These thick, fluffy, and buttery Einkorn Pancakes are made with a few basic pantry staples and are high in protein and lower in carbs than your average pancake recipe. Top with maple syrup or honey and you’ve got a delicious breakfast any day of the week!
Einkorn pancakes are thick, fluffy, golden, and delicious! These are not your ordinary stack of pancakes because they’re not only tasty but they’re healthy, wholesome, and high in protein and other essential nutrients.
This is an easy einkorn pancake recipe that is great for people who are just dipping their toes in the world of einkorn flour. It’s not a direct 1:1 substitute for regular all-purpose flour so you will need to watch your measurements carefully, but I promise, once you use it, you will love it!
Gone are the days when a stack of pancakes is reserved just for Saturday mornings. My kids love them and I feel good knowing they’re off to school with a breakfast high in protein!
Make a double batch of these ancient grain pancakes and freeze some for later that way you can just pop a couple in the microwave for a quick and easy way to start the day!
What is Einkorn Flour?
This type of flour is made from a highly nutritious ancient grain that is rich in vitamins and minerals and is also higher in protein and lower in carbs than your average all-purpose flour.
It’s widely used among the gluten-sensitive because it doesn’t have the protein that affects people with gluten intolerance.
It’s typically grown organically and unbleached, so it’s far less processed and it provides a smooth silky texture and a delicate nutty flavor.
Einkorn flour pancakes are just the beginning. Use it for all your baked goods from now on!
Ingredients Needed for Einkorn Pancakes
- All-purpose einkorn flour: This type of flour absorbs less water than regular all-purpose flour so it’s important to follow the measurements carefully for fluffy, moist pancakes.
- Sugar: You can lower the amount of sugar used if you prefer yours less sweet. To be honest, sometimes I skip the sugar altogether if I know I’m topping it with syrup!
- Baking soda: The leavening agent that helps your pancakes rise and prevents them from falling flat.
- Sea salt: Used to enhance the flavors of the other ingredients.
- Large eggs: Needed to bind the ingredients together so your pancakes don’t fall apart on you.
- Buttermilk: A rich, tangy, milk that adds moisture and acidity that reacts with the baking soda helping to achieve the perfect texture.
- Avocado oil: Used to create a nonstick surface for the skillet. If you prefer to use butter or cooking spray, you can.
- Maple syrup or honey: For serving! I like to top mine with either pure maple syrup or raw honey, which are both high in antioxidants and have a ton of vitamins and minerals. See below for more topping ideas.
How to Make Einkorn Buttermilk Pancakes
Step 1: In a medium bowl, whisk together the flour, sugar, baking soda, and salt.
Step 2: In a large mixing bowl, whisk together the eggs and buttermilk.
Step 3: Add the dry mixture to the wet mixture and whisk everything until combined into a batter.
Step 4: Heat a nonstick skillet over medium-low and add the oil (or butter). Pour about ¼ cup of batter onto the skillet and cook for 1-2 minutes until bubbles start to appear and a slight crisp around the edge is formed.
Step 5: Flip and cook the other side for another 1-2 minutes. Repeat with the remaining batter and enjoy warm topped with maple syrup or your favorite topping!
Pancake Recipe Tips
- If you’re up earlier than everyone else and want to keep the pancakes warm until you’re ready to serve them, keep them on a baking sheet in the oven on low. You can also use the oven’s warm function.
- Let the batter sit for a few minutes if you have a little extra time. Once you’ve mixed the wet and dry ingredients to make the batter, allow it to sit and foam up. The baking powder will be reacting and trapping air which makes for nice fluffy pancakes!
- Use a large skillet so you can make more than one pancake at a time. Just be sure to leave enough room in between each one so they don’t spread and attach to one another.
- Warm up the maple syrup before serving for an extra special treat. Is there anything better than a stack of hot pancakes served with a pat of butter and warm syrup?!
- Add 1 mashed banana to the wet ingredients and 1 teaspoon of cinnamon to dry ingredients, to make banana einkorn pancakes.
