Einkorn pancakes are a great place to start when working with ancient einkorn flour for the first time. Einkorn flour adds a golden color and light, nutty flavor to these classic breakfast pancakes.
Heather's recipe summary
Flavor/texture: Classic, tender pancakes with a golden hue and slightly nutty flavor. Top with fresh fruit and a drizzle of maple syrup for the perfect breakfast treat.
Yield: 7 pancakes
Similar to: Classic Pancakes
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About einkorn flour
Einkorn is the most ancient form of wheat, with a unique genetic makeup that makes it easier to digest and more nutrient-dense than modern wheat.
- Higher in protein, minerals, and fiber.
- Weaker gluten structure, making it easier to digest.
- Its complex, nutty flavor makes modern wheat taste bland in comparison.
- Adds a beautiful golden hue to baked goods.
For more information: Grand Teton Ancient Grains - Einkorn Nutritional Benefits
Ingredients and substitutions
- Einkorn flour - Whole wheat or all-purpose einkorn flour works in this recipe. If you only have all-purpose flour on hand, follow my recipe for Classic Pancakes instead.
- Butter - Can be substituted with vegetable oil if needed.
How to make einkorn pancakes
- Whisk dry ingredients, then add wet ingredients. Allow the batter to set for 5 minutes.
- Preheat nonstick skillet, then portion batter using a ⅓ cup.
- Pancakes are ready to flip when the edges look set (no longer shiny) and you see bubbles popping up across the pancake.
- Flip and cook on the second side.
Tips and tricks
Use a nonstick skillet - I don't often use nonstick cookware, but pancakes are one of the exceptions. Your pancakes flip effortlessly with zero sticking.
Keep the heat to medium-low - This ensures your pancakes have time to cook through in the center without burning on the outside.
How to tell when pancakes are ready to flip - Wait to flip until the edges look 'set' (no longer shiny) and you see bubbles all over.
How to tell when pancakes are done - Once flipped, allow the second side to cook until your pancake is golden brown on both sides. Gently press the center of the pancake. If it pops right back, it's done. If an indent is left, it needs more time.
Frequently asked questions
There are several einkorn farmers and millers in the US and abroad. Here are my favorite vendors for purchasing whole wheat einkorn flour:
- Barton Springs Mill
- Grand Teton Ancient Grains
- Jovial Foods (sometimes available at your local grocer)
No, einkorn is a wheat and forms gluten. However, einkorn has a weaker gluten structure than modern wheat and is often easier to digest for most people.
Reheat in the microwave at about 20 seconds per pancake, up to 1 minute per pancake if reheating from frozen. Pancakes can also be reheated in the oven. Preheat your oven to 350F, line a baking sheet with parchment paper, and lay pancakes out in a single layer. Bake for about 8-10 minutes, or until heated through to your liking.
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📖 Recipe
Einkorn Pancakes
Ingredients
- 1 ½ cups (150 g) einkorn flour
- 2 tablespoons granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 large egg
- 1 cup (227 g) whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, add einkorn flour, sugar, baking powder, and salt. Whisk to remove clumps.
- Add egg, milk, melted butter, and vanilla to the dry ingredients. Stir until JUST combined. There will be a few lumps in the batter - this is normal. Let the finished batter sit for 5 minutes.
- Heat up a non-stick skillet or griddle over medium-low heat.
- Melt a small pat of butter into the pan (and repeat before each pancake). As needed, wipe out the pan to prevent leftover butter from burning around the edges.
- Measure about ⅓ cup of batter into your skillet and allow pancakes to cook until browned on the bottom, you see bubbles bursting through in the center, and the edges look set. Be patient - this can take up to two minutes per side, depending on the heat of your skillet and thickness of your pancakes.
- Flip and cook the second side until lightly browned and pancake is cooked through in the center. Repeat with remaining batter.
- Serve pancakes with your favorite maple syrup, fresh fruit, or a dusting of confectioner's sugar.
Equipment Recommendations
Notes
- Pancakes not cooked through/burned on the outside? The heat is too high. Pancakes are best cooked over medium-low heat to allow enough time for the inside to cook through without burning the outside. Higher heat causes the outside to brown before the center has had a chance to cook through.
- Optional additions: Add a handful of chocolate chips, blueberries, or chopped pecans to your pancakes before flipping for a fun twist.
- Storage: Leftover pancakes will keep for 2-3 days in the refrigerator or in the freezer for up to 2 months.
- Einkorn flour measurements: 1 cup = 100 grams
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!