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
Scale
- 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