Delicious Spelt Pancake Recipe

Written by Cindy Widder - October 13 2009


Kilauea Poetry
March 10 2021

Just wanted to thank you for this delicious recipe! I whipped up these pancakes (I used soy milk) and wow..they are so good! I finally used some spelt flour that was given to me. I thought it may be a bit old though I kept it in the fridge. Anyway- Aloha, Regina

Cindy Widder
March 10 2021

Hi Rosemary,
I totally understand your comment about guessing at halving things….after all, how do you halve 3 eggs, right?
I learned to do a lot of cooking and baking from my grandmothers and my mom with the instructions, “add a little bit of this and a little bit of that”. It’s made it interesting when trying to figure out how to share certain recipes with others, but it’s also part of what makes baking and cooking fun!

Here is the pancake recipe I use when making pancakes just for my husband and me. We usually still have some batter left over, but not a lot.

1 1/3 cup whole or white spelt flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 to 1 tsp cinnamon (optional)
1 beaten egg
1 cup milk (I know you said your daughter has a dairy allergy, so I’m sure you’re used to using soy milk or a different liquid instead of the milk)
2 tablespoons cooking oil

1. In a medium mixing bowl stir together the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry mixture; set aside.

2. In another medium mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy). Also, depending on whether you like thicker or thinner pancakes, you may need to add a little more liquid.

3. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. (My husband uses no grease on our griddle). Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. We usually flip the pancakes over a couple times to make sure they are done in the middle and so they don’t get overly brown. Serve warm. Makes 8 to 10 standard-size (4-inch) pancakes.

I hope this recipe works for you. My next blog with the recipe for delicious French Toast should be coming very soon. Let me know how the pancakes turn out for you, or contact me again if you have any more questions.


Rosemary Volpato
March 10 2021

Hi Cindy

Just came across this site.
Looks good.
My daughter has gluten and dairy allergies but can eat spelt which is great.
We love making pancakes and would love to try your receipe but the amounts are just too much for one adult and a child.
I usually don’t bake as I find you need to be accurate with measurements of ingrediendts and if I just guess at halving things just don’t turn out.
I would appreciate it if you would be able to give me a recipe with less quantities.
Also do you have cookie spelt recpies?
Much thanks and appreciation.

Kristina Cook
January 21 2021

This recipe is DIVINE!!!!! We reduced the cinnamon to 1 & 1/2 teaspoons and that seemed just right for us.
Thank you for this amazing recipe!

michael w
March 10 2021

Thanks for the great recipe. I tried this for pancake day in england. My girlfriend is american so i thought i’d try an american pancake (As we would usually cook a crepe, which is what we call pancakes) and it was a lovely change. Thanks and can’t wait to try the next recipe

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