If you’re on the hunt for a delightful twist on your classic breakfast favorites, the Einkorn Pancakes Recipe is an absolute must-try. These pancakes bring a wonderful nutty flavor and light, tender texture thanks to einkorn flour, one of the oldest and most nutritious grains around. Each bite offers a perfect balance of wholesome goodness and comforting fluffiness, perfect for starting your day off on a delicious note.
Ingredients You’ll Need
Getting started on this Einkorn Pancakes Recipe is a breeze because it calls for straightforward, wholesome ingredients that each play a vital role. From the nutty einkorn flour to the tangy buttermilk and the sweetness of maple syrup, these components work in harmony to create unforgettable flavor and texture.
- 1 ¾ cups einkorn flour: The star ingredient, offering a mild, nutty flavor and lighter gluten content than modern wheat.
- 1 teaspoon baking powder: Provides lift to make your pancakes fluffy and soft.
- ½ teaspoon baking soda: Works with the acidity in buttermilk and vinegar for an extra tender crumb.
- ½ teaspoon ground cinnamon: Adds a cozy warmth that complements the nutty flour beautifully.
- ¼ teaspoon salt: Enhances all the sweet and savory flavors.
- 1 cup buttermilk: Brings tanginess and reacts with baking soda to make a light, airy texture.
- â…“ cup plain, full-fat Greek yogurt: Adds creaminess and tender moisture to the batter.
- 2 large eggs: The binder that also adds richness and structure.
- 2 tablespoons pure maple syrup: Sweetens the batter naturally and deepens the flavor.
- 1 teaspoon apple cider vinegar: Activates the leavening agents while enhancing the tang.
- 1 teaspoon pure vanilla extract: Infuses a lovely aromatic sweetness.
- 3 tablespoons unsalted butter, melted (plus more for cooking): Adds richness and helps achieve golden brown perfection on the griddle.
How to Make Einkorn Pancakes Recipe
Step 1: Whisk Together Wet Ingredients
Start by combining the buttermilk, Greek yogurt, eggs, maple syrup, apple cider vinegar, and vanilla extract in a medium bowl. Whisk until the mixture is smooth but still retains a few small lumps. Using room temperature eggs is a little secret that helps everything blend more evenly. The acidity from buttermilk and vinegar is crucial here—it begins the chemical reaction that lets the pancakes rise with a light, fluffy texture.
Step 2: Prepare Dry Ingredients
In a separate large bowl, sift or whisk together the einkorn flour, baking powder, baking soda, ground cinnamon, and salt. This step makes sure the leavening agents and spices are evenly distributed, avoiding any clumps that could interfere with the batter’s texture and taste. A well-mixed dry base sets the stage for even cooking and a tender crumb.
Step 3: Combine Wet and Dry Mixtures
Pour the wet ingredients gradually into the dry ingredients, folding gently with a spatula just until moistened. It’s normal for the batter to remain a bit lumpy—resist the urge to overmix! Einkorn flour behaves differently than modern wheat; overworking the batter develops gluten too quickly, which can make your pancakes chewy instead of light and tender.
Step 4: Let the Batter Rest
Give the batter 10 to 15 minutes to rest at room temperature. This pause is a small but powerful trick that lets the einkorn flour fully absorb the liquids and gives the leavening agents time to get to work. The result is pancakes that cook evenly and come out soft and fluffy inside.
Step 5: Preheat Your Skillet
Heat a non-stick skillet or griddle over medium heat until warm. Lightly brush the surface with melted butter—that little pat of goodness helps prevent sticking and encourages that gorgeous golden-brown crust. Medium heat is key here; it allows the pancakes to cook through without the outside getting too dark too fast.
Step 6: Cook the Pancakes
Use a ¼ cup measure to ladle batter onto the hot skillet. Watch for bubbles forming on the surface and edges beginning to look set—that’s your cue to flip, usually after 2 to 3 minutes. Cook on the other side for a further 1 to 2 minutes until golden but not burnt. Adjust heat as needed to achieve a perfect balance of crispy exterior and tender interior.
Step 7: Keep or Serve Fresh
If you have any leftovers, store the pancakes in an airtight container in the refrigerator for up to three days. Reheating them gently in a toaster or skillet with a bit of butter helps maintain moisture and softness, making sure every bite tastes as wonderful as fresh off the griddle.
How to Serve Einkorn Pancakes Recipe
Garnishes
Garnishing these pancakes offers a chance to get creative and elevate flavor. Fresh berries add a bright burst of color and tartness, while a drizzle of pure maple syrup or honey complements the subtle nuttiness of the einkorn. For a dreamy touch, dollop some whipped cream or a smear of nut butter right on top.
