If you’re craving pancakes but want a more nourishing start to your day, spelt pancakes might be your new favourite breakfast. Made with spelt flour—an ancient grain known for its nutty flavour and easier digestibility—these pancakes offer a wholesome alternative to traditional refined-flour versions. Rich in fibre, protein, and essential minerals, spelt helps keep you fuller for longer while supporting balanced energy levels. Light, fluffy, and naturally flavorful, spelt pancakes prove that healthier choices don’t mean sacrificing comfort or taste.

This is a simple, delicious recipe: pancakes made with part white-part wholemeal spelt flour. An easy and simple recipe

Spelt pancake recipe

Ingredients:

• 1 cup of white spelt flour
• 1 1/2 cups of wholemeal spelt flour
• A pinch of sea salt
• 1 tspoon baking powder
• 2 cups of milk (can be replaced with almond milk or oat milk or soy milk)
• 2 fresh eggs
• 2 tablespoons of sugar ( I use muscavado, but brown sugar or any sugar will work)
• 2 tablespoons of oil
• Pure vanilla extract 

What do you need:

• Measuring cup
• Measuring spoons
• A small bowl
• A medium bowl
• A jug (optional)
• A whisk
• A skillet or pan
• A spatula

How to make the pancakes:

Step 1:

In a large mixing bowl, mix the flours, salt, sugar and baking powder.

Make a hole in the centre for the wet ingredients.

Step 2:

In a separate bowl (a medium-sized bowl or small bowl), mix the eggs, oil, milk and vanilla essence.

Step 3:

Add the wet mixture into the large bowl (into the hole you made in the dry ingredients), and, using a whisk, start from the centre and move outward to incorporate the dry ingredients.

I like to pour the mix into a jug because it makes it easier to pour into the pan.

Step 4:

Pour batter (orange-sized or whatever size you want) into a hot skillet or large frying pan.

Cook on medium-low heat.

When you see tiny bubbles appearing, they are ready to turn over.

You can add syrup, honey, fruit, and nuts to these pancakes, or fresh whipped cream.

Thin but fluffy pancakes.

Variations:

• Add 1 tbsp of cocoa powder to the flour mix, mix it in, and you will have delicious chocolate pancakes.
• Add grated apples to the batter to make apple pancakes.
• Add a banana to the batter to make banana pancakes.

Suggestions:

• I like to double-batch to freeze.
• Make sure the pan is hot before you start cooking the pancakes; otherwise, they might stick.
• You can add a little bit of oil or butter to the cooking pan.
• Flour: You can substitute spelt flour for common wheat flour, but to get the same consistency, add 2 cups instead of 2 and a 1/2 cups. Spelt flour seems to absorb less water than common plain flour.
• Sugar: I prefer unrefined cane sugar, but any will work well.
• Honey or syrups: They are okay for drizzling but not for cooking, as excessive heat can degrade beneficial enzymes, antioxidants, and nutrients. It can also produce a compound (HMF) that may be associated with toxicity and digestive issues. It’s not recommended for use in place of sugar.

Spelt pancakes

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Prep Time 10 minutes mins

Course Breakfast

Servings 24

Equipment

• Measuring cups
• Measuring spoons
• A small bowl
• A medium bowl
• A jug (optional)
• A whisk
• A skillet or pan
• A patula

Ingredients

  

• 1 cup of white spelt flour
• 1 1/2 of wholemeal spelt flour
• a pinch of sea salt
• 1 teaspoon baking powder
• 2 cups of milk can be replaced with almond milk or oat milk or soy milk
• 2 fresh eggs
• 2 tablespoons of sugar I use muscavado, but brown sugar or any sugar will work
• 2 tablespoons of oil
• pure vanilla extract

Instructions

 

• In a large mixing bowl, mix the flours, salt, sugar and baking powder.
• Make a hole in the middle for the wet ingredients.
• In a separate bowl (a medium-sized bowl or small bowl), mix the eggs, oil, milk and vanilla essence.
• Add the wet mixture into the large bowl (into the hole you made in the dry ingredients), and, using a whisk, start from the centre and move outward to incorporate the dry ingredients.
• I like to pour the mix into a jug because it makes it easier to pour into the pan.
• Pour batter (orange-sized or whatever size you want) into a hot skillet or large frying pan.
• Cook on medium-low heat.
• When you see tiny bubbles appearing, they are ready to turn over.
• You can add syrup, honey, fruit, and nuts to these pancakes.

Notes

I like to double-batch to freeze.

Flour: You can substitute spelt flour for common wheat flour, but to get the same consistency, add 2 cups instead of 2 and a 1/2 cups. Spelt flour seems to absorb less water than common plain flour.

Sugar: I prefer unrefined cane sugar, but any will work well.

Honey or syrups: They are okay for drizzling but not for cooking, as excessive heat can degrade beneficial enzymes, antioxidants, and nutrients. It can also produce 5-hydroxymethylfurfural (HMF), a compound that may be associated with toxicity and digestive issues. It’s not recommended for use in place of sugar.

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