• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Farmer's Lamp

Sharing Old-Timey Wisdom Today

  • Welcome
    • Country Store
    • About TFL
    • Contact TFL
  • Join TFL Community
  • Latest From TFL
  • Poultry
  • Gardening
  • Recipes
  • Homesteading
  • Healthy Living

Light & Fluffy Einkorn Pancakes

This post may contain affiliate links from which TFL may earn small commissions. We never link to products or companies we don’t personally use, have personal knowledge of, or recommend for our family and friends.  Learn More

September 2, 2021 by Rhonda 4 Comments

This recipe for light and fluffy Einkorn pancakes never fails and works well with any all-purpose flour. They also freeze well, but in the time it takes to reheat them, you can have a fresh batch whipped up. It only takes 5 minutes to mix them up and less than 20 minutes to cook them. It’s just that easy!

einkorn pancakes
Jump to Recipe

We started using Einkorn flour because of the gastrointestinal disorders we each had. We continue to use Einkorn because of its rich, deep flavor and unsurpassed nutritional value.

In This Article show
Einkorn Pancakes
Light & Fluffy Einkorn Pancakes
Notes
Nutrition

Einkorn Pancakes

Makes 6-7 Medium Size Pancakes

Ingredients:

  • 1 Cup All-purpose Einkorn flour
  • 2 tsp Baking Powder
  • 1 tsp real salt
  • 1 egg
  • 1/4 cup Buttermilk – You can use milk if you don’t have buttermilk, but the taste will be different. You can also just use water, also the taste will be different. If you don’t have buttermilk you can make your own: add 2 teaspoons of Apple Cider Vinegar to the milk, stir and wait 5 minutes.
  • 1/2 cup Water
  • Coconut Oil (to lightly oil griddle)
  • Butter
  • Syrup

Instructions:

1. Preheat your skillet or griddle on medium-high heat.

2. In a medium bowl, mix flour, baking powder, and real salt together.

3. Add egg, buttermilk, and water (DON’T add all the liquid at one time, just most of it-See Tip 1 Below).

4. Using an over and under mixing method, stir only until well blended, but not too long since this breaks down the rising effect of the batter. It may be a little lumpy.

einkorn pancakes batter in stainless steel bowl

5. Oil the griddle. Pour batter on griddle to the size of pancake you want. 

6. When the bubbles come through to the top middle of the pancake and the edges look firm, flip over with a spatula. The pancake will not have to cook as long on the other side, just until golden.

einkorn pancakes cooking on griddle

7. When you take a pancake up, put a small dent or hole in the middle of the pancake and place a pat of butter into it to melt.

8. Repeat until all the batter is gone.

Add syrup and enjoy!

Tips:

1. You can adjust the amount of buttermilk and water to your liking. A Thicker batter makes thicker pancakes.

2. Pancake batter cannot be stored so use it all. 

3. If you find that the pancakes are burning, adjust your heat a little as every stove is different!

4. Pancakes are very versatile. You can add chocolate chips to the batter or pureed fruit or put fruit on top of the pancake instead of syrup.  Your imagination is the limit.

To Freeze Pancakes:

You can freeze pancakes for about a month. Let the pancakes cool. Place a piece of parchment or freezer paper between each pancake, and put the number of pancakes you want into a freezer bag.

To reheat: Remove the number of Einkorn pancakes you want from the freezer, remove the paper, and place pancakes in a single layer on a baking sheet.

Do not preheat your oven. Put the baking sheet into the oven and turn it on to 350 degrees F. After 15 minutes check to see if they’re warm. Check every 2 minutes until warm. Butter, syrup and enjoy!

If you like this recipe for Einkorn pancakes, check out more of our Einkorn recipes.

light and fluffy einkorn pancakes buttered

Light & Fluffy Einkorn Pancakes

This recipe for light and fluffy Einkorn pancakes never fails and works well with any all-purpose flour. They also freeze well. It only takes 5 minutes to mix them up and less than 20 minutes to cook them. It’s just that easy!
5 from 4 votes

Like this recipe? Give it a star rating to help other cooks find it!