Side Dishes
Pair your pancakes with crispy breakfast bacon, a side of scrambled eggs, or roasted seasonal fruits to round out your morning meal. The versatile flavor profile of the Einkorn Pancakes Recipe makes it a fantastic match for both sweet and savory companions, turning any breakfast into a celebration.
Creative Ways to Present
Stack your pancakes slightly offset to reveal the layers, sprinkle a little powdered sugar or cinnamon on top, and add edible flowers for a whimsical look. You can even create a pancake bar with different toppings and spreads for family or guests to customize their plates. It’s all about making breakfast fun and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover pancakes keep beautifully in an airtight container in the fridge for up to three days. Make sure they’re completely cooled before storing to prevent condensation and sogginess. This way, you can enjoy the magic of the Einkorn Pancakes Recipe anytime with minimal effort.
Freezing
For longer storage, pancakes freeze wonderfully. Lay them in a single layer on a baking sheet to freeze individually before transferring to a freezer-safe bag or container. This method keeps them from sticking together and lets you grab just what you need for a quick, nourishing breakfast.
Reheating
When it’s time to warm frozen pancakes, use a toaster or heat them gently in a skillet with a small amount of butter. Microwaving is possible but may lead to a slightly gummy texture. Slow and steady reheating helps preserve the moist, tender qualities that make this Einkorn Pancakes Recipe so special.
FAQs
What is einkorn flour, and how does it differ from regular flour?
Einkorn flour is made from an ancient variety of wheat known for its nutty flavor and simpler gluten structure. It has less gluten than modern wheat, which can lead to lighter, more tender baked goods. Its nutritional profile is also richer in some vitamins and minerals, making it a wholesome choice.
Can I substitute regular flour if I don’t have einkorn flour?
While regular flour can be used, the unique texture and flavor of the pancakes will change. Einkorn pancakes have a softer crumb and a nutty taste that modern wheat can’t replicate. Also, be mindful that einkorn requires gentler mixing due to its gluten properties.
Is buttermilk necessary in the Einkorn Pancakes Recipe?
Buttermilk is important because its acidity reacts with the baking soda to give the pancakes a light, airy texture. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for a few minutes.
How do I know when the pancakes are ready to flip?
Look for bubbles forming on the surface and edges that look set and slightly dry. The pancake should hold together well when gently lifted with a spatula. Flipping too early can cause them to break or be undercooked inside.
Can I make the batter ahead of time?
While you can mix the batter ahead, it’s best to cook pancakes soon after resting for 10 to 15 minutes to allow the einkorn flour to hydrate fully. If storing the batter longer, you might notice some changes in texture, so fresh batter usually yields the best results.
Final Thoughts
Embracing the Einkorn Pancakes Recipe is like rediscovering breakfast all over again. With its wholesome ingredients, easy steps, and utterly delicious outcome, you’re set to enjoy pancakes that feel both special and nourishing. I can’t wait for you to taste these and make them a part of your morning tradition!
Print
Einkorn Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.5 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Einkorn Pancakes are a wholesome twist on a classic breakfast favorite, made with nutrient-rich einkorn flour and a blend of tangy buttermilk, Greek yogurt, and warm spices. Perfectly tender and lightly fluffy, they offer a deliciously nutty flavor with a hint of cinnamon, ideal for a cozy morning meal.
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 eggs at room temperature helps them blend more evenly. The acidity from buttermilk and vinegar activates the baking soda for a light rise.
- Combine Dry Ingredients: In a separate large bowl, sift or thoroughly whisk einkorn flour, baking powder, baking soda, ground cinnamon, and salt to ensure even distribution and prevent clumps for even cooking and gentle rising.
- Incorporate Wet into Dry: Gradually pour the wet mixture into the dry ingredients and fold gently with a spatula until just moistened but still slightly lumpy. Avoid overmixing to prevent tough pancakes as einkorn flour develops gluten quickly.
- Rest the Batter: Let the batter sit at room temperature for 10 to 15 minutes, allowing the einkorn flour to absorb liquids fully and leavening agents to activate, resulting in tender pancakes that cook evenly inside.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly brush the surface with melted butter to prevent sticking and encourage golden browning without burning.
- Cook Pancakes: Using a ¼ cup measure, pour batter onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes. Flip carefully and cook for an additional 1 to 2 minutes until bottoms are golden but not overly browned. Adjust heat as necessary.
- Store and Reheat: Store any leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat gently in a toaster or skillet with a bit of butter to keep pancakes moist and prevent dryness or toughness.
Notes
- Use room temperature eggs for smoother batter blending.
- Do not overmix the batter to maintain a tender texture.
- Resting the batter is key for fluffy pancakes.
- Medium heat cooking prevents burning and ensures thorough cooking.
- Butter the skillet lightly to avoid sticking and enhance flavor.
- Leftover pancakes can be stored in the fridge up to 3 days.
- Reheat pancakes gently to preserve texture and moisture.
