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Spelt Pancakes (Light & Fluffy)

Put down the box of pancake mix and grab the ingredients to make these Spelt Pancakes. The easy-to-follow instructions will teach you to make buttermilk pancakes from scratch with whole grain spelt flour and coconut sugar for sweetness. Serve with classic maple syrup, or upgrade your pancakes with chopped fruit, berries, nuts, chocolate, and more!

Spelt pancakes on a white plate, garnished with berries and maple syrup. Silver fork to the left. Strawberries in the background.

Personally, I LOVE buttermilk pancakes, but I don’t love that they’re typically made with regular white flour and, therefore, a very high glycemic breakfast. So my solution to occasionally indulging in delicious pancakes is whole spelt flour.

Spelt flour is the wheat flour family’s least processed and most nutritious. Considered an ancient cereal grain, spelt flour is a nutrient-dense wheat grain with high amounts of protein and fiber.

Aside from the spelt flour and coconut sugar, these pancakes are made with classic buttermilk pancake ingredients.

I love my pancakes drizzled with real maple syrup or honey and LOTS of fresh berries, but that’s just me! As for your batch of spelt flour pancakes, anything goes.

Why You’ll Love This Recipe

  • You’ll make a batch of sweet, tender, and fluffy pancakes from scratch.
  • This pancake recipe is made with simple ingredients.
  • These spelt pancakes are a healthier alternative to classic buttermilk pancakes, yet just as yummy!
  • There are lots of ways to personalize your pancakes with sauces and mix-ins.
  • These pancakes are made without refined sugar. Instead, coconut sugar adds sweetness.
  • These spelt pancakes recipe is perfect for healthier weekend breakfasts.

Overhead shot of spelt pancakes on a white plate, garnished with berries. Silver fork to the right.

Ingredients You’ll Need

  • Buttermilk – Moistens the pancake batter, making them extra tender and fluffy.
  • Eggs – Eggs add structure and bind the ingredients into a cohesive batter.
  • Olive oil – You will need some oil to coat the skillet and prevent the pancakes from sticking. Oil also adds moisture to the batter and makes the pancakes more flavourful.
  • Pure Vanilla extract – Vanilla enhances the flavor of the pancakes with a sweet, cream-like element.
  • Whole spelt flour – This whole grain flour has a similar baking profile to whole wheat flour but with a bit more protein and flavor. As for making whole-grain baked goods, it’s the best!
  • Coconut sugar – To make your pancakes sweet! I like using coconut sugar, but light brown sugar is a suitable alternative.
  • Baking soda – acts as a leavening agent. It’s what gives the batter lift once it begins to cook. For the best results, make sure your baking soda is fresh.
  • Salt – You will need a little bit of salt to balance the flavor and help strengthen the pancake batter.

How To Make Pancakes with Spelt Flour

  1. Mix the wet ingredients: Add the buttermilk, eggs, olive oil, and vanilla extract to a mixing bowl and whisk until thoroughly combined.
  2. Mix the dry ingredients: In a separate bowl, add the whole spelt flour, coconut sugar, baking powder, and salt. Stir to combine.
  3. Combine the wet and dry batters: Add the dry mixture to the bowl with the wet mixture, and whisk until smooth and well combined (careful not to overmix!).
  4. Cook the pancakes: Heat the oil in a large, heavy skillet or griddle over medium heat. Once hot, using 1/4 cup per pancake, spoon the pancake batter onto the hot skillet to form your pancakes.
  5. Flip the pancakes: When tiny bubbles rise to the surface of the batter, it’s time to flip! Then, cook on the other side until the batter is no longer wet and the pancakes are golden brown and cooked through.
  6. Plate and serve: Immediately transfer the cakes to a serving plate and serve hot with a drizzle of maple syrup. Enjoy!

Recipe Tips

Be sure to whisk the dry ingredients well to avoid lumps in the batter.

This batter yields eight 4″ pancakes (using 1/4 cup of batter per pancake).

If you aren’t in a hurry, let the batter rest for 15-20 minutes before cooking. This allows the flour to absorb excess moisture and the flavors to bloom.

Before dropping the first pancake into the skillet, add about a tablespoon to ensure it’s hot enough. The batter should lightly sizzle when it hits the skillet.

To keep pancakes warm, set your oven as low as it will go and keep them in the oven in a baking dish until you’re ready to serve.

Buttermilk pancakes made with spelt flour on a white plate, garnished with berries and maple syrup.

