Einkorn pancakes bring a nutty, wholesome twist to the usual breakfast stack. These pancakes come together with simple ingredients and cook up soft and tender, even when life’s hectic and the kitchen is a bit chaotic.
This einkorn pancakes recipe deals with density problems, uneven rise, batter hydration, cooking temperature control, and leftover dryness to provide softer, tender pancakes consistently.
I’ve struggled to keep pancakes with einkorn flour from turning out dense or tough, so this easy einkorn pancakes recipe took a few tries to get right.
Getting just enough rise without overdoing the leavening was tricky, and I often had to wait a bit longer to get the batter texture right. But once it clicked, this quick einkorn pancakes dish became a weekday favorite.
This recipe leans on a short resting time to help the batter settle, making each pancake light without losing that cozy chew you want from einkorn.
The batter mixes up fast, cooks easily on a warm griddle, and stays tender for leftovers (which is great because mornings don’t always match the plan). If you want a soft pancake that also handles a busy schedule well, this is one to keep on hand.
If you’re testing out different pancake recipes, you might enjoy this McDonald’s Pancake Recipe for another quick option to add to your breakfast line-up.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of einkorn flour, which contains gluten and affects those with gluten allergies.
- The recipe contains eggs, butter, and dairy, so it is unsuitable for vegan and dairy-free diets without modifications.
- The recipe does not meet keto or low-carb diets due to its carbohydrate content from einkorn flour and buttermilk.
- This recipe suits nut-free diets as none of the ingredients include nuts or nut-derived products.
Why You Will Love This Recipe
- Moist and tender texture
The buttermilk and Greek yogurt in these einkorn pancakes make the batter soft and keep the pancakes from turning dense. Letting the batter rest for 10-15 minutes helps the flour absorb moisture fully. - Light rise without extra leavening
Using both baking powder and baking soda with vinegar gives a gentle lift without any bitter aftertaste. This careful mix keeps pancakes fluffy without needing extra baking powder. - Warm, nutty flavor with a hint of spice
The natural nuttiness of einkorn gets a nice boost from cinnamon and vanilla. These flavors balance the tang from buttermilk, giving the pancakes a welcoming, fresh taste. - Lasts well and reheats nicely
These pancakes store safely in the fridge for a few days and reheat easily in a skillet or toaster without drying out. That way, leftovers taste almost as good as fresh ones.
Einkorn Pancakes
- Prep Time: 10 minutes
- Cool Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking on skillet
- Cuisine: American
- Diet: Vegetarian
Description
Einkorn pancakes bring a nutty, wholesome twist to the usual breakfast stack, resulting in soft and tender pancakes that hold up well for leftovers.
Ingredients
- 1 ¾ cups einkorn flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 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
Instructions
- 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 with the wet ingredients. The acidity from the buttermilk and vinegar starts activating the baking soda, which is key for getting a light rise in the pancakes.
- In a separate large bowl, sift or thoroughly whisk together the einkorn flour, baking powder, baking soda, ground cinnamon, and salt. This ensures even distribution of the leavening agents and prevents clumps, which lets the pancakes cook evenly and rise gently without off tastes.
- Pour the wet mixture gradually into the dry ingredients. Fold gently with a spatula just until the batter is moistened but still contains small lumps. Avoid overmixing at this stage because einkorn flour develops gluten more quickly than modern wheat, and overworking the batter will make the pancakes tough instead of tender.
- Allow the batter to sit at room temperature for 10 to 15 minutes. This resting time gives the einkorn flour time to fully absorb the liquids, softening the batter and allowing the leavening agents to activate properly. This brief pause helps create pancakes that are tender inside and cook through evenly.
- Preheat a non-stick skillet or griddle over medium heat. Brush the surface lightly with melted butter to prevent sticking and promote golden browning. Using medium heat ensures the pancakes cook through without burning on the outside.
- Use a ¼ cup measure to pour batter onto the hot skillet. Cook the pancakes until bubbles appear on the surface and the edges look set, usually about 2 to 3 minutes. Carefully flip and cook for an additional 1 to 2 minutes until the pancake bottoms are golden but not overly browned. Adjust the heat if needed to avoid burning before the inside cooks through.
- If you have leftovers, store pancakes in an airtight container inside the refrigerator for up to three days. When reheating, warm them gently in a toaster or on a skillet with a tiny bit of butter. This helps pancakes stay moist and prevents them from becoming dry or tough.
Notes
- For a dairy-free alternative, replace the buttermilk with 1 cup of almond milk mixed with 1 tablespoon of lemon juice or vinegar (let it sit 5 minutes before use). Swap the Greek yogurt for a plant-based option like coconut or almond yogurt, and use vegetable or coconut oil instead of butter in the batter and for cooking.
- The combination of baking powder and baking soda activated by apple cider vinegar creates a balanced rise without a metallic or bitter flavor, which can sometimes happen if too much baking soda is used alone.
- Using both buttermilk and Greek yogurt adds moisture and a slight tang that tenderizes the crumb and helps counteract the naturally denser texture of einkorn flour.
- Cinnamon subtly complements the nutty flavor profile of einkorn without overpowering the pancakes.
- Vanilla extract adds depth and rounds out the flavor but should be used sparingly to preserve the natural tones of einkorn.
- Resting the batter before cooking is essential because einkorn flour absorbs liquids differently from modern wheat. This step improves tenderness and ensures the pancakes cook evenly.
- Avoid overmixing the batter to keep pancakes tender and prevent toughness caused by gluten development.
- Light the pan with melted butter rather than oil for a gentle flavor that works well with the grain’s nuttiness.
- If adding mix-ins like blueberries, nuts, or mashed banana, fold them in gently to avoid overworking the batter.
