Spelt Pancakes

Spelt pancakes are classic, fluffy pancakes made with 100% spelt flour. They make the perfect breakfast treat topped with butter and maple syrup.

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

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.

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