Einkorn Buttermilk Pancakes
Einkorn pancakes made with buttermilk are soft as clouds and fluffy as pillows, with each bite a delightful surprise. This einkorn buttermilk pancake recipe highlights the naturally subtle sweetness of ancient grain einkorn, creating tender, flavorful einkorn flour pancakes that feel both nourishing and indulgent. Drizzle with pure maple syrup and savor the magic of these wholesome einkorn pancakes—an elevated breakfast you’ll want to make again and again.
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Why you'll love these einkorn pancakes
Cloud like softness: The secret to their deliciousness lies in the buttermilk, which reacts with the baking soda to create carbon dioxide bubbles, giving the pancakes their airy quality.
Tangy and sweet- The buttermilk adds a touch of tanginess while the einkorn flour adds a nutty sweetness to the pancakes. Paired with warm butter and syrup and these pancakes are
Versatility- Can be made with a variety of toppings, syrup, butter, whipped cream and berry jam.Â
Refined sugar free and packed with protein- Made with protein packed buttermilk, einkorn flour and coconut sugar- making these a healthier alternative to a traditional pancake.Â
If you’re looking for the best einkorn pancakes, this easy recipe delivers soft, fluffy results every time. Made with wholesome einkorn flour and tangy buttermilk, these einkorn buttermilk pancakes have a tender crumb, rich flavor, and are much easier to digest than traditional wheat pancakes.
This einkorn pancake recipe is perfect for slow weekend mornings or quick weekday breakfasts and comes together with simple ingredients you likely already have on hand. Whether you’re new to baking with ancient grains or already love cooking with einkorn, these einkorn flour pancakes are a must-try.
Ingredients you will need for these Einkorn pancakes
Buttermilk
Eggs
Coconut sugar
Einkorn flour
Salt
Baking powder
Baking sodaÂ
How to keep Einkorn flour pancakes warm
If you are serving einkorn pancakes for a crowd, keeping them warm until ready to serve is actually quite easy. Line them up on a single layer cooling rack and place them into a 200-degree Fahrenheit oven until ready to serve. The cooling rack will prevent the einkorn pancakes from getting soggy and the lower temperature will keep them warm without drying them out. Warming with this method is ideal for 30 minutes.Â
Looking for more einkorn pancake recipes? You’ll love these long-fermented einkorn sourdough pancakes, made overnight for extra flavor and digestibility. They’re just as fluffy as the original.
How to store Einkorn Pancakes
Refrigerator-Â Einkorn pancakes can be stored in the refrigerator for 1-2 days in an airtight container or Ziplock bag. Reheat on stove top or microwave, add desired toppings.Â
Freezer- My personal preference for storing is in the freezer in a Ziploc bag. Use a piece of parchment paper and line them in between each pancake so they do not stick to each other. Pull them out and allow to defrost on the counter and reheat on stove top or microwave when ready to eat. Â
More Einkorn Flour Recipes You'll Love
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Einkorn Buttermilk Pancakes
Einkorn pancakes made with buttermilk are soft as clouds and fluffy as pillows, with each bite a delightful surprise. This einkorn buttermilk pancake recipe highlights the naturally subtle sweetness of ancient grain einkorn, creating tender, flavorful einkorn flour pancakes that feel both nourishing and indulgent. Drizzle with pure maple syrup and savor the magic of these wholesome einkorn pancakes—an elevated breakfast you’ll want to make again and again.
Ingredients
- 2 cup Einkorn Flour All purpose
- 1 tbsp Coconut sugar or granulated sugar
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 cups Buttermilk
- 2 Eggs
Instructions
- To a large bowl add Einkorn flour, coconut sugar, baking powder, baking soda and salt. Wisk together.
- In a measuring cup add eggs and buttermilk, whisk together until well combined.
- Pour buttermilk and egg mixture into your dry ingredients and gently stir together. Do not over mix, you want some lumps. Let mixture sit for 10 minutes. If you like a thinner pancake, add 2-4 tbsp more of buttermilk into the mixture.
- Heat a nonstick griddle or pan over medium to low heat and lightly spray with oil. Scoop 1/4-1/3 cup pancake mix onto griddle and allow to cook until bubbles start to form and pop about 2-3 minutes or until golden brown on the underside. Flip pancake and allow to cook until golden brown.
- Continue to cook until all the pancake batter is gone and top with butter, syrup or your favorite toppings.
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!
tinhateats
Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!
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4 Responses
AMAZING best recipe i’ve used yet!!
So happy to hear you loved them! Thank you for the feedback!
The recipe is excellent, the first time I made them I followed the recipe to a ‘T’, the pancakes came out very thin. This time, I used less buttermilk and they were perfect. Great tasting both times though.
Thank you for the feedback, I’m glad you enjoyed them! I’m not surprised about the difference in thickness with the liquid. Measuring devices surprisingly are not all equal in measurements which is crazy right?! I learned this with my own liquid measuring cups, one glass and one plastic. The weight when measured precisely to the line is different and by almost 1/4 cup, which has led me to start weighing my ingredients in grams as well as measuring cups to help be more precise with my recipes moving forward. I’m so glad they were still tasty though!