Cinnamon Spelt Pancakes

I’ve been using quite a bit of spelt lately, instead of wheat. I really like spelt for sweet recipes. It has a naturally sweeter flavor than wheat, so I can get by with adding a little less sugar to many recipes. Whole grain spelt also has a smoother texture than wheat, which means it’s easier to get my son to eat it (definitely a bonus).

My son loves pancakes, but I like to get some whole grains in his diet. This recipe for spelt pancakes does both. Top them with a little maple syrup and they’re yum factor goes up even more.

Cinnamon Spelt Pancake Recipe


  • 2 cups whole spelt flour
  • 2 teaspoons baking powder (I use non aluminum)
  • 1 tablespoon of cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 3 eggs
  • 1/3 cup oil (I use grapeseed oil)
  • 1 1/2 cup milk (you can also use rice milk, soy milk, nut milk, or plain water)
  • 1 teaspoon vanilla


  1. Combine the dry ingredients in a medium mixing bowl (flour, salt, cinnamon, baking powder), stir until blended.
  2. In another bowl beat together the wet ingredients, sugar, eggs, oil, milk and vanilla.
  3. Slowly pour the wet ingredients into the dry mixture, stirring carefully as you pour, until all the ingredients are mixed together.
  4. Preheat an oiled griddle or skillet on medium heat, once the skillet is heated, pour the pancake batter onto the griddle to make 2-3 inch pancakes.
  5. Flip the pancakes over when bubbles start to form on the top of the pancake.
  6. Once both sides are cooked, remove the pancakes from the griddle and top with a little butter and maple syrup. You can also add another sprinkle of cinnamon to the top. Yum!

I like to double or triple the recipe and make extra to put in the freezer. Then I pop them out on hectic school mornings, warm them up and breakfast is served!

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