Wholesome Spelt Flour Pancakes Made Simple
Have you ever wanted a breakfast that feels homemade, hearty, and just a little bit better for you? These spelt flour pancakes might be just what your kitchen needs. There’s something comforting about standing over a warm griddle, flipping pancakes while the house slowly wakes up. If you’ve ever struggled with heavy or bland pancakes, switching to spelt flour can be a small change that makes a big difference.
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Calories: 556kcal
Equipment
- 1 Sifter If you don't use a sifter, you can whisk them or mix thoroughly with a spoon
Ingredients
- 1 cup Spelt Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 large Egg
- ½ cup Buttermilk (or Milk, if needed)
- ½ cup Water (adjust as needed)
- Oil or Bacon Grease for the griddle
- Butter and syrup for serving
Instructions
- Preheat Your Griddle. A steady, hot surface is key. Not too hot, not too cool. If a drop of water dances on your cast-iron griddle, you’re just right.
- Stir together the dry ingredients. If you don’t use a sifter, you can whisk them or thoroughly mix them using a spoon.
- Add the egg, milk, and about half of the water. Mix them until the egg is well combined. Add a little more water at a time until you reach the desired consistency
- Cook on a Lightly Oiled Griddle: If you use a well-seasoned cast-iron griddle, you may not need to oil it. Sometimes I drop a little bacon grease on it just before I pour the batter for crispy edges; my husband likes that.
- Pour your batter onto the griddle according to the size you like your pancakes.
- Watch for the bubbles to know when to flip it. When bubbles rise in the middle of the pancake, and the edges start to set, it’s time to flip the spelt flour pancake.
- The second side cooks faster, so cook it just until golden. You can flip or lift it to check the goldenness.
- Finish with Butter. When you take a pancake off the pan, make a small dent in the center and drop in a pat of butter. It melts right in and makes every bite better.
- Serve hot!
Tip: Stir Gently. Don’t overmix. Pancake batter with a few lumps is just fine. Stirring too much can leave you with flat pancakes.
Because every stove and griddle is different, not to mention altitude, there’s no real way to tell you in minutes when to flip pancakes.
Notes
Remember: Simple food doesn’t need to be perfect to be good!
- Adjust thickness: Thicker batter makes thicker pancakes. If you like thin pancakes, just add more milk and/or water.
- Don’t rush the heat: A steady griddle beats a hot one
- Expect the first pancake to fail: It’s an accepted phenomenon. Who can explain it? I always add this one to my stack so no one knows how ugly it is.
- Use what you have: Milk or even water works if needed. Here’s how you can make your own buttermilk.
- Don’t save the batter: Use it fresh, it just doesn’t keep because of the baking powder losing its power.
Nutrition
Nutrition Facts
Wholesome Spelt Flour Pancakes Made Simple
Amount per Serving
Calories
556
Calories from Fat 81
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
186
mg
62
%
Sodium
3248
mg
141
%
Potassium
71
mg
2
%
Carbohydrates
91
g
30
%
Fiber
16
g
67
%
Sugar
0.2
g
0
%
Protein
22
g
44
%
Vitamin A
270
IU
5
%
Calcium
500
mg
50
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.