Description
These Einkorn Pancakes offer a wholesome twist on a breakfast classic, using nutrient-dense einkorn flour for a tender, flavorful texture. The batter combines buttermilk, Greek yogurt, and spices to create light, fluffy pancakes with a hint of cinnamon. Perfect for a cozy morning treat, this recipe requires just 30 minutes and yields four satisfying servings.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups einkorn flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- â…“ cup plain, full-fat Greek yogurt
- 2 large eggs
- 2 tablespoons pure maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter, melted, plus more for cooking
Instructions
- Mix Wet Ingredients: In a medium bowl, whisk together the buttermilk, Greek yogurt, eggs, maple syrup, apple cider vinegar, and vanilla extract until the mixture is smooth but still slightly lumpy. Using room temperature eggs helps the ingredients blend evenly. The acidity from the buttermilk and vinegar activates the baking soda to ensure a light rise.
- Combine Dry Ingredients: In a large bowl, sift or thoroughly whisk the einkorn flour, baking powder, baking soda, ground cinnamon, and salt. This even distribution of leavening agents prevents clumps, allowing the pancakes to rise gently and cook evenly.
- Combine Wet and Dry: Gradually pour the wet mixture into the dry ingredients and gently fold with a spatula just until moistened and slightly lumpy. Avoid overmixing to prevent tough pancakes, as einkorn flour develops gluten quickly.
- Rest the Batter: Let the batter sit at room temperature for 10 to 15 minutes to allow the einkorn flour to absorb liquids fully and the leavening agents to activate, promoting tender pancakes.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly brush with melted butter to prevent sticking and enhance browning.
- Cook Pancakes: Using a ¼ cup measure, pour batter onto the hot surface. Cook for 2 to 3 minutes until bubbles form and edges set, then flip and cook an additional 1 to 2 minutes until golden brown but not burnt. Adjust heat as necessary.
- Store and Reheat: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a toaster or skillet with a little butter to keep them moist and tender.
Notes
- Using eggs at room temperature helps blend the batter more evenly.
- Do not overmix the batter to avoid tough pancakes due to gluten development in einkorn flour.
- Resting the batter is essential for tender texture and even cooking.
- If cooking surface is not non-stick, use extra butter to prevent sticking.
- Leftover pancakes can be refrigerated for up to three days.
- Reheat gently to retain moisture and softness.
