There are a number of pancake recipes here at OE, many of them with spelt flour, but I’ve never shared a recipe for basic spelt pancakes before. I make these one-bowl pancakes a few times a month for a weekend treat and they always turn out soft and delicious.
If you’re looking for more basic recipes, check out these pantry recipes for a number of simple ideas using non-perishables and frozen ingredients. Please keep in mind that plain flour can always be substituted for spelt if you’ve run out or don’t have quite enough for the full recipe.
These are fluffy pancakes – American style – not the flatter, European type that don’t use a leavening agent. By using a mix of baking powder, baking soda, and a bit of acid (vinegar in the milk to make vegan ‘buttermilk’), they get a great rise and texture without eggs.
One reader, Amanda, commented: “I have tried many spelt pancake recipes that did NOT turn out! This recipe is perfection and will now be my go-to! We made it with added mashed banana and cinnamon and they were just amazing. The fluffy factor was very satisfying after watching many other recipes spread out across the pan into a sad, flat mess. Don’t hesitate on trying this recipe!!”
Another reader, Siew Chan, said: “Thank you for the recipe! I just made some for breakfast and it turned out fluffy just like your photo!”
Ingredients
Ingredient Notes and Substitutions
I don’t have a gluten free option for this recipe as it’s specifically created with spelt flour in mind.
- Spelt flour: these can be made with all light (sifted) spelt flour if you want a taller, very tender pancake. I usually use all whole-grain spelt flour. Substitute plain flour or whole wheat if preferred. See einkorn pancakes.
- Milk: any non-dairy milk can be used. I usually use homemade oat milk.
- Add-ins: add spices you like (vanilla and cardamom are delicious), drop some fruit onto the pancakes before flipping, mix in some chocolate chips, and top with whatever you’d like! When I have vanilla extract, I always add a teaspoon or two as well, but it’s expensive and can be omitted.
- Oil: I usually use olive oil but that can be a bit strong for some people. Any oil can be used, even melted coconut oil or vegan butter.
- Sugar: substitute any granulated sugar, like cane or beet sugar.
Step by Step
Step 1: mix the dry ingredients in a large bowl.
Step 2: add the remaining ingredients and mix until just combined.
Step 3: drop some batter into a preheated pan and cool until bubbles start to appear.
Step 4: flip and cook the other side until golden. Repeat, and serve the pancakes warm.
Recipe Notes
Check out the handy stop motion video for step by step instructions on how to make these pancakes – they’re so easy. Watch the video here on YouTube if you’re not seeing it in the post.
To know when to flip, look for little bubbles forming around the outer edges of the pancake. If the bubbles reach the middle too much (and start to pop!) then the first side has cooked too long and you won’t get optimal rise. A few bubbles are fine. You want the middle to be pretty jiggly when you flip them.
How to Store
Storage: keep cooled pancakes in a sealed container at room temperature for 2-3 days and reheat as needed or have cold as snacks.
Freezing: transfer the cooled pancakes to an airtight container and freeze for up to two months. Thaw at room temperature or quickly in the toaster before serving.
Expert Tips
- Use a good frying pan: I use a well-seasoned cast iron pan – it’s my only frying pan – and I recommend that, or a non-stick if that’s what you have. A stainless steel pan will probably give you nothing but heartache and broken pancakes.
- Heat up that pan: the only thing to really keep in mind is that your pan needs to be fully heated before you start cooking the pancakes, or they won’t rise and fluff properly.
More Vegan Pancake Recipes
Fluffy Lemon Pancakes
Gluten Free Banana Pancakes
Orange Pancakes
Vegan Crepes
Vegan Chocolate Crepes
Bonus: Sourdough Waffles!
