Fluffy Fresh Milled Protein Pancakes
Soft, tender, nourishing, and packed with protein—perfect for family breakfasts
Ingredients
Dry Ingredients
- 130 g soft white wheat berries
- 130 g spelt wheat berries
- 2 tsp baking powder (8 g)
- ½ tsp baking soda (3 g)
- ½ tsp salt (3 g)
Wet Ingredients
- 1 cup milk (240 g)
- ¼ cup white vinegar or lemon juice (60 g)
- ½ cup cottage cheese, full-fat (120 g)
- 2 eggs, room temperature
- 3 tbsp melted butter (42 g)
- 2–3 tbsp maple syrup (30 – 45 g)
- 1 tsp vanilla extract (5 g)
Optional Boost
- 1 scoop collagen powder (≈10 g)
Instructions
- Mill 260g wheat berries: 130g soft white+ 130g spelt to get 260g fresh milled flour.
- Make buttermilk: Combine milk and vinegar in a small bowl. Let sit 5 minutes while you prepare other ingredients.
- Blend wet ingredients: In a blender, combine cottage cheese, eggs, melted butter, maple syrup, vanilla, and optional collagen. Blend until smooth.
- Mix dry ingredients: In a separate bowl, whisk together spelt, soft white wheat, baking powder, baking soda, and salt until evenly combined.
- Combine wet + dry: Pour the blended wet mixture into the dry ingredients. Gently stir until just combined. Batter should be thick and slightly lumpy — do not overmix.
- Add buttermilk: Stir the rested milk + vinegar mixture into the batter. Let batter rest 5–10 minutes to hydrate the fresh-milled flour.
- Adjust consistency: After resting, if batter is too thick, thin with 1–2 tbsp milk at a time until it slowly pours but holds shape.
- Cook pancakes: Preheat a lightly greased skillet or griddle over medium-low heat. Scoop batter onto the hot surface without spreading. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden.
Notes
Pancake batter should be thick and slightly lumpy, yet still pourable—think slow-moving lava or a thick smoothie. If the batter is too thick, your pancakes will turn out dense; too thin, and they’ll spread too much and cook up flat.
To fine-tune the texture, add milk or flour 1 tablespoon at a time until you hit that just-right consistency. And as always, avoid overmixing—a few lumps are exactly what you want for tender, fluffy pancakes.
For consistent results, I love using an electric griddle. Preheat it to medium heat, about 350 - 375°F, which allows the pancakes to cook evenly and develop a golden exterior without burning.
These pancakes are wonderful as-is, but easy to customize—I often add seasonal fruit. Light, fluffy, and gently sweet, they’re the perfect base for any topping.
