🎃 Fresh‑Milled Flour Pumpkin Pancakes (Cozy Fall Cast Iron Breakfast)
These Fresh‑Milled Flour Pumpkin Pancakes are soft, fluffy, and warmly spiced with pumpkin and fall flavors. Made with freshly milled soft white wheat, pumpkin purée, and a touch of vanilla, they cook up beautifully in cast iron or on a griddle. Perfect for crisp autumn mornings, these whole‑grain pancakes bring cozy homestead comfort to the breakfast table.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
Ingredients
Scale
- 270g soft white wheat berries (to mill)
3 tsp baking powder
1/2 tsp salt
2 1/2 tsp pumpkin spice
1/4 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
1 cup pumpkin purée
2 eggs
1/4 cup avocado oil
1 1/2 cups milk
Instructions
- Weigh 270g soft white wheat berries and mill them fresh.
- Preheat your cast iron pans, griddle, or Blackstone to medium heat.
- In a large bowl, whisk together the dry ingredients: fresh‑milled flour, baking powder, salt, and pumpkin spice.
- In a separate bowl, whisk the wet ingredients: brown sugar, granulated sugar, pumpkin purée, eggs, vanilla, avocado oil, and milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Let the batter rest for 5–10 minutes to hydrate the fresh‑milled flour.
- Lightly grease your cooking surface.
- Scoop batter onto the hot pan or griddle.
- Cook until bubbles form and edges look set, then flip.
- Cook the second side until golden brown.
- Serve warm with butter, maple syrup, or cinnamon sugar.