Let’s be honest: who hasn’t faced the flop of burned pancakes at way-too-early o’clock, especially with kids (or yourself, I’m not judging) nagging for breakfast? My spelt pancakes with maple syrup recipe basically rescued my mornings from despair. It’s ridiculously easy, you don’t need fancy skills, and you end up with the kind of fluffy stack that could almost pass for a five-star restaurant, in my slightly dramatic opinion. If you’re sick of the usual dense, weirdly chewy pancakes, or you wanna sneak something wholesome into your day, this solves that too. Trust me, you’re gonna want seconds.
How to Make Spelt Pancakes
Alright, here’s the lowdown. Spelt is this ancient grain, sort of nutty and miles ahead of boring old white flour taste-wise. I just grab a big bowl, throw in a cup of spelt flour, a teaspoon of baking powder (don’t skip that one, my first batch was a sad flat mess), a pinch of salt, one egg, some milk and a splash of vanilla. Whisk it up till it looks like thick-ish cake batter.
Pour small puddles onto a hot, lightly buttered pan—I go medium heat because honestly, nothing good happens when you rush pancakes. You’ll spot those iconic bubbles when it’s time to flip, usually takes a minute or two. I check underneath just in case, because every stove is evil in its own way. Serve warm and top with lots of maple syrup.
I’ve finally found a pancake my kids love AND doesn’t leave me exhausted. Quick, tasty, and perfect with maple syrup. Game changer! – Chris from Alberta
Jenn’s Recipe Pro-Tips
Okay, some wisdom from many Saturday-morning fails (and a couple wins). Use fresh spelt flour, definitely makes a difference. Whole milk = richer pancakes, but if you’re dairy-free, oat milk works weirdly well. Don’t overmix the batter or you’ll wrestle with rubber pancakes (no thanks). Leave it a little lumpy. If you need to keep them warm, pop finished pancakes in a low oven while you do the rest.
Also, butter in the pan is great for flavor but watch it doesn’t burn. Lower temp is safer. You can double the batch, but honestly, the leftovers barely last at my house. Oh, and if you forget the vanilla, just throw in a pinch of cinnamon—calls it “rustic.”
Recipe Mix-Ins
Now for the fun part. Sometimes I toss in blueberries, because warm bursty fruit is the best pancake surprise. Chopped pecans are good for crunch, or chocolate chips if you have a sweet tooth (who doesn’t?). Occasionally I’ll stir in a little mashed banana for sweetness. If you’re feeling adventurous, a sprinkle of pumpkin spice in fall really takes things up a notch.
Really, you can improvise with whatever’s in the pantry. I once tried grated apple and wow, new favorite.
Serving Suggestions
Here’s how I like to pile mine:
- Thick, fluffy stack with real maple syrup (non-negotiable)
- A small scoop of tangy Greek yogurt for balance
- Chopped nuts or fruit on top if you’re feeling fancy
- Honestly, leftover cold pancakes with a smear of peanut butter work too
Kids go wild for pancake “sandwiches” with jam in the middle.
Storage Directions
If you somehow end up with leftovers (can’t relate, but okay), tuck them into an airtight container once cooled. They’re fine in the fridge for two days, tops. Reheat quick in the toaster or a hot pan—skips the sad microwave sogginess. Sometimes I freeze a few between layers of parchment and just pop ‘em right out for easy school breakfasts. No more morning chaos… well, less, at least.
Common Questions
Q: Can I make these spelt pancakes gluten free?
A: Not exactly, since spelt still has gluten, but it’s gentler for some. If you need gluten free, try oat flour.
Q: What’s the best milk substitute?
A: Oat or almond milk works! Stick to unsweetened if you can.
Q: Can I make the batter ahead?
A: You can, just shake or stir it before cooking since it settles. Make it the night before for bonus points.
Q: My pancakes are coming out flat. Help?
A: Double check your baking powder’s not ancient. Don’t overmix either—even a few lumps are good.
Q: Do I have to use maple syrup?
A: Nope, but c’mon, do yourself a favor and try the real stuff at least once. Honey works, too.
Pancake Victory Is Yours
So there you go—spelt pancakes with maple syrup that might just make everyone at your table (even picky eaters) ask for more. With a few tricks and some mix-in magic, you can whip up a breakfast that feels like a treat but isn’t a pain to make. Give it a shot, and if you still crave more inspiration, check out these foolproof pancake ideas from King Arthur Baking. Happy flipping and good luck!
Spelt Pancakes
Ingredients
Method
- In a large bowl, combine the spelt flour, baking powder, and salt.
- In a separate bowl, whisk together the egg, milk, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined, leaving a few lumps.
- Heat a lightly buttered pan over medium heat.
- Pour small puddles of batter onto the pan.
- Cook until bubbles form on the surface, about 1-2 minutes. Check the underside for desired browning.
- Flip and cook for an additional minute until golden brown.
- Serve warm topped with maple syrup.