Print Recipe

Diana's Spelt Flour Pancakes

Categories: Breakfast

Submitted by:

These were the breakfast highlight of summer vacation, made extra special with wild berries picked by the side of the lake.


  • 1 1/2 c. spelt flour
  • 1/4 tsp. Rumford Baking Powder
  • 3/4 tsp. baking soda
  • 1 tsp. salt
  • 3 tbsp. sugar
  • 3 c. buttermilk
  • 3 tbsp. butter melted
  • 2 lg. eggs
  • 1 1/2 c. berries such as blueberries, raspberries, boysenberries, huckleberries, etcup
  • vegetable oil for the griddle


Stir together the flour, Rumford Baking Powder, baking soda, salt and sugar. In a separate bowl, whisk the buttermilk, melted butter and eggs. Make a well in the center of the dry ingredients and whisk together briefly. Stir in the berries.

Heat griddle or large skillet over medium-high heat. Brush griddle generously with oil. When water drops splashed on surface bounce and sizzle, pour batter, about 1/4 cup at a time, onto griddle. Leave plenty of space around each pancake. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.