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Spelt Pancakes

Rated as 5 out of 5 Stars

"Spelt flour is perfect for pancakes. These fluffy pancakes use 100% spelt flour for a whole grain pancake that makes great breakfast or brunch fare."
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Ingredients

20 m servings 172 cals
Original recipe yields 4 servings

Directions

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  1. Combine milk and lemon juice in a bowl and set aside to sour, about 5 minutes. Add beaten egg and melted butter; stir to combine.
  2. Combine spelt flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir gently into milk mixture until just combined; batter will be lumpy.
  3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Footnotes

  • Cook's Note:
  • You can also use vinegar instead of lemon juice to sour the milk or use 3/4 cup of buttermilk instead. Olive oil can be used instead of melted butter for the batter.

Nutrition Facts


Per Serving: 172 calories; 5.5 g fat; 24.9 g carbohydrates; 7.1 g protein; 58 mg cholesterol; 561 mg sodium. Full nutrition

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Reviews

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These are my go-to pancakes that I always make for my family, I love them! Spelt results in a fluffier texture than whole wheat flour, yet is still whole grain, and I love that. I often add diff...