Einkorn puff pancakes are delicious, dutch-baby-style pancakes that are super simple to whip up. You blend the ingredients together, pour the batter, and bake. Your entire family will love this fluffy, sweet, and simple breakfast recipe.
I don’t think you’ll find a simpler breakfast than this one. You literally throw the ingredients into the blender, spin them into oblivion, pour, and bake.
Come back 20 minutes later, and you have a warm, filling, protein-packed meal.
This type of recipe is great to just make while going about your day. You can do laundry, prep for dinner, or in my case, milk the goats while it’s baking.
These pancakes utilize einkorn flour, which is my favorite flour to use. It’s an ancient wheat that is easier to digest and boasts excellent health benefits.
As spring approaches, I’m preparing for the over-abundance of eggs from our chickens. I love when a recipe uses a bunch of eggs, like deviled eggs, sourdough breakfast strata, cranberry french toast casserole, sourdough crepes, or this dutch baby. It’s a delicious way to use up our eggs and make room for more.
The snow is gone and the green grass is making its appearance. A few years back, we created this chicken tractor. Every day, as part of our morning chores, we move it just a few feet to give the chickens a new place to scratch.
Fresh grass makes for happy chickens, happy chickens lay way more eggs, and way more eggs means we have to find any way possible to use them up. It’s a wonderful problem to have.
Tips For Making a Einkorn Puff Pancake:
- When adding the ingredients to the blender, I like to add the eggs first, and the melted butter last. This will help prevent curdling if the butter is too hot when it goes into the blender.
- My favorite way to serve this is with some berry syrup. Just heat up some frozen berries (blueberries or mixed berries) and a little bit of honey in a saucepan.
- Make sure your skillets are nice and hot before adding the batter. This allows the pancakes to cook well and gives them a nice crust.
- The blender is by far the easiest, and my favorite way, to mix the ingredients. No worries if you don’t have one, you can simply whisk the ingredients in a large bowl.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
What does salt do in pancakes?
Don’t skimp on salt. Salt seems like an odd ingredient to add to pancakes or baked goods, but it brings out the flavor and sweetness in the dish. If you skip it, your recipes will lack flavor.
What is the difference between Dutch pancakes and regular pancakes?
Dutch baby pancakes (also known as puff pancakes) are larger, thicker, and puffier. Whereas standard pancakes are smaller, thinner, and offer a different texture.
Find my favorite sourdough pancakes here.
Can I substitute all-purpose flour For Einkorn?
Yes. Substitute 1 cup of all-purpose flour for einkorn flour in this recipe. All-purpose flour absorbs more liquid than einkorn, so you will need less regular flour compared to einkorn.
Where do you buy einkorn flour?
I buy my einkorn berries here or through Azure Standard to grind with my grain mill. You can also buy pre-ground flour here.
Tools you may need:
Cast iron skillets. I used two 12″ skillets.
Measuring cups and spoons
Grain mill (optional, but I love grinding my own flour)
How To Make Einkorn Puff Pancakes
Preheat oven to 425 degrees and gather ingredients.
Place 12″ cast iron skillets into the oven and allow to preheat while you make the batter.
Melt butter and allow to cool for a few minutes.
In a blender, add eggs, milk, honey, salt, butter, vanilla, and einkorn flour. You can also just mix the ingredients in a large bowl. Blender isn’t required, but it does make it much easier.
Blend until completely combined.
Pull the cast iron skillets out of the oven and add a few pats of butter, spreading around the pan.
Distribute the puff pancake batter into the skillets evenly.
Place in oven and bake for 20 minutes or until puffy and starting to turn golden around the edges.
While baking, make a batch of berry syrup. Add frozen berries to medium sauce pan with lid on and cook over medium heat, to release the liquid. Cook about 10 minutes.
Remove the lid and cook an additional 10 minutes to reduce the liquid.
Add honey. I left the berries whole this time, but if you want it to be more of a syrup consistency, blend it with an immersion blender.
Slice and serve with maple syrup, honey, or some homemade berry sauce (our personal preference).
Find More Delicious Breakfast Recipes From The Farmhouse:
- Einkorn Cream of Wheat – Breakfast Porridge
- Breakfast Pizza Recipe With Sourdough Crust
- Cranberry French Toast Casserole
- Sourdough Coffee Cake
- Einkorn Biscuits
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
Einkorn Puff Pancake
Ingredients
- 6 large eggs
- 1 cup milk
- 2 tablespoons honey or sugar
- 1/4 teaspoon salt
- 1 stick butter, melted
- 1 teaspoon vanilla
- 1 1/2 cups einkorn
Berry Syrup (optional)
- 12 ounces frozen strawberries
- 12 ounces frozen berries
- 1/4 cup honey
Instructions
- Preheat oven to 425 degrees.
Place 12″ cast iron skillets into the oven and allow to preheat while you make the batter.
Melt butter and allow to cool for a few minutes.
Mix together eggs, milk, honey, salt, butter, vanilla, and einkorn flour.
Blend until completely combined.
Pull the cast iron skillets out of the oven and add a few pats of butter, spreading around the pan.
Distribute the puff pancake batter into the skillets evenly.
Place in oven and bake for 20 minutes or until puffy and starting to turn golden around the edges.
Slice and serve. - Berry Syrup InstructionsAdd frozen berries to medium sauce pan with lid on and cook over medium heat, to release the liquid.
- Cook about 10 minutes. Remove the lid and cook an additional 10 minutes to reduce the liquid.
- Add honey.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe and it is a favorite with my family, that being said I would not describe this as a meal full of protein, to get 2 eggs worth of protein you would have to eat 1/2 cup of flour and 1/4 of a cup is a serving. In the instructions it says to pull the pan out of the oven, add the butter and let cool for a few minutes. This defeats the purpose of pre-heating the pan. Again I do love this recipe and it is delicious
Omg! Sooo good! This was literally one of the best meals I’ve made, and I simply can’t get enough. They’re perfectly sweet (just enough) and I’m feeling so happy! Kids and hubby enjoyed the meal as well. Served it with scrambled eggs for a dinner.
Hello! I would love to make this but I use Kamut flour, do you know if that would work?
Einkorn has a different hydration level! I would use my regular puff pancake recipe.
How many tablespoons of butter?
8.
What kind of pan would you recommend if I don’t have cast iron? also, is the 1 stick of butter in the recipe going in the batter or the bottom of the pans? thank you
Yes! You could use any oven safe pan.
Absolutely delicious!! Both the pancake and berry sauce. I used a 9×13 glass baking and it turned out great!
I’ve made these twice and they don’t puff up for me—they don’t look like the picture at all. Any idea why not?
I made it twice and they did and third time it didn’t. I put it in a bit early (at 405 was in a hurry) so maybe it needs to be hot enough. I waited extra long too cuz in one comment she said it will eventually but after 7 more minutes it still didn’t and was getting to dark on the bottom and sides. ( so much for being in a hurry lol)