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If you love pancakes but want to try something a little different and wonderfully wholesome, this Einkorn Pancakes Recipe is just what you need. Made with ancient einkorn flour, these pancakes offer a tender, fluffy texture with a subtle nutty flavor that modern wheat just can’t match. Perfectly balanced with a hint of cinnamon and sweetened naturally with maple syrup, this recipe transforms your breakfast into a cozy, nourishing experience you’ll want to enjoy again and again.
Ingredients You’ll Need
Gathering simple, quality ingredients is the key to making these pancakes truly shine. Each component plays a special part in creating the perfect batter—from the unique einkorn flour that lends a delicate texture, to the buttermilk and yogurt that add moisture and tang.
- 1 ¾ cups einkorn flour: This ancient grain gives the pancakes their signature nutty flavor and tender crumb.
- 1 teaspoon baking powder: Helps give the pancakes a light and fluffy rise.
- ½ teaspoon baking soda: Reacts with the acidity in buttermilk to add extra lift.
- ½ teaspoon ground cinnamon: Adds warm, cozy spice that complements the flavor beautifully.
- ¼ teaspoon salt: Enhances all the other flavors in the batter.
- 1 cup buttermilk: Provides tang and acidity essential for the perfect rise.
- â…“ cup plain, full-fat Greek yogurt: Adds creaminess and moisture for tender pancakes.
- 2 large eggs: Bind everything together, ensuring structure and richness.
- 2 tablespoons pure maple syrup: A natural sweetener that enhances flavor without overpowering.
- 1 teaspoon apple cider vinegar: Works with the baking soda to give the batter a gentle lift.
- 1 teaspoon pure vanilla extract: Brings an aromatic depth that rounds out the sweetness and spice.
- 3 tablespoons unsalted butter, melted: Keeps the pancakes moist and flavorful, plus more for cooking.
How to Make Einkorn Pancakes Recipe
Step 1: Whisk the Wet Ingredients
Begin by combining the buttermilk, Greek yogurt, eggs, maple syrup, apple cider vinegar, and vanilla extract in a medium bowl. Whisk them until smooth but still slightly lumpy. Using eggs at room temperature helps the mixture blend evenly, and the acidity from buttermilk and vinegar starts activating the baking soda, which is crucial for those fluffy pancakes.
Step 2: Prepare the Dry Ingredients
In a separate large bowl, sift or whisk together the einkorn flour, baking powder, baking soda, ground cinnamon, and salt thoroughly. This step ensures that all leavening agents are evenly distributed and prevents clumps, so your pancakes will cook evenly with a perfect rise and no off flavors.
Step 3: Combine Wet and Dry Mixtures
Gradually pour the wet ingredients into the dry ingredients and fold gently with a spatula just until the batter is moistened but still a bit lumpy. Be careful not to overmix — einkorn flour forms gluten faster than modern wheat flour, and overworking the batter can make your pancakes tough instead of fluffy and tender.
Step 4: Rest the Batter
Let the batter sit at room temperature for 10 to 15 minutes. This resting period allows the einkorn flour to fully absorb the liquids and for the leavening agents to activate properly. The result is pancakes that are soft on the inside and cook evenly throughout.
Step 5: Heat Your Skillet
Preheat a non-stick skillet or griddle over medium heat and lightly brush it with melted butter. Medium heat ensures the pancakes cook all the way through without burning on the outside, while the butter promotes that irresistible golden crust.
Step 6: Cook Your Pancakes
Using a ¼ cup measure, pour the batter onto the skillet. Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes. Flip carefully and cook an additional 1 to 2 minutes until the bottoms are golden brown but not overly dark. Adjust your heat as needed to avoid burning.
Step 7: Store and Reheat Leftovers
If you have any leftovers, store them in an airtight container in the fridge for up to three days. When reheating, gently warm the pancakes in a toaster or on a skillet with a little butter to keep them moist and tender.
How to Serve Einkorn Pancakes Recipe
Garnishes
There’s nothing quite like fresh toppings to make your pancakes sing. Try a pat of butter melting over warm pancakes, a drizzle of maple syrup, or fresh berries for a burst of natural sweetness and color. A sprinkle of chopped nuts or a dollop of whipped cream can take these simple pancakes to the next level.
Side Dishes
Complement your Einkorn Pancakes Recipe with brunch favorites like crispy bacon, savory sausage, or scrambled eggs. A side of fresh fruit salad adds a refreshing balance, while a glass of freshly squeezed orange juice or a steaming cup of coffee completes the meal beautifully.
Creative Ways to Present
For a fun twist, stack your pancakes with layers of Greek yogurt and fruit between them to create a pancake tower. You can also make mini pancakes for bite-sized delights or top them with a dollop of nut butter and a sprinkle of chia seeds for extra texture and nutrition. Displaying them on a pretty plate with a dusting of powdered sugar always makes for an inviting presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Einkorn Pancakes Recipe pancakes keep well when stored in an airtight container in the refrigerator for up to three days. This makes them a convenient option for busy mornings or quick snacks during the day.
