Buttermilk Spelt Pancakes (Easy to Ferment!)
These buttermilk spelt pancakes are soft, fluffy, nutritious, easy to make, and simple to ferment for added nutritional benefits! Whip up a batch of batter for easy pancakes throughout the week and enjoy an easy, nourishing breakfast!
*This post may contain affiliate links. See our disclosure policy.
What is spelt?
Spelt is an ancient grain that has not been cross-bred like modern wheat. Fresh milled spelt flour is nutrient dense and a great way to increase the nutritional value of your pancakes!
Spelt flour is soft, perfect for cookies, muffins, and pancakes. It also has a gluten content and makes soft, fluffy bread that other whole grains can’t produce. Spelt, however, does not absorb as much liquid as other grains, therefore you must use 1/4 cup more spelt flour for every cup of regular flour. (The Essential Home-Ground Flour Book)
What are the healthy benefits of spelt flour?
Spelt flour is easier to digest compared to other types of wheat because it’s gluten structure is more water soluble. Many find that eating spelt baked goods is gentler on the stomach than other types of flour.
Spelt is also rich in fiber. It promotes healthy digestion, elimination of waste, and feeds the healthy bacteria in the gut to promote better gut health. The fiber content also helps to manage cholesterol levels.
Another health benefit of spelt flour is that it is a low glycemic food, producing energy slowly and keeping blood sugar levels controlled. Unlike other recipes made with all purpose flour, spelt flour does not cause a spike and crash in blood sugar levels due to the higher fiber content.
Spelt is packed full of micronutrients such as iron, zinc, magnesium, and B vitamins. These nutrients support the immune system, healthy bones, and muscles.
How to ferment pancake batter?
This spelt pancake batter can be easily fermented for added nutritional benefits. True buttermilk (not milk curdled with lemon) is a cultured milk that is full of live bacteria. Buttermilk will ferment dough if given the time.
No sourdough starter necessary!
To ferment your spelt pancake batter, prepare the batter the night before and set it on the counter at room temperature over night or place it in the fridge for a slower ferment (better option if you plan to use the batter later in the week).
The dough will expand and become bubbly. The flavor will be tangy and delicious. Plus, the fermented batter will feed your gut microbiome, making it stronger and healthier.
Buttermilk Spelt Pancakes (Easy to Ferment!)
Course: Recipes12
servings5
minutes10
minutesThese buttermilk spelt pancakes are soft, fluffy, nutritious, easy to make, and simple to ferment for added nutritional benefits! Whip up a batch of batter for easy pancakes throughout the week and enjoy an easy, nourishing breakfast!
Benefits of Spelt
– High in fiber
– Easier to digest
– Balance blood sugar
– Feeds gut microbiome
Easy Fermentation
– The pancake batter will ferment with real buttermilk. Allow the batter to sit in the fridge or counter overnight before using.
Other Spelt Recipes
– Sourdough Spelt Cinnamon Rolls
– Spelt Chocolate Chip Cookies
– Banana Chocolate Chip Spelt Muffins
Ingredients
400 g spelt
2 cups buttermilk
2 eggs
2 tbsp melted butter
2 tbsp maple syrup
4 tsp baking powder
1/4 tsp salt
Directions
- Weigh the spelt wheat berries and run it through the mill.
- Combine the spelt flour, buttermilk, eggs, butter, maple syrup, baking powder, and salt in a large mixing bowl and whisk.
- Heat up a griddle or skillet and coat it with butter.
- Scoop up 1/4 cup of batter and pour it on the hot pan.
- When the pancake begins to look bubbly on top, flip it, and allow it to cook for one more minute.
- Take the pancake off the griddle, top with your favorite toppings, and enjoy!
Ingredients for Spelt Pancakes
- Spelt
- Buttermilk
- Eggs
- Butter
- Maple syrup
- Baking powder
- Salt
Equipment for Spelt Pancakes
How to Make Spelt Pancakes
Weigh the spelt wheat berries and run it through the mill.
Combine the spelt flour, buttermilk, eggs, butter, maple syrup, baking powder, and salt in a large mixing bowl and whisk.
Heat up a griddle or skillet and coat it with butter.
Scoop up 1/4 cup of batter and pour it on the hot pan.
When the pancake begins to look bubbly on top, flip it, and allow it to cook for one more minute.
Take the pancake off the griddle, top with your favorite toppings, and enjoy!
Storage
Store the batter in an airtight container in the fridge. When the pancakes are completely cooked and cooled, store them in an airtight container or bag in the fridge for up to a week. To freeze the pancakes, place the cooled pancakes in an airtight plastic bag and freeze for up to 3 months.
FAQ
Where can I buy real buttermilk? Your local grocery store will carry a quart size jug of buttermilk in the milk section. You can also use raw milk that has begun to curdle. It will also ferment your batter.
Why is my batter lumpy? Use a whisk to break up the clumps and create a smooth batter.
Why are my pancakes burnt on the outside and raw on the inside? Your pan is too hot. Be sure to cook your pancakes on medium to low heat. If your pan is too hot, the outside of the pancake will burn before the inside has a chance to cook.
Can I add blueberries or chocolate chips? Yes! Once you have poured your batter onto the pan, sprinkle your add-ins onto the pancake.
These buttermilk spelt pancakes are fluffy, soft, slightly sweet, and packed full of nutrient dense flavor. Whip up a batch of batter and enjoy it all week long!