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Spelt Pancakes
Description
Ingredients
- 375 ml (1 ½ cups) oat milk
- 1 teaspoon apple cider vinegar
- 300 grams (2 cups) spelt flour*
- 3 tablespoons coconut sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 3 tablespoons light-tasting oil**
- 1 teaspoon pure vanilla extract or cinnamon
- Coconut oil for cooking
Instructions
- First, make the buttermilk. Add the vinegar to the milk and stir to combine, then set aside until use.375 ml (1 ½ cups) oat milk, 1 teaspoon apple cider vinegar
- Add the flour, sugar, baking powder, baking soda, and salt to a large bowl and whisk to combine.300 grams (2 cups) spelt flour*, 3 tablespoons coconut sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
- Make a well in the centre of your dry mixture. Pour in the prepared buttermilk, oil, and vanilla, then stir until just combined. Some lumps will remain and that’s fine.3 tablespoons light-tasting oil**, 1 teaspoon pure vanilla extract
- Heat a large skillet over medium heat. Once the pan is hot, add about 1/2 teaspoon of coconut oil.Coconut oil
- Scoop some batter into the pan (about 3-4 tablespoons per pancake) and cook for about 30 seconds, or until small bubbles appear around the edges of the pancake. Flip and cook for another 30 seconds or so, checking for browning.
- Cook the remaining batter in the same way, storing the finished pancakes in a warm oven if desired.
- Serve warm with toppings. Leftovers keep well in a sealed container at room temperature for a couple of days and freeze well – just reheat in a toaster on low.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Lovely pancakes, I took the vegan root, used oat milk, although I found them rather heavy compared to other recipes, possibly because I didn’t use the oil in the batter and or course no using eggs? They were still very tasty, I typically make Rye pancakes, but love spelt, and will maybe combine both flours next time.
However, they cooked well, I added blueberries, and a third of the sugar, as I add maple syrup to serve including a vanilla, coconut or no-sugar, plant based yoghurt, in fact, I’d say it’s one of my favourite meals and I often serve at night, after a light salad, as a supper, instead of a heavier main meal. and I don’t like too much sweetness, as I find the fruit adds to the sweetness, and the yoghurt and syrup…
Hi Micky, glad the pancakes went over well. They would be denser due to omitting the oil and reducing the sugar, both of which add liquid to the batter, so it would be too dry and definitely a bit claggy.
I have tried many spelt pancake recipes that did NOT turn out! This recipe is perfection and will now be my go-to! We made it with added mashed banana and cinnamon and they were just amazing. The fluffy factor was very satisfying after watching many other recipes spread out across the pan into a sad, flat mess. Don’t hesitate on trying this recipe!! Thank you, Alexandra! I can now easily say goodbye to my classic buttermilk pancakes made with all purpose flour.
Our family absolutely LOVES this recipe for pancakes!! We’ve even made a version for delicious waffles 🙂
Our only issue is the toggle for changing the servings no longer seems to be working (Ive had this issue with multiple recipes I’ve tried on here, we love being able to have that option to adjust the recipe depending on how many we want to make 🙂 )
Hi Jess, I’m so happy to hear that you like the recipe! Not sure what might be happening with that toggle, but I’ve cleared all the website caches so hopefully it’s fixed now. It’s working here on my end so fingers crossed.
Thank you for the recipe! I just made some for breakfast and it turned out fluffy just like your photo!
Made these pancakes this morning and they are great, thanks so much. Love the taste and texture!!! Looking forward to try more of your recipes!
Easy and delicious recipe. Satisfying as well.
These came out exactly like the photo! I’m so stoked. A great recipe, thanks so much. 🙂
Hi! Can I use brown sugar instead of coconut sugar?
Sure can!
Thank you so much for the recipe! They are so delicious and soft! 😍😍😍
These are addictive! So fluffy and the taste is perfect – a touch of sweetness. Thank you so much for posting this recipe. Next I will try your spelt bread recipe. Since spelt seems to be more easily digested I am swapping out my flour recipes 🙂 thanks again
Lovely, so happy to hear that! Thank you : )
Delicious pancakes! I used regular milk and they came out phenomenal
Omg! I don’t know why there aren’t any other comments. These are the best pancakes I’ve ever made texture and taste wise. So soft and fluffy just like I like them. I added lime juice to the milk in addition to the vinegar. It helps curdle the milk quickly. Also added blueberries for my 2 year old son and made a blueberry sauce. He LOVES these. Thank you!
So happy to hear that, thanks Tiffany!
These were delicious, very fluffy and flavorful. Thank you for a great recipe using spelt flour!
Amazing pancakes; light, fluffy and super thick. Everyone in our house loved them. My new go-to recipe!