Spelt Pancakes Recipe

Spelt flour: A whole grain flour that gives pancakes a nutty taste and a bit more fiber.

Sugar: Adds a touch of sweetness to balance the flavors.

Baking powder: Helps the pancakes rise and become fluffy.

Baking soda: Works with the buttermilk to make the pancakes light and airy.

Salt: Enhances all the other flavors.

Buttermilk: A tangy milk that makes the pancakes soft and tender.

Egg: Binds the ingredients together and adds richness.

Melted butter: Adds flavor and keeps the pancakes moist.

One of the most helpful moves when making these spelt pancakes is knowing how to mix the wet and dry ingredients without overdoing it. After you’ve combined the spelt flour, sugar, baking powder, baking soda, and salt in one bowl, and whisked the buttermilk, egg, and melted butter in another, you’ll want to bring them together gently. Here’s how to do it:

1. Pour the wet ingredients into the dry ingredients all at once.
2. Use a spoon or spatula to stir the mixture slowly.
3. Stop stirring as soon as you see no more dry flour. It’s okay if the batter looks a little lumpy—don’t worry about making it perfectly smooth.

Why does this matter? If you stir too much, the baking powder and baking soda can lose their power, and your pancakes might turn out tough or flat instead of light and fluffy. A little lumpiness means the batter is still airy, which helps the pancakes rise nicely when cooking.

I remember the first time I made pancakes, I kept stirring and stirring because I thought the batter had to be smooth like cake batter. But the pancakes ended up chewy and not as soft as I wanted. After learning to stop mixing early, my pancakes turned out way better. Plus, it saves time and cleanup!

So next time you’re making these spelt pancakes, try mixing just enough to bring everything together. Your pancakes will thank you with a perfect golden brown outside and a soft, tender inside.

• spelt flour - Substitute with whole wheat flour: Whole wheat flour has a similar nutty flavor and texture, making it a good alternative for spelt flour in pancakes.

• spelt flour - Substitute with all-purpose flour: All-purpose flour is more refined but can be used in place of spelt flour for a lighter texture, though it may lack the nutty flavor.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the flavor profile.

• sugar - Substitute with maple syrup: Maple syrup provides a rich sweetness and can complement the flavor of pancakes well.

• baking powder - Substitute with baking soda and cream of tartar: Use a combination of baking soda and cream of tartar to mimic the leavening effect of baking powder.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder as baking soda, but omit any acidic ingredients like buttermilk.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a similar flavor.

• buttermilk - Substitute with milk and lemon juice: Combine milk with a tablespoon of lemon juice or vinegar to create a buttermilk substitute with similar acidity.

• buttermilk - Substitute with yogurt: Yogurt can be thinned with a bit of water to match the consistency of buttermilk, providing similar tanginess.

• egg - Substitute with flaxseed meal and water: Mix one tablespoon of flaxseed meal with three tablespoons of water to create a vegan egg substitute.

• egg - Substitute with applesauce: Use ¼ cup of applesauce to replace one egg, adding moisture and a hint of sweetness.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor to the pancakes.

• melted butter - Substitute with vegetable oil: Vegetable oil can be used for a neutral flavor and similar texture in the pancakes.

• Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.

• Once cooled, stack the pancakes with a small piece of parchment paper between each one. This keeps them from sticking together.

• Store the stacked pancakes in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain freshness.

• Place the container or bag in the refrigerator if you plan to consume the pancakes within 2-3 days. For longer storage, proceed to freezing.

• To freeze, lay the pancakes flat on a baking sheet in a single layer and place them in the freezer for about an hour. This flash-freezing method prevents them from sticking together.

• Once frozen, transfer the pancakes to a freezer-safe bag or container. Label with the date to keep track of their freshness.

• When ready to enjoy, reheat the pancakes directly from the freezer. You can use a toaster, oven, or microwave. For a crispier texture, opt for the toaster or oven.

• If using the oven, preheat to 350°F (175°C) and place the pancakes on a baking sheet. Heat for about 10 minutes or until warmed through.

• For microwave reheating, place a damp paper towel over the pancakes to retain moisture and heat in 20-second intervals until warm.

• Serve with your favorite toppings, such as maple syrup, fresh berries, or a dollop of yogurt.

• Preheat your oven to 350°F (175°C). Place the spelt pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until they are warmed through. This method keeps them fluffy and soft, just like they were freshly made.

• For a quick fix, use the microwave. Place a damp paper towel over the pancakes to retain moisture. Heat them on medium power for about 20-30 seconds per pancake. Be cautious not to overheat, as they can become rubbery.

• If you prefer a slightly crisp edge, try reheating them in a skillet. Heat a non-stick pan over medium heat and add a small amount of butter or oil. Place the pancakes in the pan and heat each side for about 1-2 minutes. This method revives their golden brown exterior.

• For those with a toaster oven, place the pancakes directly on the rack or on a baking sheet. Set the toaster oven to a low setting and heat for about 5 minutes. This method gives them a delightful crispness while keeping the inside tender.

• If you have an air fryer, preheat it to 320°F (160°C). Arrange the pancakes in a single layer in the basket. Heat for about 3-4 minutes, checking halfway through. This method provides a quick and efficient way to enjoy them with a slightly crispy texture.

• Mixing bowl: Use this to combine your dry ingredients like spelt flour, sugar, baking powder, baking soda, and salt.

• Whisk: This is essential for blending the buttermilk, egg, and melted butter together smoothly.

• Non-stick pan: Ideal for cooking the pancakes without them sticking, ensuring an even golden brown finish.

• Spatula: Handy for flipping the pancakes once bubbles form on the surface.

• Measuring cups: Necessary for accurately measuring out the spelt flour and buttermilk.

• Measuring spoons: Useful for measuring smaller quantities like sugar, baking powder, baking soda, and salt.

• Ladle or measuring cup: Helps in pouring the batter onto the pan to form evenly sized pancakes.

Prepare ingredients in advance: Measure and mix the dry ingredients the night before. Store them in an airtight container to save time in the morning.

Use a blender: Combine the wet ingredients in a blender for a quick and smooth mixture, then pour directly into the dry ingredients.

Preheat the pan: Start heating your non-stick pan while you mix the batter to ensure it's ready for cooking.

Batch cooking: Pour multiple pancakes at once if your pan size allows, reducing the overall cooking time.

Keep pancakes warm: Use a low oven to keep cooked pancakes warm while you finish the batch.