Spelt pancakes recipe

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makes: 12
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 3 min
(per pancake)

Spelt pancakes are a delicious and healthy alternative to classic pancakes and can be topped with sweet or savoury toppings too...

Spelt pancakes are a delicious alternative to the usual offerings when it comes to the pancake department. This lovely grain is thought to be much healthier for you than white flour as it contains a whole lot of nutrients to help keep you feeling your best. The result of these tasty spelt pancakes is a slightly more nutty finish – somewhere between the flavours of buckwheat and wholemeal pancakes. Their rich background notes mean these pancakes work well for both savoury and sweet toppings – or both if you want to make a whole meal out of them. You could top them with a tasty mix of ham and cheese at tea time and then serve them up with fruit and cream for dessert, we don’t imagine there’ll be any complaints if you do!


  • 220g spelt flour
  • Pinch of salt
  • 2 free range eggs
  • 550ml full cream milk
  • 50g unsalted butter


  • To begin making your pancake recipe break the eggs into the flour and salt and gently whisk. Gradually blend in the milk, splash at a time, until the batter is smooth like single cream.

  • Melt the butter in a non-stick frying pan, whisk 2tbsp into the mixture and reserve the rest for greasing the pan between pancakes. Leave the mixture to rest for 30mins.

  • Grease the pan and heat until ‘smoking hot’. Add 2 tbsp of the batter to the pan, tipping the mixture from side to side, and using a pallet knife, carefully lift the edges of the pancake. When golden brown, flip the pancake over and cook the other side.

  • Keep warm in the oven with interleaves of greaseproof paper between pancakes. Serve immediately with a topping of your choice!

Top tip for making Spelt pancakes

Raid your fridge and cupboard for your fillings: traditional lemon sprinkled with castor sugar, or bananas drizzled with clear honey…you name it, everything goes!

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