Mix up your morning routine with these easy and healthy Spelt Flour Pancakes. Made with yogurt and wholegrain flour, these fluffy pancakes are a perfect weekend breakfast. They're freezer-friendly and make perfect make-ahead breakfasts as well.
These pancakes are on repeat in our home
In our home, most weekend mornings, you'll find me in the kitchen stirring up a batch of pancakes. It's part of a three-pronged approach designed to make weekend breakfasts a bit of a treat, fuel my boys through their various sports practices, and ensure there's a stash of pancakes in the freezer for busy weekday mornings.
My kids are dual citizens, and I pity the fool (I am the fool) who serves them Swedish pancakes when they're expecting these spelt four pancakes (which we refer to as Canadian pancakes in our home) or vice versa. There is no wrath like that of a hungry six-year-old thwarted.
I tested this recipe for spelt flour pancakes until absolutely perfect—there's so much goodness stirred into them. Tangy yogurt, a couple of large eggs, wholegrain spelt flour, and just a smidge of sugar. As a nutritionist, I'm of the opinion that wholegrain pancakes like these are a whole lot better than toast or cereal for breakfast.
They're quick to make and have a fluffy, delicate texture despite the wholegrain flour (our oat flour waffles are like this as well, so unbelievably fluffy!). They're most delicious hot off the pan, but I implore you to make a double batch and freeze them for busy weekday mornings—you won't regret it.
Featured comment
As soon as I saw these I knew I had to try them and I’m so glad I did. They are actually the best pancakes I’ve ever had. And I don’t throw that around lightly. I used white spelt flour because it’s what I had but would be keen to try with whole grain next time. Thank you Katie! My family had their most favourite pancake Sunday thanks to you & we can’t wait to make them again.
~ Cassie ⭐️⭐️⭐️⭐️⭐️
Shall we make some spelt flour pancakes together?
You'll find detailed instructions in the recipe card at the end of this post, but let's take a quick visual walkthrough together. And I'll introduce you to my lazy-lady one-bowl pancake technique!
Step 1: mix your wet ingredients
Combine all of your wet ingredients in a large mixing bowl and mix them up!
Tip! After you melt the butter, let it come to room temperature before mixing it in with the yogurt and eggs so that it doesn't chill and form clumps when you mix it in.
Step 2: add the dry ingredients
Add the flours, sugar, baking powder, and salt on top of the wet mixture. I use a fork to whisk it together a bit and then stir it into the wet mix.
Add the milk, bit by bit, until you reach the desired thickness for your pancake batter. Remember, you can always add more to thin it out later, but you can't take it away.
Step 3: cook your pancakes!
Melt a pat of butter a heavy-bottomed frying pan or cast iron skillet over medium heat.
Scoop equal portions of pancake batter onto the pan. I like to use my ¼ cup measuring cup for this, but you can go bigger or smaller as you please.
When you see bubbles forming on the surface of your pancakes, and the tops are slightly dried out, it's time to flip!
Cook the other side for a couple of minutes to ensure the pancakes are cooked through.
Freezing and reheating pancakes
Can you freeze pancakes? You can and you should! To freeze your spelt pancakes, cool them completely on a wire rack, and then transfer to a freezer bag. They'll be good for up to 3 months in the freezer.
How to reheat frozen pancakes: My kids are weirdos and like to eat pancakes straight from the freezer. But they're easy to re-heat as well! My preference is to reheat them in the toaster because it gives you a crisp exterior and a warm interior, but the microwave works fine as well.
Spelt Flour Pancakes
Ingredients
- 3 Tablespoons butter melted, and slightly cooled
- 1 cup plain full-fat yogurt
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup wholegrain spelt flour
- ½ cup all purpose flour
- 2 Tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoons salt
- ¼ cup milk if needed
- butter for the pan
Instructions
- Melt butter, and set aside to cool.3 Tablespoons butter
- In a large bowl, mix together yogurt, melted butter, eggs, and vanilla extract.1 cup plain full-fat yogurt, 2 large eggs, 2 teaspoons vanilla extract
- To the same bowl, add spelt flour, all-purpose flour, sugar, baking powder, and salt.¾ cup wholegrain spelt flour, ½ cup all purpose flour, 2 Tablespoons granulated sugar, 2 teaspoons baking powder , ½ teaspoons salt
- Lightly mix the dry ingredients right on top of the wet mix, and then use a fork or spatula to mix the wet and dry ingredients together.
