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We love these healthy Sourdough Pancakes with Fresh milled flour!
But sourdough isn’t always planned, nor is it an option when my starter is not fed.
So, these are the pancakes I make.
They’re absolutely amazing, quick to whip up, and are a favorite breakfast staple!
I love it when I feed my family healthy and nutrient-dense foods, and when they taste this good, it’s even more exciting!
Kamut pancakes are high in fiber from the whole grains, rich in protein, and so buttery delicious!
They get requested by the kids, and we all feel so good after this kind of breakfast. To make them for the weekend, I like to bake up some sausage patties to go alongside for a heartier breakfast.
When I have the time, I like to make kamut pancakes the night before when I think I’m going to serve pancakes for breakfast. All I do is soak the milk with fresh milled Khorasan flour, and then in the morning, mix in all the other ingredients.
Either way, they both come out incredibly good!
It’s wholesome, delicious, and so flexible! I love the make-ahead option too, so I don’t wake up the children early in the morning 😊
You really should give these buttery golden pancakes a try! They’re chewy, satisfying, and a family favorite!
Is Kamut the Same Thing As Khorasan?
Yes! Kamut is just a brand for Khorasan wheat berries. They are the same thing (an ancient hard spring wheat). I buy organic Khorasan whole grains from Azure Standard, or you can buy them from Ancient Grains!
How To Make Kamut Pancakes:
Let’s go through the process of how to make the best Khorasan (Kamut) panakes step-by-step. Don’t forget to watch how I make them on my Instagram.
Mill the Khorasan Wheat:
The first step in making these Khorasan pancakes is to make the freshly milled flour. You will need a high-speed electric grain mill to make fine flour. I have the Wondermill. Measure out a cup of the Khorasan wheat berries and run them through the grain mill per the manual instructions.
You are probably going to have a little flour leftover. Measure out one cup of the fresh milled flour into a bowl. I use a measuring cup made for dry ingredients (don’t use a liquid measuring cup).
Next, add the remaining ingredients: the baking powder, salt, and sugar. Give it a quick stir and then add in the wet ingredients (egg, milk, and oil).
Whisk the pancake batter well until there are no more flour streaks. If it’s too runny, add 3-4 Tbsp more of the freshly milled Khorasan flour. Give it a good stir and let the pancake batter sit to thicken. The batter will be on the runnier side, don’t overdo it with flour (these make incredible pancakes)!
Preheat the Griddle
Preheat a griddle or cast-iron pan over medium heat. I like to use a cast-iron skillet for extra crispy edges and better texture.
When the pan is hot, add a dab of coconut oil and pour in the batter. I like to use a 1/2 cup measuring scoop to make large pancakes. This recipe yields 5-6 large pancakes.
Cook until bubbles form on top (about 1-2 minutes). Check the bottoms to see if they are golden brown. Then flip and finish cooking for 1-2 minutes until done.
Serving Kamut Panakes:
My favorite way to eat warm-off-the-griddle pancakes is with thin slices of salted butter (all over) and drizzled with pure maple syrup (so yummy)!
You can top warm pancakes with blueberries, pecans, walnuts, etc.
Our family usually eats pancakes with just syrup and butter. Kids love these with a glass of milk. My husband likes to eat these dipped into maple syrup as a mid-day snack with a cup of hot tea .
My Tried and True Tips:
- These come out so much better and fluffier if you make them large. A 1/2 cup measuring scoop works best. Smaller pancakes just don’t turn out as fluffy.
- If you have leftover fresh-milled flour, store it in a gallon Zip-lock bag in the fridge. Use up in other recipes. Freshly milled flour can go rancid more quickly.
- Lightly oil the griddle or pan for extra crispy edges. Coconut oil adds a sweeter taste to the pancakes.
- Use this recipe to make waffles! Just lightly grease your waffle iron before using.
- Making these overnight hydrates the flour and makes it easier to work with.
More Fresh Milled Flour Recipes to Make:
I’ve converted much of my baking to fresh milled flour. It’s wholesome and we feel great eating whole grains. Here are some more family-favorites!
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Favorite Fresh-milled Khorasan (Kamut) Pancakes
Ingredients
- 1 cup plus 3 Tbsp of freshly milled Khorasan flour, (Mill 1 cup of Khorasan wheat berries through a grain mill, then measure out).
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp honey or Sucanat
- 1 egg
- 1 cup whole milk
- 2 Tbsp avocado oil
- coconut oil for frying
Instructions
- Heat a 10-inch cast-iron skillet over medium heat.
- Meanwhile, make the pancake batter by whisking the Khorasan flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Stir in 2 Tbsp honey, 1 egg, 1 cup milk, and 2 Tbsp oil. The batter will be runny, but shouldn't be too wet where it drips.
- Add a dab of coconut oil to the pan and melt. Pour 1/2 cup of batter into the preheated pan (I like mega, buttery, super large pancakes).
- Cook until bubbles form on top (about 1-2 minutes). Then check underneath to see if it's nice and golden. Then flip and finish cooking for 1-2 minutes longer.
- Stack the pancakes on a large plate and serve with butter and maple syrup or whatever toppings you like (blueberries, pecans, walnuts, etc)…
Notes
- Any leftover Khorasan flour stores well in the fridge. Freshly milled flour tends to go rancid more quickly and, therefore, is recommended to be stored in the fridge.
- These pancakes have been tested in small and larger sizes. We found that the pancakes are fluffier and chewier when cooked larger.
- Khorasan wheat makes the best buttery, golden pancakes! They naturally have a buttery flavor and are my top choice for making pancakes!
- Soft white wheat pancakes tend to oxidize quicker making this Ancient grain more superier.
- Khorasan grain has higher protein than wheat, making this a rich breakfast option (that’s higher in protein and fiber)!
Nutrition (per serving)
Tried this recipe?
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