Print Pin
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes mins
Cook Time: 20 minutes mins
Servings: 6 or 7 medium size pancakes
Calories: 17kcal
Ingredients
Ingredients
  • 1 Cup All-purpose Einkorn Flour
  • 2 tsp baking powder
  • 1 tsp real salt
  • 1 egg
  • ¼ cup buttermilk - You can use milk if you don’t have buttermilk, but the taste will be different. You can also just use water, also the taste will be different. If you don’t have buttermilk you can make your own: add 2 teaspoons of Apple Cider Vinegar to the milk, stir and wait 5 minutes.
  • ½ cup water
  • coconut oil - just enough to lightly oil griddle
  • butter
  • syrup
Instructions
Instructions:
  • Preheat your skillet or griddle on medium-high heat.
  • In a medium bowl, mix flour, baking powder, and salt together.
  • Add egg, buttermilk, and water (DON’T add all the liquid at one time, just most of it-See Tip 1 Below).
  • Using an over and under mixing method, stir only until well blended, but not too long since this breaks down the rising effect of the batter. It may be a little lumpy.
  • Oil the griddle. Pour batter on griddle to the size of pancake you want. 
  • When the bubbles come through to the top middle of the pancake and the edges look firm, flip over with a spatula. The pancake will not have to cook as long on the other side, just until golden.
  • When you take a pancake up, put a small dent or hole in the middle of the pancake and place a pat of butter into it to melt.
  • Repeat until all the batter is gone.
  • Add syrup and enjoy!
To Freeze Einkorn Pancakes
  • You can freeze pancakes for about a month. Let the pancakes cool. Place a piece of parchment or freezer paper between each pancake, put the number of pancakes you want into a freezer bag.
    To reheat: Remove them from the freezer, remove the paper, and place pancakes in a single layer on a baking sheet.
    Do not preheat your oven. Put the baking sheet into the oven and turn it on to 350 degrees F. After 15 minutes check to see if they’re warm. Check every 2 minutes until warm. Butter, syrup and enjoy!

Notes

TIPS:
1. You can adjust the amount of buttermilk and water to your liking. A Thicker batter makes thicker pancakes.
2. Pancake batter cannot be stored so use it all. 
3. If you find that the pancakes are burning, adjust your heat a little as every stove is different!
4. Pancakes are very versatile. You can add chocolate chips to the batter or pureed fruit or put fruit on top of the pancake instead of syrup. Your imagination is the limit.

Nutrition

Nutrition Facts
Light & Fluffy Einkorn Pancakes
Amount per Serving
Calories
 
17
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
28
mg
9
%
Sodium
 
551
mg
24
%
Potassium
 
24
mg
1
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
56
IU
1
%
Calcium
 
95
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
stack of einkorn pancakes and with syrup on blue willow plate for PIN
Join TFL Community on Social Media

Filed Under: Einkorn, Recipes Tagged With: Einkorn, Einkorn flour recipes, Einkorn Recipes, Einkorn Wheat, Einkorn Wheat Recipes, from scratch recipes

Previous Post: « The Fastest Way To Check Soil Health
Next Post: Five Ways To Relieve Joint Pain Naturally »

Reader Interactions

Comments

  1. Mary says

    April 22, 2023 at 6:20 pm

    My family loved these! I used Einkorn flour, and added a bit more than 1 cup after mixing everything up. I also did the milk + ACV to make buttermilk. Will definitely be making these again, thank you!

    Reply
    • Rhonda says

      April 23, 2023 at 7:16 am

      Hi Mary! I’m so glad you and your family loved these pancakes as much as we do! They’re so filling and delicious. Thanks for letting us hear from you.

      Reply
  2. Desiree says

    April 16, 2022 at 8:31 am

    Way too salty. Cut that salt in half if not more. Otherwise would be great!

    Reply
    • Rhonda says

      April 19, 2022 at 9:00 am

      Hi Desiree, Actually the salt works in the recipe. I think the problem may be when we say “salt” we mean two different things. We use Real Salt, not the table salt you are probably referring to. To learn the difference in types of salt and why we use real salt, you can read here. I hope the recipe turned out good for you when you reduced the amount of your salt.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Rhonda C The Farmer's Lamp

Welcome To TFL

Welcome! I’m Rhonda, owner and founder of The Farmer’s Lamp. We share old-timey, down-to-earth, common-sense homestead knowledge, and experience.

Life is often chaotic, stressful, and sometimes painful which is why our goal and purpose is to be a source of encouragement, information, direction, and strength for all those seeking to live a more self-sustaining lifestyle. We’re here to help!

Join TFL Community on Social Media

Removing Plastic and Its Toxins From Your Home

squash deep mulched in the garden

How We Use Deep Mulch in The Garden

Chickens Ready For Winter

How to Prepare Chickens For Winter Weather

How to Prune Trees For Growth and Production

  • Privacy & Affiliate Disclosure
  • About TFL
  • Contact TFL

· Created by A Modern Homestead

x
x