Spelt Pancakes Recipe (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!

Personally, I love buttermilk pancakes, but I don’t love that they’re typically made with regular white flour and, therefore, are a high-glycemic breakfast.

So, my solution to occasionally indulging in delicious pancakes is wholemeal spelt flour.

Spelt flour is the least processed and most nutritious member of the wheat flour family. Considered an ancient cereal grain, spelt 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

Here are six reasons why this easy recipe is a keeper:

• 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.
• This spelt pancakes recipe is perfect for healthier weekend breakfasts.

Ingredient Notes

Here is a brief overview of the ingredients:

• 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 powder – 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 powder 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

Here are the step-by-step instructions on how to make these pancakes from scratch:

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 Video

Here is the recipe video to help you make it:

Recipe Tips

Here are a few tips to help you make the best pancakes possible:

• 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 the 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.

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, or mango puree.

Spelt Pancakes Recipe

4.60 from 47 votes

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

Author: Maria Ushakova

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Servings: 8 to 10 pancakes

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Equipment

• Mixing Bowls
• Measuring Spoons
• Measuring Cups

Cook ModePrevent your screen from going dark.

Ingredients

• ▢ 1 cup buttermilk
• ▢ 2 eggs (beaten)
• ▢ 1 Tbsp olive oil (+ some more to oil the pan)
• ▢ 1 tsp vanilla extract
• ▢ 1¼ cup whole spelt flour
• ▢ 1 Tbsp coconut sugar
• ▢ 1½ tsp baking powder
• ▢ ½ tsp salt

Instructions

• In a mixing bowl, add the buttermilk, eggs, olive oil and vanilla extract. Whisk until thoroughly combined.
  1 cup buttermilk, 2 eggs, 1 Tbsp olive oil, 1 tsp vanilla extract
• In another bowl, add the whole spelt flour, coconut sugar, baking powder and salt. Mix well.
  1¼ cup whole spelt flour, 1 Tbsp coconut sugar, 1½ tsp baking powder, ½ tsp salt
• Add the dry ingredients to the wet ingredients and mix until the batter is smooth.
• 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.

Video

Recipe Notes

•  If you use ¼ cup of the batter for each pancake, you will get 8 pancakes about 4 inches in diameter each.
• The nutrition information is a rough estimate for 2 of 10 pancakes without toppings.

Storing

• Storing: Leftover pancakes can be stored in a tightly sealed container or airtight bag in the fridge for 2 to 3 days.
• Freezing: Let the pancakes cool completely, then freeze them in a single layer on a baking sheet. Transfer the frozen pancakes to a freezer bag and freeze them 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.

Nutrition Facts

Spelt Pancakes Recipe

Serving Size

 

2 pancakes

Amount per Serving

Calories

227

% Daily Value*

Fat

 

5.8

g

9

%

Saturated Fat

 

1.4

g

9

%

Polyunsaturated Fat

 

4.1

g

Cholesterol

 

65.9

mg

22

%

Sodium

 

463.8

mg

20

%

Carbohydrates

 

35.8

g

12

%

Fiber

 

4.7

g

20

%

Sugar

 

7.9

g

9

%

Protein

 

10.1

g

20

%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition facts are an estimate. Variations in ingredient brands, portion sizes, or substitutions can affect the final nutritional values. For the most accurate information, please use a nutrition calculator or consult with a healthcare provider. Always ensure that each of the ingredients is allowed in your diet.

Course: Breakfast

Cuisine: American

Diet: Vegetarian

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Meet Maria

Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.