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Pumpkin pancake on white plate with pat of butter and maple syrup being poured on top of it.

Pumpkin Pancakes with Fresh Milled Flour

These fresh milled flour pumpkin pancakes are light, fluffy, and full of cozy fall flavor. Made with simple ingredients and real pumpkin, they're an easy way to enjoy freshly milled whole grains at breakfast.
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Prep Time 30 minutes
Cook Time 45 minutes
Course Breakfast
Cuisine American
Servings 20 small pancakes

Ingredients
  

  • 4 cups fresh-milled soft white wheat flour 516g
  • 1/2 cup organic cane sugar 127.9g
  • 3 tbsp aluminum-free baking powder 27.9g
  • 2 tsp salt 12g
  • 3 tsp pumpkin pie spice 3.8g
  • 1 1/2 cup pumpkin purée not pumpkin pie filling 273.6
  • 1 1/2 cup milk 354.8g
  • 1 cup sour cream 249.8g
  • 2 eggs
  • 8 tbsp melted butter 98.9g
  • 2 tsp vanilla extract 6.9g

Instructions
 

  • Mill soft white wheat berries in an electric mill.
  • If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card. Add soft white wheat flour to this mixing bowl. Stir in sugar, aluminum-free baking powder, salt and pumpkin pie spice.
  • Mix together pumpkin puree, milk, sour cream, eggs, melted butter, and vanilla, in a separate bowl.
  • Make a well in the dry ingredients bowl, add wet ingredients and mix.
  • Let batter sit 15 minutes before cooking pancakes. This helps the soft white wheat flour fully hydrate.
  • Heat olive oil in a ceramic griddle, ceramic skillet, or cast iron skillet on medium low heat. When the pan is ready, pour in 1/4 cup pancake batter in a circle shape.
  • Allow the pancake to cook until bubbly on one side, then flip and cook other side. This takes about a minute or two per side.
  • Serve warm with butter and real maple syrup.
  • If you make this recipe, please scroll to the comments and give it a rating. This helps my website so much!
    • Preheat your oven to 200­°F. As you finish cooking pancakes, put them on a baking sheet in the oven. This way you can keep all the pancakes warm while you finish cooking the whole batch.
    If you would like to make larger pancakes, use 1/2 cup of batter per pancake. This recipe will make approximately 10 large pancakes.
Keyword Pumpkin Pancakes with Fresh Milled Flour