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.
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During the week I'm not much of a breakfast person. Or, rather, I don't have time to be.
I'll make a batch of Apple Cinnamon Overnight Oats, or feed my kids some homemade Coconut Banana Bread Granola. We've got a whole collection of Vegetarian Breakfast Recipes you can make ahead, which are perfect for busy mornings. And let's be real - some mornings it's toast with peanut butter as we rush out the door.
On weekends, when the pace is a bit more relaxed, I love whipping up a batch of Vegan Banana Waffles, and these Spelt Flour Pancakes are usually on repeat in our home.
They're quick to make, and have a fluffy, delicate texture despite the wholegrain flour. They're most delicious hot off the pan, but I also love to make a double batch and freeze them for busy weekday mornings.
Ingredients
Here's what you need to make Spelt Flour Pancakes. Nothing out of the ordinary:
- Spelt flour --> That should be pretty obvious.
- All purpose flour --> To lighten things up a bit.
- Yogurt --> This gives tang and lift similar to buttermilk pancakes.
- Milk --> Just a splash to thin things out.
- Butter --> Both for the pancakes and the pan.
- Eggs --> Our protein and binding crew.
- Vanilla --> Try making homemade vanilla extract!
- Sugar --> Just a little bit.
- Baking powder --> For that fluffy pancake lift.
- Salt --> As one does.
Equipment
You'll need a bowl and a whisk to stir the pancake batter together - although I definitely use a fork more often than not. I used my 8-cup Pyrex Measuring Cup for this recipe as it's great for measuring, mixing, and pouring.
You'll also need a heavy-bottomed frying pan or skillet for making the pancakes. I love making pancakes with my cast iron skillet, although I definitely use non-stick on the reg as well.
Method
These Spelt Flour Pancakes are super easy to make, and use only one bowl! You'll find detailed instructions in the printable recipe card at the end of this post, but for now let's talk through it step by step.
Step 1: (above) 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 whole grain spelt and all purpose flours, sugar, baking powder, and salt right on top of the wet mixture. Add the milk, bit by bit, until you reached the desired thickness for your pancake batter. Tall
Tip! I use my lazy-bakers one bowl technique here where I use a fork to lightly whisk the dry ingredients right on top of the wet mix, and then fold them together.
Step 3: Heat a heavy-bottomed frying pan or cast iron skillet over medium heat. Melt a pat of butter and move it all around the pan for even distribution.
Step 4: 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.
Step 5: When you see bubbles forming on the surface of your pancakes, and the tops are slightly dried out, it's time to flip!
Step 6: Cook the other side for a couple of minutes to ensure the pancakes are cooked through.
Tip: If you're feeding a crowd, you can start in advance and transfer the pancakes onto a tray in a warm oven to keep them hot and crisp for when you're ready to serve.
Pro tips / recipe notes
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 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 re-heat them in the toaster because it gives you a crisp exterior and a warm interior, but the microwave works fine as well.
What is spelt flour?
Spelt flour is an ancient grain that has a slightly nutty, sweet flavor. It's in the same family as wheat but is a different species and while it does contain gluten, many people who find wheat hard to digest are able to tolerate spelt products more easily.
Spelt flour is also higher in protein than whole wheat flour, which makes it easy to substitute into muffins, pancakes, and other baked goods where you'd normally use all-purpose flour. I also love using it for Spelt Pizza Dough!
Other recipes you might enjoy
Whole Wheat Ricotta Muffins
Orange Earl Grey Muffins
Vegetarian Breakfast Burritos
Vegetarian Breakfast Sandwich
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 3 tablespoons of butter, and set aside to cool.
- In a large bowl, mix together 1 cup plain yogurt, 3 tablespoons melted butter, 2 large eggs, and 2 teaspoons vanilla extract.
- To the same bowl, add ¾ cup wholegrain spelt flour, ½ cup all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon 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 ¼ cup milk, splash by splash, until your pancake batter has reached the desired consistency.
- 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.
- 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.
sophie
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
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.