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Pancakes on a white plate with butter and maple syrup melting on top.

Best Homemade Pancake Recipe with Freshly Milled Flour

This is simply the best homemade pancake recipe using freshly milled flour! When you want a cozy breakfast, whip up a batch of these pancakes. They are delicious and healthy! The texture is somewhat like a cross between a fluffy pancake and a thin crepe pancake.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Serving Size 14 large pancakes

Equipment

  • large mixing bowl
  • Medium mixing bowl
  • measuring cups and spoons
  • Dough whisk (You can also use an electric mixer.)
  • ladle
  • Flat spatula
  • cast iron skillet(s) (I use all 3 of my skillets to speed up the cooking process.)
  • Container for pancakes

Ingredients

  • 4 cups freshly milled flour (I use soft white wheat.)
  • 4 tbsp sugar
  • 4 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp fine sea salt
  • 4 cups buttermilk (or milk)
  • 4 eggs
  • 1/2 cup avocado oil
  • 1 tsp vanilla extract
  • butter or other cooking fat (I have also used sausage grease, bacon grease, and avocado oil with good results.)

Instructions

Make the Pancake Batter

  • In a large mixing bowl, add all the dry ingredients and whisk it together. Make a well in the center and set the bowl aside.
  • In a medium mixing bowl, add all the wet ingredients and whisk them together.
  • Pour the wet ingredients into the large mixing bowl with the dry ingredients. Whisk the ingredients together using your dough whisk until everything is well combined and you don't see any more lumps of dry ingredients.

Cook Pancakes

  • Heat up your cast iron skillet(s) over medium-low heat on top of your stove. Add enough butter or other cooking fat to coat the bottom of your skillet to prevent your pancakes from sticking.
  • When your skillets are hot, add a ladle full of pancake batter to the center of each skillet. The batter will start to form bubbles on top and those bubbles will pop.
  • When the bubbles on top of your pancake stop filling in with uncooked batter around the edges and most of the center, flip your pancake over using a flat spatula. Cook an additional 30 seconds or until your pancake is done to your liking. Then remove your cooked pancake to a separate container.
  • Keep making pancakes following the steps above until you use up all your pancake batter. You may need to add additional cooking fat if your pancakes start to stick to your hot skillets.

Tips

  • Use enough cooking fat to coat the bottom of your hot skillet(s) to prevent your pancakes from sticking initially. I've found that I sometimes need to add a bit more cooking fat about half way through my batter, but it depends on how well-seasoned your cast iron skillets are. If your pancakes are sticking, add more cooking fat, as needed.