Freezing
To freeze, layer pancakes separated by parchment paper in a freezer-safe bag or container. They freeze beautifully for up to two months, so you can enjoy this recipe anytime without starting from scratch. Just thaw a few pancakes overnight in the fridge or pop them right into a toaster or microwave.
Reheating
Reheat pancakes gently in a toaster, skillet, or oven with a small pat of butter to maintain their moisture and prevent them from drying out. Avoid microwaving for too long as it can make pancakes rubbery. This way, they taste just as delightful as when freshly made.
FAQs
What is einkorn flour and how does it differ from regular flour?
Einkorn flour is made from one of the oldest cultivated wheat varieties. It has a more delicate gluten structure and a slightly nuttier, sweeter flavor compared to modern wheat flour, giving pancakes a tender texture and unique taste.
Can I substitute einkorn flour with all-purpose flour in this recipe?
While you can use all-purpose flour, the flavor and texture will be different. Einkorn flour offers a nuttier, richer taste and a lighter crumb. Also, be mindful that einkorn flour absorbs liquids differently, so adjustments might be needed for other flours.
Why do the pancakes need to rest before cooking?
Resting the batter allows the einkorn flour to fully hydrate, which results in a softer pancake. It also gives the baking soda and vinegar time to react, creating a fluffier texture when cooked.
How can I make my Einkorn Pancakes Recipe dairy-free?
You can substitute buttermilk with a mixture of plant-based milk and a splash of lemon juice or vinegar. Use dairy-free yogurt and swap butter for coconut oil or vegan margarine for equally tender pancakes.
Can these pancakes be made gluten-free?
Einkorn is an ancient wheat variety and contains gluten, so this recipe is not gluten-free. For gluten-free pancakes, you’d need to use a gluten-free flour blend and adjust the leavening agents accordingly.
Final Thoughts
There’s something truly special about breakfast pancakes made from ancient grains, and this Einkorn Pancakes Recipe captures that perfectly. From the tender crumb to the subtle nutty undertones, these pancakes feel like a warm hug on a plate. I can’t wait for you to make this recipe your new favorite — it’s a delicious way to start the day with wholesome flavor and simplicity.
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Einkorn Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.5 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Einkorn Pancakes are a wholesome twist on classic pancakes, made with nutrient-rich einkorn flour for a tender, slightly nutty flavor. Enhanced with buttermilk and Greek yogurt for moisture and tang, and lightly spiced with cinnamon, these pancakes are fluffy, flavorful, and simple to prepare. Perfect for a wholesome breakfast or brunch, they are easy to make on a stovetop skillet and yield light, tender pancakes every time.
Ingredients
Dry Ingredients
- 1 ¾ cups einkorn flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- â…“ cup plain, full-fat Greek yogurt
- 2 large eggs
- 2 tablespoons pure maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter, melted, plus more for cooking
Instructions
- Mix Wet Ingredients: In a medium bowl, whisk together the buttermilk, Greek yogurt, eggs, maple syrup, apple cider vinegar, and vanilla extract until the mixture is smooth but still slightly lumpy. Using room temperature eggs helps them blend evenly. The acidity from the buttermilk and vinegar activates the baking soda for a light rise.
- Combine Dry Ingredients: In a separate large bowl, sift or whisk together the einkorn flour, baking powder, baking soda, ground cinnamon, and salt to ensure even leavening distribution and avoid clumps.
- Combine Wet and Dry: Gradually pour the wet mixture into the dry ingredients. Gently fold with a spatula just until moistened but still lumpy. Avoid overmixing to prevent tough pancakes due to quick gluten development in einkorn flour.
- Rest Batter: Let the batter sit at room temperature for 10 to 15 minutes so the flour fully absorbs the liquids and leavening agents activate, resulting in tender, evenly cooked pancakes.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly brush with melted butter to prevent sticking and promote browning without burning.
- Cook Pancakes: Using a ¼ cup measure, pour batter onto the hot skillet. Cook until bubbles form and edges set, about 2 to 3 minutes. Flip carefully and cook an additional 1 to 2 minutes until golden on the bottom. Adjust heat to cook through without burning.
- Store and Reheat: Store leftover pancakes airtight in the refrigerator for up to three days. Reheat gently in a toaster or skillet with a bit of butter to maintain moisture and tenderness.
Notes
- Use room temperature eggs to improve batter consistency.
- Do not overmix the batter to keep pancakes tender.
- Resting the batter is crucial for best texture with einkorn flour.
- Adjust skillet heat to avoid burning pancakes before they’re cooked through.
- Reheat leftovers with a little butter for best texture.
- Use a non-stick surface for easier flipping and browning.
