to baking with freshly milled flour, this recipe is forgiving and beginner-friendly. Here’s a quick step-by-step overview
Mix the dry ingredients—In a large bowl or medium bowl whisk your freshly milled whole-wheat flour together with baking powder, salt, and a bit of sugar (if using). This ensures everything is evenly distributed.
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Add the wet ingredients—In the center of the dry mix, add your egg, milk, olive oil, and honey (if using that instead of sugar).
Gently combine—Stir the batter just until everything is incorporated. A few lumps are totally fine. This is key to keeping the pancakes fluffy.
Let it rest—Allow the batter to rest at room temperature for 10–15 minutes. This step is especially important with fresh milled flour—it helps the bran soften and fully hydrate, leading to a much lighter texture.
Cooking pancakes—Pour onto a hot skillet or hot griddle at medium-high heat and cook until bubbles form on the surface. Cooke the first side and then flip to the second side and cook until golden and cooked through. I love using my electric griddle or my heavy cast iron skillet!
Serve warm—Top with your favorites—maple syrup, fruit, yogurt, peanut butter, choice nut butter, or even a sprinkle of cinnamon sugar. Store leftover pancakes in an airtight container in the fridge for up to 3 days. I also love to stick mine in a freezer bag and pop them in the freezer for easy morning breakfasts!
How to Serve
These pancakes are perfect as-is, but here are a few favorite serving ideas:
- Classic: Melted butter and pure maple syrup
- Hearty: Greek yogurt, berries, and a drizzle of nut butter
- Kid-friendly: Mini chocolate chips and banana slices
- Savory twist: Top with fried eggs and a pinch of sea salt
Recipe FAQ’s
Fresh milled flour includes the bran and germ, which can weigh down the batter. Letting the batter rest helps hydrate the flour and improves the texture dramatically.
Soft white wheat is ideal for tender pancakes. It has a lower protein content, which keeps the texture soft. You can still use hard wheat, but expect a heartier result
It’s totally up to you. Sifting can remove larger bran flakes and create a smoother pancake. If you prefer a more rustic, whole-grain feel, skip it.
Whole grain flour is more absorbent because it contains the full wheat berry—bran, germ, and endosperm. This is why resting the batter and possibly increasing your liquid slightly can be helpful.
Making healthy whole wheat pancakes from scratch with fresh milled flour might seem like a small thing—but in our home, it’s part of something much bigger. It’s about slowing down, feeding our families with intention, and finding joy in the everyday rhythms of home life.
Whether you’re just starting out with sourdough or you’ve been milling your own grains for a while, this simple breakfast recipe is a reminder that nourishing food doesn’t have to be complicated. Just a handful of real ingredients, a few quiet minutes in the kitchen, and you’ve got homemade pancakes that warms both bellies and hearts. I hope this recipe finds a place at your table, just like it has at ours.
More Breakfast Recipes
Looking for more ways to use your grains or starter? Check out these popular recipes
- Sourdough Banana Pancakes Made with Discard
- How to Make Homemade Pancake Mix with Pantry Staples
- Sourdough Discard Coffee Cake
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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!
Easy Whole Wheat Pancake Mix Recipe (Fresh Milled Flour)
Ingredients
- 1 ¼ cups freshly milled soft white wheat
- 1 tbsp baking powder
- 1 tbsp sugar or honey
- ½ tsp salt
- 1 egg
- 2 tbsp olive oil
- 1 ½ cup milk
Instructions
- In a large mixing bowl, whisk together the freshly milled flour, baking powder, salt, and sugar (if using honey, add it with the wet ingredients).
- Make a well in the middle of the dry ingredients and add egg, olive oil, milk and honey (if using).
- Stir gently until just combined. Don’t overmix—it’s okay if a few lumps remain. Let the batter rest for 10–15 minutes to allow the fresh flour to fully absorb the liquid and improve texture
- Heat a skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and the edges look set, then flip and cook another 1–2 minutes until golden and cooked through.
- Enjoy with butter, maple syrup, fruit, or your favorite pancake toppings!
