Last Updated on October 7, 2026 by Michelle

Breakfast has always been tough for me. And once I learned how processed commercial flour is, I thought pancakes for a quick, easy breakfast were out. But no.

Enter:

Fresh milled pancakes made with buckwheat and einkorn.

In other words, the holy grail of breakfasts.

They’re quick and easy to make.

They’re flavorful and fluffy.

Perfectly sweet without being overly sweet.

And they’re nutritious from the fresh milled ancient grain (einkorn) and ancient protein-packed seed (buckwheat).

Why use buckwheat in pancakes?

Buckwheat has been a classic in whole wheat pancakes for ages. It has a rich, nutty, hearty flavor that not only fills you up (thanks to the high-protein nature of buckwheat) but also tastes great.

If you want to keep these pancakes gluten-free, you can use all buckwheat flour and leave out the einkorn. However, I find that buckwheat flour tastes best when mixed 50/50 with another grain. Buckwheat on its own can have a strong flavor, whereas when it’s mixed it has a nice, rich, hearty flavor.

Buckwheat is a super nutritious way to start your day. It’s packed with:

protein
fiber
minerals like magnesium, manganese, copper and phosphorus
polyphenols (good for hearth healthy & blood pressure control)

Why use einkorn in pancakes?

An ancient grain, einkorn is not only full of buttery, right, sweet flavor. It’s also packed full of protein, essential macronutrients, and antioxidants.

Compared to “modern” grains, einkorn is often considered easier for our bodies to digest, thanks to its simpler genetic makeup. Some folks who are gluten-intolerant can even enjoy ancient grain einkorn. Which makes these pancakes an especially great combination given that buckwheat is completely gluten-free, and einkorn is easier for gluten-intolerante folks to digest.

Buckwheat on its own can be a little gritty and strong tasting, so the sweet, buttery flavor of einkorn is a great choice to balance these pancakes out. They have that classic, hearty whole wheat flavor without being too heavy or bitter.

Einkorn + buckwheat = the perfect pancake combination.

Why use fresh milled flour?

Historically, flour was a locally-produced ingredient. The reason for that is because real flour is perishable.

But modern milling companies found a way around flour’s naturally perishable nature: sifting. Sifting flour removes 2/3 of the original wheat, leaving behind just the starchy parts and removing the nutritious parts.

This makes flour shelf-stable, but it also leaves flour lacking.

If you want to enjoy the nutrition naturally found in wheat, you need to mill your own flour.

Whereas flour you can purchase at the store = sifted, heated, bleached (non-organic) wheat + synthetic vitamins + maturing agents + dough enhancers + enzymes

… fresh milled flour = freshly milled, organic wheat berries. That’s it.

Where can I purchase buckwheat and einkorn to make pancakes?

It can be hard to find good sources for whole grains. Buckwheat groats need to be hulled (unhulled buckwheat may damage your mill and won’t taste good), and that can be hard to come by.

I like to purchase my einkorn berries in bulk. Make sure they’re organic and glyphosate-free for the best taste and nutrition. These guys are doing everything right–growing organic, truly ancient einkorn regeneratively and organically–they even opt for using cover crops to feed the soil instead of using chemical fertilizers.

Buckwheat is a little harder to find. The only source I’ve personally had good luck with is Azure Standard. They’re a food drop-based food co-op. Find if you have an azure drop near you here, and use code “soulyrested” to save $ on your first Azure order.

If these sources don’t work for you, you can always check local food co-ops or natural grocery stores. Bulk bins especially are great and tend to be affordable prices, too. You can always check Amazon, as well.

Tips for fluffy pancakes with fresh flour

If you’re struggling to make soft, fluffy pancakes with fresh milled flour, these tips might help.

If you don’t have buttermilk, don’t leave it out. The acid in the buttermilk helps soften the grains and makes fluffier pancakes. You can sub milk + a splash of vinegar or lemon juice. Let that sit for a few minutes before adding to the batter.
Make sure your griddle is hot. If you scoop pancake batter onto a skillet that isn’t well preheated, your pancakes will spread instead of cook + fluff up.
Mill your flour as finely as possible. Gritty, course flour will result in gritty pancakes. The finer the flour, the fluffier the pancakes. If your mill won’t make superfine flour, try double milling the flour, or consider sifting out the largest parts.
Don’t flip the pancakes until they’re ready. You’ll see large bubbles in the batter and the edges starting to cook. Flipping the pancakes too early will deflate them.
Use enough fat. If your pancakes are sticking to the pan, try adding some butter or lard before ladling the batter onto it. If you have to scrap your pancakes off the pan to flip them, they’re not going to be as fluffy.

Upgrade your fresh milled pancakes (add-ins & flavors)

My family loves to mix things up by adding mix-ins, or simply by changing the flavor. These are some of our favorite flavors:

Blueberry pancakes. Simply add fresh or frozen blueberries to the pancakes after you’ve ladled them onto the griddle.
Chocolate chip pancakes. Sprinkle mini chocolate chips over the pancakes after you ladle them onto the griddle.
Double chocolate pancakes. Just add 2 TBS cacao powder + a handful of chocolate chips to the batter.
Pumpkin pancakes. Lower the buttermilk to 1/2 cup, and add 1/4 cup pumpkin puree along with a generous sprinkle of pumpkin pie spices.
Cinnamon sugar pancakes. Sprinkle a cinnamon/sugar mixture on top of the uncooked pancake side while they’re on the griddle. This creates an addicting, crunchy layer of caramelized cinnamon/sugar as the other side cooks. Be prepared to clean a sticky griddle after, though!
Oatmeal pancakes. Reduce either the einkorn or buckwheat flour by 1/4 cup and add 1/4 cup rolled oats. Let the batter sit for 10 minutes before cooking.

Print Recipe

fresh milled pancakes | buckwheat & einkorn

Fluffy fresh milled pancakes using buckwheat and einkorn flour. Perfect for weekends or slow weekdays.

Prep Time5

Cook Time5

Servings: 8 large pancakes

Equipment

grain mill

Ingredients

½ cup buckwheat flour
½ cup einkorn flour
1/4 cup coconut sugar
1 teaspoon baking powder
½ teaspoon baking soda
Generous pinch of salt
1 egg
2 tablespoons melted butter or lard
¾ cup buttermilk
1 teaspoon vanilla

Instructions

Mix together the dry ingredients in a medium sized mixing bowl. Add the wet ingredients and mix until no lumps are left.
Let the batter sit for 10-15 minutes. It should form some bubbles on the top of the batter when it’s ready to cook. Cook on a hot skillet, flipping when bubbles form. Serve with plenty of real maple syrup.