Tinhateats

Long-Fermented Einkorn Sourdough Pancakes

Name: Long-fermented Einkorn Sourdough Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 100 grams Active bubbly sourdough starter fed within 4-12 hours (1/2 cup); 300 grams Buttermilk (1 1/4 cup); 2 grams Salt (1/2 tsp ); 20 grams Maple syrup (1 tbsp); 2 Large Eggs (52 grams each without shell); 240 grams Einkorn flour all purpose (2 cups); 1 tsp Baking powder; 1/2 tsp Baking soda

Long-fermented einkorn sourdough pancakes offer a unique and deeply satisfying breakfast experience, setting them apart from standard pancake recipes. The magic lies in the extended fermentation process, where the einkorn flour mingles with an active sourdough starter and buttermilk, transforming overnight into a bubbly, fragrant batter perfectly poised for cooking the next morning.

Jump to recipe

Refined SF

tinhateats
April 22, 2025
6:11 am
2 Comments
• This site generates income via ads and may contain affiliate links. I only recommend products I use and love.

Sourdough Pancake Recipe
Overview

Naturally Flavorful and Nutritious: The subtle nutty notes of einkorn flour are beautifully enhanced by the long fermentation process, creating a uniquely flavorful pancake. This method also significantly improves digestibility and unlocks the inherent nutrients of the grain.
Light and Tender Texture: The extended fermentation, combined with the addition of buttermilk and baking soda, work synergistically to develop a remarkably light and airy texture. The result is incredibly tender pancakes that are both flavorful and utterly delicious.
Minimal Morning Effort: While the long fermentation takes time, all the foundational work is completed the night before. This leaves you with a quick and easy morning preparation, allowing you to enjoy freshly cooked pancakes with minimal effort.

You know when you find a recipe that just changes things? That’s exactly what happened with these long-fermented sourdough einkorn pancakes. Soft, fluffy, with a subtle tang and the gentle sweetness of einkorn – and the best part? All the prep is done the night before, making morning cooking a breeze.

My daughter loves pancakes, but weekday mornings? Total chaos. But this overnight batter has been a game-changer. I actually enjoy making them now, savoring those peaceful moments watching them puff up on the griddle, making memories with my kids while sipping my morning coffee. It’s become a cherished morning ritual, so relaxed and enjoyable.

So, if you’re looking for a way to make weekday mornings a little brighter and a lot tastier, these long-fermented sourdough einkorn pancakes are my heartfelt recommendation. Top them with maple syrup, fresh seasonal berries, whatever you fancy – you’ve got a delicious, gut-friendly breakfast that sets the perfect tone for the day.

If you’re craving more breakfast inspiration and love pancakes, be sure to check out my Buttermilk Pancakes my Einkorn Sourdough Blueberry Muffins or my Einkorn Blackberry Lemon Scones for a delicious start to your day.

Benefits of long fermented pancakes

Beyond their delightful texture and richer flavor, overnight fermentation significantly impacts the digestibility and nutritional profile of these pancakes:

Easier Digestion through Carbohydrate Breakdown: During the extended fermentation, natural enzymes work to break down complex starches and gluten proteins into simpler compounds. This pre-digestion can make the pancakes gentler on the digestive system for many individuals.
Potential for Reduced Gluten Sensitivity: While not a solution for celiac disease, the prolonged fermentation process can break down some of the gluten in the flour. This may make the pancakes more easily tolerated by those with mild gluten sensitivities.
Enhanced Nutrient Absorption by Reducing Phytic Acid: Overnight fermentation helps to break down phytic acid, a compound in grains that can hinder the absorption of essential minerals. This breakdown can lead to increased availability of nutrients present in the flour.
Support for Gut Health with Potential Prebiotic Effects: The fermentation process encourages the growth of beneficial bacteria. These bacteria can have prebiotic effects, meaning they provide nourishment for the good bacteria already present in your gut, potentially contributing to improved gut health.

Ingredients needed for these einkorn sourdough pancakes

Active starter- I use a 100% einkorn starter, but you can use a regular starter for this recipe, just be sure its active and bubbly, best fed within 4-12 hours and passes the float test.
Einkorn flour- All-purpose einkorn flour.
Buttermilk- Buttermilk reacts with baking soda, contributing to the rise and fluffiness of the pancakes.
Salt- Salt enhances the overall flavor of the pancakes, balancing the sweetness and tang.
Maple syrup- Can also use granulated sugar or coconut sugar.
Eggs- Eggs provide structure and stability to the pancakes, helping them hold their shape.
Baking soda- Baking soda also aids in browning, giving your pancakes that golden-brown color.
Baking powder- This double-acting quality ensures a consistent rise and prevents the pancakes from falling flat.

FAQs

In a recipe that uses sourdough and buttermilk, baking soda is essential for neutralizing the acids, while baking powder provides an extra boost of leavening.
The combination of baking soda and powder ensures that your pancakes are light, fluffy, and have a good rise, even with the presence of acidic ingredients.
It is very important to not over mix the batter once the baking soda and baking powder are added. Over mixing at that point will cause the pancakes to be tough. Mix until just combined, then let the batter rest for 10-15 minutes before cooking.
This pancake batter is designed to be thick, so avoid adding extra buttermilk initially to thin it. Instead, use the back of your measuring cup to gently spread the batter into circles on the griddle. After cooking the first couple, assess the thickness and then add more buttermilk if you prefer a thinner pancake.

Step By Step Directions-How to make long-fermented sourdough pancakes with this easy overnight pancake batter.

1.

The night before- Add active sourdough starter, buttermilk, salt, maple syrup and eggs. Mix until well incorporated. Then add einkorn flour and mix until incorporated.

2.

Fermenting the batter- Leave batter on counter for 1-2 hours to get a jump start on fermentation. Then place in fridge overnight for 12-16 hours.

3.

The next morning- Pull batter out of the fridge and set on countertop for 1-2 hours. Then add baking powder and baking soda. Mix gently and let sit for 15 minutes.

4.

Cook- Heat a nonstick griddle or pan over medium to low heat and lightly spray with oil or butter. 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.

Explore more einkorn sourdough recipes

Einkorn Sourdough Blueberry Muffins

March 19, 2025 4 Comments

Einkorn Sourdough English Muffins

December 14, 2024 3 Comments

Einkorn Buttermilk Pancakes

July 25, 2024 4 Comments

Share This Recipe:

★ Have you tried this recipe? Leave a comment and rating below! Your feedback helps others discover the recipe and supports us in sharing more free content.