- Proper heat control during cooking is important: too hot, and the pancakes brown too fast but stay raw inside; too low, and they dry out. Adjust heat as needed.
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Ingredient Notes
- Einkorn flour: Choose unbleached, finely milled einkorn flour with a light golden color. It absorbs liquids differently, so fresh flour gives better rise and soft texture for easy einkorn pancakes.
- Baking powder: Use a mild, double-acting baking powder to lift the batter gently without a bitter aftertaste. This helps quick einkorn pancakes stay light despite the grain’s density.
- Baking soda: Works with vinegar or lemon juice to activate leavening naturally. Adding a small amount balances rise and helps avoid toughness in pancakes einkorn flour can sometimes cause.
- Buttermilk: Pick whole buttermilk or make your own with milk plus vinegar. The acidity softens the crumb and activates the baking soda for fluffier pancakes with a subtle tang.
- Greek yogurt: Use plain, full-fat yogurt for moisture and slight tang. It keeps pancakes tender and helps counter the denseness common in quick einkorn pancakes.
- Eggs: Room-temperature large eggs help bind ingredients and add richness without heaviness. They provide structure but keep pancakes tender if handled gently.
- Maple syrup: Choose pure maple syrup for mild sweetness and moisture. It balances einkorn’s nutty flavor without overpowering or making the batter too wet.
- Apple cider vinegar: Adds acidity needed to activate baking soda for rise. It’s a subtle addition that enhances texture without noticeable tang.
- Vanilla extract: Use pure vanilla extract sparingly to add depth to the flavor. It lifts the overall taste without masking einkorn’s natural nuttiness.
- Unsalted butter: Melted butter adds moisture and richness. Use good quality to avoid strong flavors that compete with einkorn. Brush pan lightly to prevent sticking and enhance browning.
Recipe Baking Tips
- If pancakes turn dense, let the batter rest for 10-15 minutes after mixing to hydrate einkorn flour and activate leavening agents properly.
- When pancakes fail to rise well, include ½ teaspoon baking soda with 1 teaspoon vinegar in the batter to improve lift without off-flavors.
- If batter feels too thick, add up to 2 tablespoons extra buttermilk or milk gradually during resting to adjust hydration for lighter pancakes.
- For uneven cooking or burning, use medium heat and reduce temperature after 2-3 minutes when bubbles form to cook inside without darkening edges.
- If reheated pancakes dry out, warm them in a skillet with a small pat of butter for 1-2 minutes to restore softness and crispness.
Serving Suggestions
Serve einkorn pancakes with sautéed mushrooms or roasted sweet potatoes. Pair them alongside scrambled eggs or a fresh spinach salad.
Add crispy bacon strips or turkey sausage links as simple sides to complement pancakes einkorn’s hearty flavor.
Use einkorn pancakes recipe as the base for layered breakfast stacks with cottage cheese and sliced strawberries. Add thin apple slices or toasted walnuts between each pancake layer.
Incorporate einkorn pancakes into a brunch board featuring smoked salmon and cucumber ribbons. Use leftover pancakes to create grilled sandwich stacks with avocado and tomato.
Top einkorn pancakes with plain Greek yogurt and a drizzle of cinnamon maple syrup. Add a spoonful of unsweetened nut butter or berry compote for extra flavor.
Serve with warm lemon ricotta or honey drizzle to complement the nutty notes in quick einkorn pancakes. Garnish with toasted pumpkin seeds or fresh mint leaves.
Recipe variations
- You can use mashed banana as a natural sweetener in easy einkorn pancakes by replacing ⅓ cup maple syrup to add moisture and gentle flavor to the batter.
- Add ½ teaspoon ground cinnamon along with 1 teaspoon vanilla extract to bring out warm notes that pair well with the nutty taste of pancakes einkorn recipes.
- Either dairy milk or plant-based milk such as almond or oat milk works well; use 1 cup and add 1 teaspoon apple cider vinegar to mimic buttermilk’s effect.
- If using the foundation recipe for a larger group, double all ingredients and cook pancakes in batches on a preheated griddle, ensuring ¼ cup batter per pancake for consistent size.
Save This Recipe!
How to Store?
To keep your einkorn pancakes fresh and delicious, follow these storage tips:
Room Temperature: Store einkorn pancakes in an airtight container at room temperature for up to 2 days to preserve softness and flavor.
Refrigeration: Place pancakes in an airtight container in the refrigerator for up to 3 days, reheating gently to avoid dryness.
Freezing: Wrap pancakes individually with plastic wrap or aluminum foil, store in a freezer bag up to 2 months. Thaw at room temperature.
Other Recipes You’ll Love
Yes. Einkorn flour can be used for pancakes, making flavorful, golden pancakes with more protein than regular ones, using buttermilk or yogurt instead of milk.
No. Einkorn flour contains more beta-carotene and vitamin A than modern wheats, supporting immunity, eye health, and cancer prevention.
Make einkorn pancakes fluffy by using all-purpose einkorn flour and flipping only when nearly cooked through to avoid flattening.
Yes. Einkorn flour’s flavor and texture work well for cakes, cupcakes, cookies, scones, muffins, and soup dumplings, and is easier to digest.
Einkorn flour is expensive because its grain is covered by a husk that must be removed before eating, making processing more difficult.
Wholemeal or brown flour can be healthier for pancakes by adding fiber and protein but may require extra liquid due to dryness.
No. Einkorn flour’s low glycemic index causes blood sugar levels to rise slowly, unlike high glycemic foods that spike insulin rapidly.
Einkorn is healthier as a purer grain with denser nutrition and easier digestion compared to spelt, which is a related variety.
No. Einkorn flour is USDA Organic, non-GMO, unbleached, unbromated, and certified glyphosate-free by The Detox Project.
Einkorn bread is dense because its gluten needs more hydration than regular wheat to rise lighter.
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