- Add milk, splash by splash, until your pancake batter has reached the desired consistency.¼ cup milk
- Heat a large cast-iron skillet or heavy-bottomed non-stick pan over medium-high heat. Add a pat of butter to melt, and distribute evenly over the surface of the pan.butter
- Add ¼ cup scoops of pancake batter to the pan, and let them cook until the surface is bubbly and slightly dried out. Flip the pancakes, and let them cook 2-3 minutes on the other side.
- Transfer the pancakes to a tray in the oven if you're not serving them immediately, or to a wire rack to cool if you're planning to freeze them.
Notes
- Nutrition values are an estimate only, and will vary depending on the size of the pancakes.
- Start with your pan on medium high heat for the first couple of pancakes, and then reduce the heat to medium when you start to find they're browning quickly.
- I like to re-butter my pan with every batch of pancakes, but you don't want TOO much butter in the pan. Just a thin layer to make sure that nothing sticks and the heat is transferred evenly from the pan.
- Can you freeze pancakes? You can and you should! To freeze your spelt pancakes, cool them completely on a wire rack, and then transfer to a freezer bag. They'll be good for up to 3 months in the freezer.
- How to reheat frozen pancakes: My preference is to re-heat them in the toaster because it gives you a crisp exterior and a warm interior, but the microwave works fine as well.
Nutrition
Yvonne says
Yummy texture, great taste! I made a few with apple slices, mmmm!
Katie Trant says
I love adding apple slices to my pancakes!
Caitlin Buerckner says
These were delicious!! Definitely going to become a stable..
Katie Trant says
So glad you liked them, Caitlin! They're a staple in our home, too.
Carla says
This recipe is everything I want in a pancake - easy, delicious, nutritious ingredients. Made for guests this weekend, served with stewed apples and maple syrup - yum!
Katie Trant says
It's my favourite pancake recipe, too!
Bronwyn says
Made these for Sunday breakfast as I'm looking for recipes to experiment with spelt flour. They turned out great! I'll definitely make them again. They take a little longer to cook than pancakes with plain flour only, and I needed to be patient on medium-low heat so that they would cook through without burning. Could use a little less salt next time (maybe 1/4 tsp). I also found 1 tbsp sugar in the batter was enough. Amounts of salt and sugar are probably just personal taste!
Katie Trant says
Hey Bronwyn! So glad you liked these as much as we do. Totally agree with salt and sugar being personal taste. I often leave the salt out or reduce it to just a smidge because I use salted butter most of the time. Thanks for commenting!
Emily says
Made these for the first time today and they were super good. I love the thick batter that makes it easy to get uniform pancake sizes.
Katie Trant says
Yay! We made these on the weekend too. I'm so glad you enjoyed them as much as we do.
Greta Vains says
Goodness me. Absolutely too easy so tasty. I love them. No plain flour so l used rice flour and a sugar replacement. I love this recipe so fluffy and l can freeze them. I am making more. Thank you very much for this recipe. Keto carnivore person. I don't feel guilty eating these. Thank you very much. Bon Appetit!
Katie Trant says
So glad you enjoyed these, Greta!
William says
These are the best pancakes ever. So fluffy but they still have substance to them.
Katie Trant says
Yay! So glad you like them as much as we do.
Pamela says
Best pancakes ever! They’re so forgiving with different types of flour and yogurt. They’re on near weekly rotation in our house.
Katie Trant says
They're on frequent rotation in our home as well.
Jackie says
These were SO good! I actually substituted pure maple syrup for the sugar and gluten free flour for the all purpose flour and they turned out great. Thank you for sharing this recipe!
Katie Trant says
Yay! So glad you enjoyed these as much as we do, Jackie.
Angie says
Hi I noticed when listing the ingredients, the sugar was missed, so I missed it too even though I had it set aside. Thought I would bring that to your attention. I am that person who follows step by step because I am still learning. Otherwise, it was really good, the sugar free syrup added enough sweetness. I will make these again, I was able to make 10 small pancakes using the 1/4 cup measurement. Thanks!
Katie Trant says
Thanks for letting me know! I've updated the recipe card and it's fixed now 🙂
sophie says
Oh my! I made a batch of these to take for my kids to eat between orchestra and soccer training last night.... they devoured the lot with jam and nut spread, on the side of the oval in light rain. They were still warm! So good. Thanks, I will be sure to use again.
Cassie says
As soon as I saw these I knew I had to try them and I’m so glad I did. They are actually the best pancakes I’ve ever had. And I don’t throw that around lightly. I used white spelt flour because it’s what I had but would be keen to try with whole grain next time. Thank you Katie! My family had their most favourite pancake Sunday thanks to you & we can’t wait to make them again next Sunday.