Spelt Flour Pancakes

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.

Course Breakfast

Cuisine American

Keyword Spelt Flour Pancakes

Prep Time 10

Cook Time 20

Total Time 30

Servings pancakes

Calories 112kcal

Author Katie Trant

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

US Customary - Metric

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