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

Scale

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
⅓ 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

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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.