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Quick and easy Spelt Pancakes have a nutty, well-rounded flavor that makes for a hearty breakfast that gets gobbled up in no time!
A big ol’ batch of spelt pancakes has been appearing on our breakfast table weekly these days. I recently discovered a local farmer who grows and sells organically grown spelt and berries and I was so excited to try it out! I love the idea of using local wheat, but it’s hard to grow the high protein wheat varieties that are best for bread in Ohio.
Spelt is a softer wheat with a delicious nutty flavor, that is awesome in quick breads and pastries like cookies, scones, muffins, etc. And to date, it makes my favorite pancakes. They have so much flavor and a natural sweetness that is just perfect in the morning. I want to serve up a hearty pancake that sticks to your bones, and this recipe really fits the bill.
Note: This recipe makes quite a few pancakes, and feeds my family of 6. You can definitely half the amounts, but I love having extra pancakes. I either leave them on the counter for a grab and go snack throughout the day, or I store them in the freezer in a freezer bag and have a quick breakfast ready to go. Either way, it’s great to have extras!
Gather Up Your Ingredients
Whole Wheat Spelt Flour:
Spelt flour is an ancient grain, meaning it has remained largely unchanged for thousands of years. Unlike regular wheat, which has been selectively bred for high yields and processing qualities, ancient grains are closer to their original form. Spelt has a rich, nutty flavor and higher nutritional value, including more protein, fiber, and essential minerals. Many people also find them easier to digest! Whether you’re using whole spelt flour, white spelt flour, or light spelt flour, it’s a versatile and wholesome ingredient for pancakes.
You can find spelt flour at specialty grocery stores (look for brands like Bob’s Red Mill) or you can find it HERE. I typically buy spelt berries in bulk amounts and mill it into whole grain flour at home.
If you’ve been thinking about milling your own flour, check out our page that tells you all about it!
Maple Syrup
In addition to topping the pancakes with it, I always add a drizzle of maple syrup or even brown sugar or coconut sugar to the pancake batter. It adds the perfect natural sweetness. Use real maple syrup for the richest flavor.
Eggs
For fluffiness 🙂 and a little bit of extra protein.
Whole Milk
You can definitely use buttermilk here instead, or plant-based options like almond milk, soy milk, or oat milk. I just never seem to have buttermilk, and whole milk works great! If you go with buttermilk, you may need to add a couple of extra tablespoons to thin your thick batter.
Salt
Salt is so important to baked goods. And everything else, really. Not too much salt, but just enough to enhance the flavors.
Baking Soda
Our leavening agents! These give our pancakes their tall and fluffier pancakes texture.
Butter
Butter is everything in a pancake recipe. Not only do we add it to our batter, we want to add a heavy amount to the hot skillet right before frying our little cakes. This gives them golden brown crispy edges and a beautiful buttery flavor. You can substitute olive oil for healthy fats if preferred, but butter is best!
Make Your Batter
Pancakes should be simple, straightforward, no fuss and these are just that. To mix the batter, just get a large mixing bowl and throw in everything except for the melted butter. No need to premix your dry ingredients, everything comes together nicely. This is one of the many times when I love my Danish whisk, it works perfectly with pancake batter. When everything is well mixed, go ahead and pour in the melted butter and give it a stir.
Pour Your Spelt Pancakes
Pull out one or two of your cast iron skillets or heavier bottomed pans and set them over medium heat. Give the pans a little time to preheat. Add a couple of tablespoons of butter and allow it to melt and start to sizzle a little. Next, you can add your pancake batter. Use a 1/3 cup scoop or a large cookie scoop to pour your batter onto the pan, leaving 2-3 inches between each little cake.
I like to use a thicker pancake batter because I firmly believe that it results in fluffier pancakes. But, if the batter does not spread out after hitting the pan, go ahead and add a tablespoon or two more of milk to the batter to thin it out a bit.
Once you see tiny bubbles forming on the surface of the cakes, and the edges starting to set, go ahead and flip your pancake. If the cakes are getting too dark, turn down the heat slightly. Cook each pancake until set in the middle, then remove them to a plate or baking dish.
Note: I like to keep my pancakes warm as I make them by preheating my oven to 200 degrees and placing a baking dish inside. Then, as I remove my pancakes from the skillet, I can transfer them to the oven and serve all fresh hot pancakes.
Variety is the Spice of Life
I will forever think it’s sad that we’ve confined “flour” or “wheat” to mean one thing. When any recipe calls for flour, we immediately reach for the stale and sterilized 5-pound bag from the grocery store. And because of this over-simplification, wheat flour has been villainized and blamed for so many things.
In reality, there can be as much variety in our grain pantry as there is in the vegetable department. Let’s rethink how we look at plain flour and enjoy discovering what each grain brings to the table, quite literally. These spelt flour pancakes are a fantastic way to delve into the world of ancient grains and bring some wholesome ingredients to your first meal of the day.
Try spelt pancakes next time you’re craving something hearty and satisfying. Top with fresh fruit, a drizzle of maple syrup, or whatever your favourite way to enjoy them is. If you’re already a spelt fan, I’d love to hear your go-to recipes!
Happy Baking!
Spelt Pancakes
Ingredients
- 1 Stick Butter melted, plus more for pan
- 1/2 cup Maple Syrup
- 4 Eggs
- 2 cups milk
- 1 teaspoon Salt
- 2 teaspoons Baking Soda
- 4 cups Whole Wheat Spelt Flour
Instructions
- Make Your Batter
- To mix the batter, just get a large mixing bowl and throw in everything except for the melted butter.
- Mix with a Danish whisk or wooden spoon until just combined.
- Pour in the melted butter and give it a stir.
- Cook Your Spelt Pancakes
- Preheat a cast iron skillet or any skillet with a heavy bottom over medium heat. Add a couple of tablespoons of butter and allow it to melt and start to sizzle a little.
- Use a 1/3 cup scoop or a large cookie scoop to pour your batter onto the pan, leaving 2-3 inches between each little cake.
- If the batter does not spread out after hitting the pan, go ahead and add a tablespoon or two more of milk to the batter to thin it out a bit.
- Once you see bubbles forming on the surface of the cakes, and the edges starting to set, go ahead and flip your pancake. If the cakes are getting too dark, turn down the heat slightly. Cook each pancake until set in the middle, then remove them to a plate or baking dish.
- Note: I like to keep my pancakes warm as I make them by preheating my oven to 200 degrees and placing a baking dish inside. Then, as I remove my pancakes from the skillet, I can transfer them to the oven and serve all fresh hot pancakes.
