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. Now that we’re very short on fresh food around here for the time being, there’s no better time.
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 all-purpose 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.
How to Make the Pancakes
Check out the handy stop motion video for step by step instructions on how to make these pancakes – they’re so easy. 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.
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.
I use a well-seasoned cast iron pan – it’s my only frying pan – and I recommend that if you have one, or a non-stick. A stainless steel pan will probably give you nothing but heartache and broken pancakes.
Substitutions
Just all-purpose for spelt if you don’t have enough, and any kind of non-dairy milk can be used in place of oat. You can also add any spices you like to the mix, or drop some fruit onto the pancakes before flipping, and top with whatever you’d like!
I don’t have a gluten free option for this recipe as it’s specifically created with spelt flour in mind.
More Vegan Pancake Recipes
Fluffy Lemon Pancakes
Gluten Free Banana Pancakes
Orange Pancakes
Vegan Crepes
Vegan Chocolate Crepes
Multigrain Buckwheat Pancakes
Bonus: Sourdough Waffles!
Let’s connect! For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email. If you make this recipe, I’d love to see! Tag your instagram versions with @occasionallyeggs.
Spelt Pancakes
Ingredients
- 375 ml oat milk
- 1 teaspoon apple cider vinegar
- 300 grams 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 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 spelt flour*, 3 tablespoons coconut sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 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
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Siew Chan says
Thank you for the recipe! I just made some for breakfast and it turned out fluffy just like your photo!
Anya Gous says
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!
Minnie says
Easy and delicious recipe. Satisfying as well.
Rebecca says
These came out exactly like the photo! I’m so stoked. A great recipe, thanks so much. 🙂
Asi says
Hi! Can I use brown sugar instead of coconut sugar?
Alexandra Daum says
Sure can!
Asi says
Thank you so much for the recipe! They are so delicious and soft! 😍😍😍
dlynn says
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
Alexandra Daum says
Lovely, so happy to hear that! Thank you : )
Dani says
Delicious pancakes! I used regular milk and they came out phenomenal
Tiffany Harrison says
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!
Alexandra says
So happy to hear that, thanks Tiffany!
Day says
These were delicious, very fluffy and flavorful. Thank you for a great recipe using spelt flour!
Zoe says
Amazing pancakes; light, fluffy and super thick. Everyone in our house loved them. My new go-to recipe!