Spelt pancakes are classic, fluffy pancakes made with 100% spelt flour. They make the perfect breakfast treat topped with butter and maple syrup.
Heather's recipe summary
Flavor/texture: Classic breakfast pancakes made with 100% whole grain spelt flour. Tender, cakey, and the perfect vehicle for maple syrup.
Yield: 7 pancakes
Similar to: Einkorn Pancakes
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About spelt flour
Spelt is an ancient form of wheat, with a unique genetic makeup that makes it easier to digest and more nutrient-dense than modern wheat.
- Higher in protein, minerals, and fiber.
- Delicate gluten structure makes it easier to digest.
- Has a subtle earthy, nutty flavor that's more flavorful than modern wheat.
- Requires less kneading (in bread recipes) due to its fragile gluten structure.
For more information: Grand Teton Ancient Grains - What is Spelt?
Ingredients and substitutions
- Spelt flour - This recipe is written specifically for spelt flour. Modern whole wheat can work as a substitute. If you'd like to use all-purpose flour instead, follow my recipe for Classic Pancakes.
- Butter - Can be substituted with vegetable oil if needed.
How to make spelt pancakes
- Whisk dry ingredients, then add wet ingredients and whisk to combine.
- Heat up a nonstick pan, then divide batter into the pan.
- Allow pancakes to cook undisturbed, until you see bubbles popping through the top and the sides look set.
- Flip and allow to cook until browned on both sides and set in the center.
Tips and tricks
Use a nonstick skillet - I don't often use nonstick cookware, but pancakes are one of the exceptions. Your pancakes flip effortlessly with zero sticking.
Keep the heat to medium-low - This ensures your pancakes have time to cook through in the center without burning on the outside.
How to tell when pancakes are ready to flip - Wait to flip until the edges look 'set' (no longer shiny) and you see bubbles all over.
How to tell when pancakes are done - Once flipped, allow the second side to cook until your pancake is golden brown on both sides. Gently press the center of the pancake. If it pops right back, it's done. If an indent is left, it needs more time.
Frequently asked questions
There are several spelt farmers and millers in the US and abroad. Here are my favorite vendors for purchasing whole wheat spelt flour:
- Barton Springs Mill
- Amazon - Bob's Red Mill
- Central Milling
No, spelt is a type wheat and forms gluten. However, spelt has a weaker gluten structure than modern wheat and is often easier to digest for most people.
Recommended
📖 Recipe
Spelt Pancakes
Ingredients
- 1 ¼ cups (125 g) spelt flour
- 2 tablespoons granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 large egg
- 1 cup (227 g) whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, add spelt flour, sugar, baking powder, and salt. Whisk to remove clumps.
- Add egg, milk, melted butter, and vanilla to the dry ingredients. Stir until JUST combined. There will be a few lumps in the batter - this is normal. Let the finished batter sit for 5 minutes.
- Heat up a non-stick skillet or griddle over medium-low heat.
- Melt a small pat of butter into the pan (and repeat before each pancake). As needed, wipe out the pan to prevent leftover butter from burning around the edges.
- Measure about ⅓ cup of batter into your skillet and allow pancakes to cook until browned on the bottom, you see bubbles bursting through in the center, and the edges look set. Be patient - this can take up to two minutes per side, depending on the heat of your skillet and thickness of your pancakes.
- Flip and cook the second side until lightly browned and pancake is cooked through in the center. Repeat with remaining batter.
- Serve pancakes with your favorite maple syrup and fresh fruit.
Equipment Recommendations
Notes
- Pancakes raw in the middle?: Your heat is too high, or you're not cooking your pancakes long enough. Turn the heat down slightly, return your pancakes to the pan, and heat slowly to cook the middle without burning the outsides.
- Storage: Leftover pancakes will keep for 2-3 days in the refrigerator or frozen for 1-2 months in a freezer-safe container.
- Whole wheat spelt flour measurements: 1 cup = 100 grams
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!