Kick starting your morning to a stack of golden, fluffy pancakes that are not only delicious but also packed with nutrition is heaven! Einkorn flour is an ancient grain that has been around for thousands of years. It is known for its nutty profile and performs beautifully with baked goods. This recipe is very simple, easy to work with, and better yet – super fluffy, tender, and absolutely irresistible!
What makes einkorn flour special for fluffy pancakes?
Einkorn is a pure, natural grain that hasn’t been genetically modified or crossbred and contains more protein, antioxidants, and minerals than modern wheat varieties. I use this type of wheat since I have a gluten sensitivity. It is easier to digest than modern wheat and features a distinctive buttery, nutty flavor that will change the way you make baked goods. I would never make biscuits, pancakes, pasta, and so on with standard wheat even if I didn’t have a gluten-intolerance because Einkorn simply tastes so much better!
Learn more about Einkorn Flour →
Ingredients you’ll need
You can swap the ingredients for for dairy-free options. I have listed some below. Swap the ingredients at a 1:1 ratio.
Dry Ingredients
- Einkorn all-purpose flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
Wet Ingredients
- Melted butter or Coconut oil for dairy-free option
- Plain yogurt or Plain coconut yogurt for dairy-free option
- Milk or Almond, cashew, oat or coconut milk for dairy-free option
- Vanilla extract
- Eggs
Tips you don’t want to skip
My trick to fluffy Einkorn pancakes is the yogurt and milk combo. I often have plain yogurt at hand more often than buttermilk so I prefer mixing yogurt with milk. The acid in the yogurt creates a tender fluffy pancake like buttermilk does. But, no worries if you don’t have yogurt or buttermilk. Just milk will work but you will want to add less if you don’t want your pancakes too thin.
Like any other pancake recipe, avoid over mixing and let the batter rest 5-10 minutes before cooking to activate the leavening agents.
Wait for bubbles to form on the surface before flipping, and only flip once and watch your cooking temperature – too high and pancakes burn without cooking through; too low and they won’t brown properly.
Step-by-step recipe instructions
- Mix dry ingredients (flour, baking powder, baking soda, salt) in a bowl and stir
- Melt butter in the microwave and set aside to cool
- Whisk together yogurt, milk, and egg in a separate bowl
- Add cooled melted butter to wet mixture
- Add wet ingredients to dry ingredients and mix until just combined (small lumps are okay!)
- Preheat skillet or non-stick pan over medium-high heat
- Pour about 3-4 tablespoons of batter (or desired pancake size) into the hot pan
- Once bubbles have formed on top, flip over and cook for 1 more minute
- Serve immediately with your favorite toppings
Delicious add-ins & toppings to try
What is your favorite ingredient to add to pancakes? I personally love the tang that fresh blueberries adds to pancakes. And for a sweeter addition, I really enjoy sliced bananas. You can achieve a nice caramelization on the bottom of the pancake where the banana slices are, which adds natural sweetness and depth.
Add-ins
- Fruit Favorites: blueberries, bananas, strawberries, or apples
- Decadence: Swirl in some peanut butter and chopped chocolate
- Fiber & Healthy Fats: Walnuts or Flax Seeds are great way to sneak in some extra nutrition.
- Savory: Chopped bacon and plenty of maple syrup, yes please!
Toppings
- Classic butter and pure maple syrup
- Crunchy cane sugar and cinnamon
- Fresh fruit and whipped cream
- Greek yogurt and honey
- Fruit preserves: blueberry, raspberry, or strawberry
Storage and make-ahead tips
Fridge: 3 days max | Freezer: 2 months
- For refrigerator storage, store pancakes in sealed container or individually wrap them in Press and Seal.
- To freeze: cool pancakes completely, stack with wax paper between each, and store in freezer bags
- Reheat methods: microwave, oven, or pan. Reheating in a pan is the best.
- For frozen pancakes: place on baking sheet in cold oven, set to 350°F and bake 20 minutes.
Delicious discovery
I hope you’re as excited as I get about these fluffy einkorn pancakes. There’s something magical about gathering around the table on a lazy weekend morning with a stack of homemade pancakes that are not only delicious but actually good for you too! You are going to appreciate the beauty of einkorn as it transforms everyday recipes into something special.
Happy flipping, friends!
Fluffy Einkorn Pancakes
Description
These light and fluffy einkorn pancakes combine nutritional benefits with classic breakfast comfort food. Made with a simple yogurt-milk mixture that creates the perfect texture, these pancakes are easier to digest than those made with modern wheat while offering a rich, buttery flavor. Perfect for weekend mornings, holidays, and whenever you feel like indulging.
Ingredients
Wet Ingredients
Dry Ingredients
Instructions
-
Mix dry ingredients (flour, baking powder, baking soda, salt) in a bowl and stir
-
Melt butter in the microwave and set aside to cool
-
Whisk together yogurt, milk, and egg in a separate bowl
-
Add cooled melted butter to wet mixture
-
Add wet ingredients to dry ingredients and mix until just combined (small lumps are okay!)
-
Preheat skillet or non-stick pan over medium-high heat
-
Pour about 3-4 tablespoons of batter (or desired pancake size) into the hot pan
-
Once bubbles have formed on top, flip over and cook for 1 more minute
-
Serve immediately with your favorite toppings
Note
dairy-free options: use coconut oil and coconut yogurt
acid-reflux-friendly: use low-fat plain yogurt and milk
