If you have never worked with einkorn before, let me tell you, this Einkorn Pancake recipe is a great place to start! Einkorn is an ancient grain that is gaining in popularity, and for good reason, keep reading to learn more about this whole grain.
What Makes These Pancakes Irresistible?
If your family is anything like ours, pancakes are in high demand. This buttermilk pancake recipe is a fluffy pancake recipe that is always sought after. This is a whole-grain pancake, but you would never know how light these are.
As a mom, I especially love that these are a whole-grain version of a classic pancake. I love serving whole-grains to my family and friends.
This is an easy breakfast to make. I know pancakes can feel daunting some mornings, but I have perfected a system where I can knock these out in around 10 minutes. It is worth it to start everyone's day with a hearty breakfast. If not on a weekday, on Saturday mornings for sure.
These are great for meal prep. I will double or even triple the batch, then freeze the extra pancakes. When I am ready to serve, we reheat them in the microwave or toaster and they are ready to go.
- Einkorn Flour- You can either buy the einkorn flour or if you are interested in milling your own flour, I use a Nutrimill grain mill and buy my einkorn at Bluebird Grains.
- Baking powder and baking soda- I like to use both for the best light and fluffy pancakes.
- Salt- It does not take much, but do not leave it out! Kosher salt is my go-to in the kitchen.
- Buttermilk- The acidity in the buttermilk combined with the leaveners is what gives the pancakes that "lift".
- Large Eggs- These are used as a binder and also for flavor.
How To Make
This is a really easy recipe to make.
Start by mixing your dry ingredients in a small bowl. In another, medium-size or large bowl, mix the wet ingredients. Add the 2 together and mix only until they are just barely combined. A few small lumps are not a concern. Overmixing at this point will make for tough pancakes. When I see people mixing pancakes in a stand mixer I always cringe, knowing those are likely to be tough pancakes.
Preheat your griddle or pan over medium heat until it is hot. Brush or spread with the butter. Then scoop your pancake batter onto the hot griddle. I used my large OXO scoop, which is about 3 tablespoons. You can make the pancakes any size you like.
Once the pancakes start to bubble around the edges, flip the einkorn pancakes over. Cook on the other side to a golden brown.
Remove and brush with butter and finish cooking the remaining batter. Now, it is time to enjoy the perfect pancake! I top mine with a pat of butter and pure maple syrup. You could also use raw honey if you like or some other preserve.
- There are a few things to note about these pancakes. First, if you are buying einkorn flour there are a few things you should know. If you are buying from Jovial Foods, this is an all-purpose einkorn flour. What that means is the flour is ground, then part of the bran and germ are sifted out. I prefer stone-ground flour, meaning the whole grain is left in the flour.
- If you are using flour you buy, I like to mix it with a fork or whisk before measuring. The flour will get compacted in shipping and storing. The mixing will help to loosen it up.
- Make sure to use the spoon method for measuring. Spoon the loosened flour into your measuring cup, then level it out.
- I used an electric griddle for cooking my pancakes, but you could also use a cast iron skillet or another large skillet.
- You can make your buttermilk by adding 1 tablespoon of apple cider vinegar or lemon juice per cup of milk. Mix and let this sit for 5 minutes.
- If you are making these for meal prep, whatever pancakes are left, lay them on a parchment-lined baking sheet in a single layer. Let them freeze like this, then store them in the freezer in a large ziplock bag or another container.
- My youngest son always adds chocolate chips to his pancakes. If you are serving someone who loves them too, add them when you first scoop the pancakes onto the griddle. I do not add them to the batter since you cannot control how many go into each pancake.
There is so much to love about einkorn! Let me share a few things you might find interesting. It was the first cultivated wheat, naturally, it is considered ancient wheat. It is also the ONLY wheat that has not been hybridized. That is something.
Have you heard of Ötzi the Iceman who lived more than 5,000 years ago? His body was well-preserved in a glacier in Italy's Alps. Einkorn was found in his stomach. Isn't that cool?
It is grown here in the United States, but growers are few. I buy mine from a local grower here in Idaho. They run out of einkorn frequently as it is such a popular grain and they are a smaller grower. Azure Standard also sells einkorn when you can get it.
What does it taste like? Much like other wheat flour you have tried. It has a nutty flavor that lends itself to many baked goods
Einkorn Pancakes Recipe
- 1 electric griddle or skillet
- 2 cups einkorn flour You can use stoneground or all-purpose einkorn flour. I would recommend stoneground.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon this is optional, but I love it.
- ½ teaspoon salt
- 1 ¾ cup buttermilk
- 2 eggs
- ¼ cup melted butter
- Combine the flour, baking powder, baking soda, cinnamon, and salt in a small bowl.
- In a medium bowl, add the buttermilk, eggs, and melted butter. Mix well, then add the dry ingredients. Only mix until it is combined, a few lumps will be in the batter and that is just fine.
- If you overmix, you will wind up with tough pancakes.
- Heat your griddle on 375 degrees. Or if you are using a skillet, heat it over medium heat.
- Butter the heated griddle. Then scoop on your pancakes. Cook until it is bubbling on the edges. It should be golden brown. Flip and cook on the other side. Repeat until all the batter is cooked.
- That is it! Get ready to enjoy some awesome pancakes!