Any Grain Pancakes

Any grain pancakes

This is by far the most versatile pancake recipe I have ever tried! As the name suggests, you can use virtually any combination of grains for the flour without losing the fluffy texture! They are quick to prepare, make large batch, use every-day ingredients, and are naturally sugarless.

I typically use either whole-wheat or spelt in this recipe, but you can also substitute with barley,  rye, oat, or rice flour for equally good results.


  • 3 eggs
  • 3 cups milk
  • 1/4 butter, melted
  • 3 cups flour (I used spelt flour in the pancakes shown)
  • 2 Tablespoons baking powder
  • 1 teaspoon salt



1. Beat eggs lightly, then add milk and melted butter.

Any grain pancakes 002

2. Stir in dry ingredients and mix until smooth. Your batter will be quite runny, as shown above.

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3. Drop batter by 1/3 cup fulls onto a hot, lightly greased skillet. Pancakes are ready to flip once edges turn light brown, air holes appear, and surface begins to look dry.

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4. Flip once and cook for several second more on the other side. Serves 6.

Enjoy with fresh fruit, honey, maple syrup, or our favorite – brown sugar and lemon juice!

About Jacinda Vandenberg

My name is Jacinda Vandenberg and is the place where I share a holistic approach for homemaking, motherhood, whole food cooking, crafting, gardening, and femininity.

Grain Mill Wagon Experience: As an enthusiastic newbie to grinding my own grain, I envisioned a mill that was easy, quick, quite, and powerful The WonderMill proved to be all that and more, and I have no intention of ever buying or using another mill within my lifetime! I've successfully ground several types of grain with the Wondermill and the resulting flour has worked perfectly in each recipe I've tried I look forward to many more years of grinding our own whole-grain, non-GMO flour with the WonderMill to feed our growing family.

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One Response to Any Grain Pancakes

  1. gahigi says:


    I’ve made pancakes a few times now and have not gotten results like yours. I guess the way I’ve done it veers too far away from your recipe. For one I haven’t used a lot of milk. Typically I’ve used eggs, water, milk salt, honey, and butter or coconut oil or maybe olive oil (that’s my basic recipe for quick bread). I’ve been afraid to use more milk, water, or eggs because it might not cook right. Also I haven’t used any baking powder. So when I cook them on the skillet I can see the eggs and milk cooking also and my dough is goopy. I also grind my grains in an omega juicer/food processor. My question is what does the baking powder do and also using more eggs and milk.

    Thanks for your reply,

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