Rating
4.75
Average: 4.8 (8 votes)
Prep time
20 minutes
Total time
35 minutes
Yield
16 4-inch pancakes
Serving Size
2 pancakes, 89g
Nutritioni
Ingredients

2 cups (7 ounces) whole spelt flour

2 tablespoons (⅞ ounce) sugar

1 tablespoon baking powder

¾ teaspoon salt

1 ¾ cups (14 ounces) milk

2 tablespoons (1 ounce) unsalted butter, melted

2 teaspoons vanilla (optional)

Instructions
  1. In a medium bowl, whisk together the spelt flour, sugar, baking powder and salt.
  2. Combine the milk and melted butter, and the vanilla if you’re using it.
  3. Form a well in the center of the dry ingredients, and pour the wet ingredients into the dry. Stir the batter just until the dry ingredients are thoroughly moistened: it will seem very wet, but will thicken as it sits. Let the batter sit for 15 minutes before you use it.
  4. Heat a non-stick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not non-stick, brush it lightly with vegetable oil.
  5. When the surface of your pan is hot enough that a drop of water sputters across the surface, give the pan a quick swipe with a paper towel to eliminate excess oil, and spoon the batter onto the hot surface, ¼-cupful at a time.
  6. Let the pancakes cook on the first side until bubbles begin to form around the edges of the cakes, about 2 to 3 minutes. You may need to adjust your heat up or down to get the pancakes to cook through without scorching the surface, or being too pale.
  7. When the cakes are just beginning to set, flip them and let them finish cooking on the second side, about 1 minute more, until they’re golden brown on both sides.



 

Recipe and photo courtesy of The King Arthur Flour Company. ©2006 The King Arthur Flour Company, Inc. All Rights Reserved

How'd it Taste?

Jennifer Wood
0
Excellent pancakes! I followed the recipe exactly using my scale too. These pancakes were light and fluffy, even while using a whole grain and without buttermilk. I'll definitely make again. Thanks King Arthur flour!
Julianna
3
I really liked being able to make pancakes with whole spelt flour. The problem was how much salt (I think). It was almost not edible but we managed to eat them thanks to syrup. So next time I will try half the salt and hope for a five star pancake!
Sonya HInton
0
I would to receive more recipes with using Spelt flour.
kellytoups
0
Thanks! Since spelt flour is a type of whole wheat flour, you can use spelt flour instead of whole wheat flour in recipes.
Carrie
5
My go to healthy pancake recipe. Never fails, always delicious and nutritious
kellytoups
0
Thanks, Carrie! I'm so glad you like it!
Dawn
5
I purchased 5# of unbleached Spelt flour from a local organic farm, but had no idea what to do with it! I found this recipe and made them tonight for dinner. It was very easy and a HUGE hit with my boys & even my ultra picky husband! The kids said they tasted a little like a waffle cone (never a bad thing!) and gobbled them up. Since I have big eaters, I doubled the recipe, but did make a couple of changes - 1) I used unsweetened cashew milk. 2) I only used 1 tablespoon of sugar. 3) I only had salted butter, so I eliminated the salt in the recipe. This is my new pancake recipe - delicious & nutritious!
kellytoups
0
Hi Dawn, I'm so glad to hear the pancakes were a hit! Thanks for sending your tips and tricks. Since spelt flour is a type of whole wheat flour, you can also try substituting it in recipes that call for whole wheat flour. We especially like spelt in scones and quick breads!
Tarrah
5
We use this recipe for all kinds of flour, including rye. We often add an egg, and a bit less sugar. It is a great way to use whole grain flours!
Tarrah
5
Hi again, I think you should delete my last rating because I only just now actually followed the directions properly! I didn't use the egg I normally do, and I finally read the instruction to let the pancakes sit for 15 minutes. Anyways, they are perfect!
kellytoups
0
Thanks, Tarrah! I'm glad you like them!
Jean
5
I made these for first time today. They are the BEST pancakes I've ever had. They are light and nutritious and tase so good! I cut it in half, followed the recipe exactly (except I didn't add salt) as instructed. Perfect. This is a keeper!
csluyter
0
Thanks for letting us know that you enjoyed them, Jean! Happy breakfasting.
Helen Smith
0
I must have left something out, but I double checked. My pancakes were horrible and I followed the recipe to a T. Rubbery and tough. Then I realized, NO EGGS in the recipe and on top of that, the amount of liquid was half of what it called for - I had to keep adding. Where did I go wrong? Anybody know?
Cynthia
0
Helen -- I'm so sorry this recipe didn't work out for you. It really IS an eggless recipe! Hard to be sure what went wrong without looking over your shoulder, but I wonder if you mixed the batter just until moist and if you let the batter sit for 15 minutes? Both are very important to this recipe and overmixing or skipping that resting step could make them tough. These spelt pancakes come from King Arthur's Whole Grain Baking cookbook (pg 13-14 in the edition I have), so you may want to call their Baker's Hotline at 855-371-2253 and see if they can shed any light on your problems. Hope this helps.
Charlene
5
Simply perfect my four boys and I loved them.
csluyter
0
Thanks Charlene. I'm glad they were a hit!
Marissa
0
I was just using a recipe almost identical to this one that called for only 3/4 cup of milk. I thought something seemed wrong, so I'm glad I found this recipe before I started cooking the batter (it was more like a dough before I fixed it!).
csluyter
0
We're so glad this recipe was able to help!
Irene Travers
5
These pancakes are delicious. The only adjustment I made was to substitute Rapidura Sugar for white sugar.
Alana
0
Just made these an hour ago, my daughter LOVED them! Amazing recipe base! I added a few things but my search is over for the perfect Spelt flour pancake recipe!!!!! Thank you!!!
csluyter
0
Thanks for letting us know how much you and your daughter liked them, Alana! :)

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