Einkorn Pancakes

These einkorn pancakes are my favorite pancakes. They are buttery and fluffy, just as a perfect pancake should be. They’re a delicious, filling breakfast that can be whipped together in just a few minutes. Cook them up in a skillet or on a griddle, or use this recipe as a waffle mix.

Most of our days follow the same rhythm. A hearty farm breakfast, outside for farm chores, and then we can do the rest of what the day brings.

Every day starts and ends the same, though the middle tends to bring some variation.

A lot of people think of a farm breakfast as eggs, bacon, pancakes, or biscuits and gravy. These typical farm breakfasts are foundational for fueling our busy days and manual labor.

Getting the garden ready, planting fruit trees, building fencing, or chopping wood … a nutrient dense breakfast is a must.

And this is one of our favorite ways to start the day. Einkorn pancakes served with berry syrup, sending everyone off a happy camper. Or happy farmer, I should say.

The best part of these pancakes is that they are so simple, my 3-year-old can help make them. Just measure, dump, mix, cook. Real food from scratch with simple ingredients. As it should be.

Tips For Making Einkorn Pancakes: 

• For faster cooking, I like to use four cast iron skillets at a time. Easy cooking and easy cleaning.
• You can use all-purpose einkorn flour or whole wheat einkorn flour. They will have slightly different textures. The all-purpose einkorn will yield fluffier pancakes.
• To help keep the pancakes light and fluffy, make sure to wait to flip the pancakes until they are almost cooked completely through. Then flip and cook, just until the side turns golden brown. Don’t continuously flip or you may end up with a flat pancake.
• Double or triple this recipe for larger crowds.

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How is einkorn flour different?

Einkorn is considered an ancient grain and is one of the oldest heirloom wheats. It is one of the only wheats that hasn’t been hybridized (kamut is also an ancient grain I’m learning to work with). Farmers started hybridizing wheat long ago to create more glutenous flour for baking and to result in better crop yields. In recent years, it has begun gaining popularity, as it is easier to digest than modern wheat.

For most recipes made with flour, I like to ferment the grains with sourdough to make them more digestible. However, because of its structure and lower amounts of gluten, einkorn is already easier to digest, making it the perfect flour for brownies, muffins, pie crust, pasta, and cookies alike.

Is einkorn flour healthy?

Yes. It has a higher amount of protein compared to conventional wheat. It also has more bioavailable nutrients.

Does einkorn flour go bad?

Yes, just as any food product will eventually go bad. Keep einkorn flour in an air-tight container in the pantry if you will use it frequently, or store in the freezer for longer periods. 

Can I make this recipe dairy-free?

Yes. Simply swap out the milk for your favorite milk substitute, like almond, oat, or coconut milk. Use coconut oil in place of butter. 

Tools you may need:

Grain Mill (optional)

Cast iron skillets

Large bowl

Measuring cups and spoons

How To Make Einkorn Pancakes:

In a large bowl, combine dry ingredients and stir. 

Add milk, vanilla, eggs, melted butter, and honey. 

Whisk together until pretty smooth, scraping down the sides.

Heat skillet over medium heat. I like to use a cast iron skillet for a healthy non-stick option. Stainless steel would also work.

Add a small amount of butter to the skillet and pour a small amount of einkorn pancake batter into the pan, being carful not to over crowd. I usually get four cast iron skillets going at once.

Allow the pancakes to cook for a few minutes, then flip. You will know when they are ready to flip by watching the bubbles. Once all the bubbles have popped and no new bubbles are forming, you’re ready to go.

After cooking the pancakes, take them off the heat. 

Keep them warm by placing them in a baking dish in the oven on the lowest temperature. You can also simply cover them to keep them warm for shorter periods.

To Make Einkorn Waffles: 

Pour the amount of batter that your waffle maker suggests and cook according to the waffle maker suggestions. 

How To Store:

Store cooked pancakes in the refrigerator or freeze for later use. They can be kept frozen for up to 3 months or in the refrigerator for 3 days for best results. I suggest freezing with a little bit of parchment paper between each pancake to prevent them from sticking together. 

To reheat, just pop in the toaster or microwave.

Find More Delicious Breakfast Recipes:

• Einkorn Cream of Wheat – Breakfast Porridge
• Einkorn Puff Pancakes
• Sourdough Breakfast Strata
• Breakfast Pizza Recipe With Sourdough Crust
• How To Make Raw Milk Yogurt In The Instant Pot

If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone

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