Other Favorite Pancake Toppings
We are a simple pancake family. Serve us a stack with maple syrup or honey and we’re happy! On certain occasions, like birthdays or sleepovers, I’ll usually provide some more options for everyone to choose from. Some of our favorites are listed below.
- Greek yogurt
- Fresh berries
- Almond butter
- Whipped cream
- Chocolate sauce
- Cinnamon
- Cacao nibs (or chocolate chips!)
- Sliced bananas
- Blueberry sauce
- Strawberry sauce
Recipe FAQs
You can! Just know that you’ll end up with a slightly different texture. The all purpose einkorn flour will result in fluffier pancakes. Whole wheat flour is denser.
If you’ve followed the directions to a tee, there are still a couple of reasons this can happen. First is that your baking soda is expired. Don’t forget to check it first! If it’s no longer good for use, it will no longer give your pancakes the rise they need.
The second is that you’ve over flipped your pancakes. Flipping back and forth more than once can cause flat pancakes. Once you’ve added your batter to the skillet, wait for the bubbles.
You want the pancake to cook mostly on one side before flipping it over just once.
Yes! Buttermilk is awesome, but there are other ways to go about making this recipe. Swap it for any non dairy milk such as almond milk, oat milk, or soy milk.
You’ll also want to stick to using avocado oil rather than butter for greasing.
Keep them stored in an airtight container in the fridge for up to 4 days.
They freeze really well, so feel free to make more than you need and freeze the rest. Once completely cooled, transfer them to a freezer-friendly bag. You can separate the layers with parchment paper that way they don’t all freeze together.
Keep frozen for up to 2 months.
If you want soft pancakes, reheating them in the microwave is your best bet. You can use the toaster or the oven, but they’ll usually end up slightly crispier that way.
More Delicious Recipes:
More Breakfast Recipes
- Sourdough Discard Pancakes
- Protein-Packed Breakfast Egg Sandwich (Video)
- Peanut Butter Granola
- Best Breakfast Burrito
- BLT Sandwich
When YOU make these Einkorn Pancakes tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!
If you tried this Einkorn Pancakes Recipe or any other recipe on my website, please leave a * star rating and let me know how it went in the comments below. Thanks for visiting!
Thank YOU for YOUR Comment, Share & Recipe Review!
📖 Recipe
Einkorn Pancakes
Equipment
Ingredients
Dry Ingredients
- 1 ¾ cups einkorn flour
- 3 tablespoons sugar if you want less sweet use less sugar 😀
- 2 ½ teaspoons baking powder
- ½ teaspoon sea salt
Wet Ingredients
- 2 large eggs
- 1 ½ cups buttermilk
- 2 tablespoons avocado oil or melted butter, more for greasing the skillet
- maple syrup or honey for serving
Instructions
- In a mixing bowl, whisk all of the dry ingredients.
- Using a different bowl whisk wet ingredients.
- Add flour mixture to wet mixture and whisk until everything is combined.
- Into a non-stick skillet add 1 tablespoon of avocado oil, and preheat on medium/low heat. Add batter about ¼ cup onto a skillet and cook for about 1-2 minutes on each side, slip on the other side when you see bubbles start to form on top.
- Transfer pancakes onto a plate and enjoy with maple syrup.
Monika
My first time using einkorn flour in a recipe - was pleasantly surprised that these pancakes tasted just like those I make using regular white flour (with less guilt!). It's a simple easy-to make recipe - I halved the ingredients as wanted to make a smaller batch.
I'm making these pancakes again today for breakfast (my second time in less than one week!)
Love Keil
That makes me so happy to hear—thank you for sharing Monika! 😊 I totally get what you mean about the einkorn flour—it’s such a great option and I love that it still gives you that familiar flavor with a little less guilt! So glad the recipe worked well for a smaller batch too. And wow, twice in one week? That’s the best compliment! 🥞💛 Hope your second round was just as delicious!
Gail B
Sooo good! I replaced the buttermilk with kefir 1:1, came out perfect. I also added some blueberries. YUM!
Munchkin Time
Thank you, Gail! Sounds so delicious with blueberries!