Variations

You can’t go wrong with drenching spelt pancakes in pure maple syrup. See below for premium healthy pancake topping ideas:

  • Fruit spreads – jams, jellies, fruit preserves, and marmalade;
  • Fresh fruit and berries – freshly sliced banana, strawberries, blueberries, chopped apples, shredded coconut;
  • Natural syrups – honey, agave nectar, date syrup;
  • Chocolate – chocolate chips, cacao nibs, chocolate syrup;
  • Nuts or nut butter – walnuts, pecans, almonds, cashews, etc.;
  • Fruit sauces – strawberry sauce, raspberry sauce, blueberry sauce.

Storing & Freezing

Storing: Store leftover pancakes in a tightly sealed container or airtight bag in the fridge for 2 to 3 days.

Freezing: Let pancakes cool completely, then freeze on a baking sheet in a single layer. Transfer the frozen flapjacks to a freezer bag and keep them in the freezer for 2 to 3 months.

Reheating: Warm in the microwave for 30 seconds to a minute. They can also be reheated in a covered pan for 30 seconds on each side until warm.

Frequently Asked Questions

What can I substitute for whole spelt flour?

These pancakes were tested with whole spelt flour, so no guarantees, but the texture and density of whole-wheat flour and whole spelt flour are similar enough that you should be able to use them interchangeably.

What does buttermilk do to pancakes?

The acidity in buttermilk tenderizes the gluten, creating a more refined, delicate crumb. It also gives pancakes delicious tangy undertones and helps make thick, fluffy pancakes. The acid reacts with baking soda and helps the pancakes to rise.

What can I substitute for buttermilk?

Make this homemade substation. Mix 1 tablespoon of lemon juice or vinegar into 1 cup of whole milk or coconut milk and let the mixture rest for 4-5 minutes.

More Spelt Flour Recipes to Try

If you have some spelt flour left from making these pancakes, check out these recipes:

Spelt Pancakes (Light and Fluffy)

Spelt Pancakes (Light and Fluffy)

Yield: 8 to 10 pancakes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These simple pancakes taste absolutely delicious served with some maple syrup and berries. Add a tablespoon of your favorite nut butter to keep the meal balanced.

Ingredients

  • 1 cup buttermilk
  • 2 free-range eggs, beaten
  • 1 Tbsp olive oil + some more to oil the pan
  • 1 tsp vanilla extract
  • 1 1/4 cup whole spelt flour
  • 1 Tbsp coconut sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. In a mixing bowl, add the buttermilk, eggs, olive oil and vanilla extract. Whisk until thoroughly combined.
  2. In another bowl, add the whole spelt flour, coconut sugar, baking powder and salt. Mix well.
  3. Add the dry ingredients to the wet ingredients and mix until the batter is smooth.
  4. Oil a large frying pan with some olive oil and heat it over medium heat. Spoon the batter into the pan forming pancakes. When tiny bubbles appear on top of the pancakes, flip and cook for 2 more minutes or until cooked through.

Notes

1. If you use 1/4 cup of the batter for each pancake, you will get 8 pancakes about 4 inches in diameter each.

2. Nutrition information is a rough estimate for 2 of 10 pancakes without any toppings.

Nutrition Information
Yield 5 Serving Size 2 pancakes
Amount Per Serving Calories 227Total Fat 5.8gSaturated Fat 1.4gTrans Fat 0gUnsaturated Fat 4.1gCholesterol 65.9mgSodium 463.8mgCarbohydrates 35.8gFiber 4.7gSugar 7.9gProtein 10.1g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

Did you make this recipe?

If you tried this recipe, please give it a 5-star rating! To do this, click on the stars above. You can also leave a review or comment below. And don't forget to tag me @mariaushakova.blog if you share a picture on Instagram!

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Alice

Sunday 24th of April 2022

Thank you, i made it but used lactose free butter as i don't like the taste of olive oil in cakes etc. Really enjoyed it. Thanks

KateLynn

Friday 7th of August 2020

Delicious! My toddler and I both gobbled these up. A keeper for sure. So happy I found your blog!!

Maria Ushakova

Friday 7th of August 2020

So glad you like them! Good to know that this recipe is toddler-approved :) Thank you for taking the time to leave a comment.

Béa

Saturday 19th of October 2019

Hi Maria, thank you for the delicious recipe!

Maria Ushakova

Saturday 19th of October 2019

You are welcome! So glad you like it :)

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