Fluffy Whole Wheat “Buttermilk” Pancakes

DSC_0011Who can resist a plate of fluffy, golden pancakes? I sure can’t, and neither can my kiddos! I feel a little better about making these knowing that using my Wonder Mill and fresh flour, we are getting added nutrients and fiber. I love it that the added health benefits of using freshly ground whole wheat does not sacrifice flavor or texture one.single.bit!

Let me go back a few years, before I owned my Wonder Mill flour mill, to say that I have made 50% whole grain pancakes many times before, using a mixture of recommended whole grains. These whole grain flours were mixed with all-purpose flour, to prevent the pancakes from having the texture of a frisbee. I didn’t mind the heavier pancake, but once my kids were introduced to fluffy pancakes at restaurants and sleepovers, they knew that something about Mom’s was not the same…and they didn’t appreciate the heaviness or the health benefits of whole grain. I heard it over and over again, “Mom, can you please make the pancakes that come from a box, like ___________’s mom does?”

Pancakes were one of the first recipes I tried once I received my Wonder Mill. I used a traditional buttermilk recipe, and in a moment of boldness, I substituted 100% of the flour for fresh milled soft white wheat. Since my kids are frequently concerned that I am going to make healthy substitutions any time I try a new recipe, I wanted to get an unbiased opinion…so I mixed the batter before the kids woke up, then let them watch my husband cook these pancakes for the first time…they never suspect Daddy to make healthy substitutions. : )  At first bite, all three kids repeatedly exclaimed, “Wow, Dad made the BEST pancakes EVER!” I am not kidding, they raved about my “husband’s” pancakes all weekend, and they were certain they came from a box (a great compliment in their elementary minds!) I later told them that this was actually a new recipe, with whole wheat flour, and they were all surprised. This has become our standard pancake recipe since! I hope you enjoy it as much as I do! (As you will note, the recipe does not actually contain buttermilk, but the standard substitution of milk+vinegar. If you would prefer to use buttermilk, please do!)

Whole Wheat Buttermilk” Pancakes

2-1/4 cups milk +1/4 cup white vinegar
3-1/4 cups fresh milled flour (from soft white wheat berries)
1/4 cup white sugar
1 tablespoon baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
3 eggs
1/4 cup butter, melted
cooking spray

In a 4-cup measuring cup or mixing container, combine the milk and vinegar, and allow to sit for several minutes, until it thickens and develops chunks…you can speed this process by warming it in the microwave for 15 seconds.

Meanwhile, combine dry ingredients in a separate large bowl.

Once milk has thickened, add eggs and melted butter, and mixing well.

Combine dry and wet ingredients, and adjust by adding slightly more flour/milk if


Allow mixture to sit for 10 minutes. It will become a little bubbly! Meanwhile, preheat skillet/pan on medium-low.  DSC_0005

Spray or butter your skillet. For each pancake, pour 1/4 cup of batter onto the preheated skillet. When the pancakes begin showing bubbles through the batter, and the edges look slightly dry, they are ready to be flipped!


Cook the pancake on the other side until it is golden brown, approximately 1 1/2-2 minutes.

Serve with your choice of syrup or fruit topping…or both!













About bittybowsboutique

I love carbs. Biscuits, cupcakes, rolls, thick crust pizza…I love them all. I love to bake (and eat!), but also strive for a healthy balance for myself and my family. Whole wheat carbs are my compromise! My cooking goals are to make a family favorite recipes that are healthy AND tastes delicious…sneaking in fiber and nutrients, without compromising flavor or texture. 

I am a mom to three young children, all who enjoy helping me in the kitchen. I am also a "mompreneur", having started a successful online hair accessory company 7 years ago, www.bittybowsboutique.com . I am a "work-from-home mom", growing an online business in between school volunteering, loads of laundry, exercise, and cooking. 

I look forward to sharing some new favorite recipes with fellow bakers!

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Whole Grain English Muffins

English muffins seem to look like tricky little things, but in truth, they’re more condusive to fresh ground flour than regular yeasted bread! I have no problems making these 100% Red Fife Wheat, whereas a large loaf of sandwich bread…lets just say I’m still working on it!

english muffins.jpg

So I was quite pleased to stumble across The Elliott Homesteads English Muffin recipe! I never got around to making it until I bought her book (not an affiliate link!) and it did not disappoint!

English muffins have a unique process, and these ones are soaked so that adds an extra step, but no extra time. Think of it as getting more bang for your buck because it makes them more nutritionally available to you by breaking down the enzyme inhibiting phytates.


I’ve had a couple different grain mills, and the Wondermill is the smallest, truly the most quiet and easy to handle. The same size as a gallon jar!

English muffins also get browned before they get baked and if you time it to be doing other things in the kitchen, it’s a methodical step that goes by fast!

Soaked, Whole Grain English Muffins

3 cups freshly ground whole wheat flour. (I use Red Fife as it’s cheapest.)

1 1/2 c sour milk, buttermilk or watered down yogurt. (Alternatively, put 1 tbsp vinegar in a measuring cup and fill the rest of the way with milk.

2 tbsp raw cane sugar. I prefer a low processed, organic, molasses still in it sugar.

1 tbsp yeast

2 tsp baking powder

2 tsp sea salt

Mix flour, sour milk and sugar together. Start with a bit less milk and add in enough (even more if needed) to make it a workable texture. It will rise and get punched down before you’re handling it, but right now is a good indicator of will it be the right consistency to shape it. Cover and let sit on the counter 12-24 hours.

After it’s soaked, add in yeast, baking powder and sea salt. Mix well to combine, cover again and let sit 2 hours, or until rised double.

Use a knife, cut the dough in half, then each of those into halves. Then make each into 3 balls, equaling a dozen all together. Roll together a bit, then flatten out to 1/2 inch thick. Put the flattened balls onto a floured cookie sheet and let rest 20 minutes.

Heat a cast iron pan to medium-low heat (I like to get two going when I make a double batch) for a few minutes until good and warm. In my 10″ skillet, I fit 3 muffins, so gently transfer them to the pan. Set a timer for 2 minutes, or until nicely browned, then flip and set timer again. You’re not cooking them, just browning them. They’ll bake later. When done browning, move back to the cookie sheet. Repeat with remaining.



(I instagrammed these when I made them!)

When all are done browning, bake at 325 for 10-15 minutes, until cooked through.

Now enjoy!

About Kate at Venison for Dinner

Kate is a stay at home Mom of 2 little boys living a homemade life on the West Coast of British Columbia. She enjoys to cook and bake from scratch. Through hunting and homesteading, Kate and her family produce more than enough to fill their own meat and dairy needs, happily helping others start their own homesteading journey along the way. Kate also has a passion for essential oils and home healing with natural medicine. You can follow along at www.venisonfordinner.com as she hones her homesteading skills, making her 'whey' through one mountain of raw milk at a time. Maybe you too will be inspired to butcher your own deer or try your hand at natural medicine!

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