How to Make Einkorn Pancakes
This article guides readers on how to make delicious, fluffy Einkorn pancakes using the nutritious ancient grain Einkorn flour. It provides step-by-step instructions, tips for perfect pancakes, ingredient details, and even suggestions for making dairy-free versions. Readers will also learn about the nutritional benefits of Einkorn flour and how to store leftover pancakes.
Equipment
- 1 Skillet/Griddle For cooking pancakes
- 1 Mixing Bowl To combine dry and wet ingredients
- 1 Whisk For mixing ingredients
- 1 Measuring Cups & Spoons For precise ingredient measurement
- 1 Ladle or 1/4 Cup Measuring Spoon For pouring batter onto griddle
Ingredients
- 1 1/2 Cups Einkorn Flour The main ingredient for pancakes
- 2 tsp Baking Powder Helps pancakes rise
- 1/2 tsp Baking Soda Works with the acidity of buttermilk
- 1 tbsp Sugar Adds a slight sweetness
- 1/4 tsp Salt Enhances flavor
- 1 1/4 Cups Buttermilk Adds moisture and tang
- 2 Large Eggs Bind ingredients and add richness
- 3 tbsp Butter melted Adds richness and tenderness to pancakes
Instructions
- In a medium bowl, whisk together the Einkorn flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk the eggs, melted butter, and buttermilk (or milk) together. Add vanilla if desired.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should be slightly lumpy.
- Let the batter rest for 5-10 minutes to allow the flour to absorb the liquids.
- Heat a skillet or griddle over medium-low heat. Lightly grease it.
- Pour about 1/4 cup of batter onto the pan for each pancake.
- Wait for bubbles to form on the surface, then flip and cook until both sides are golden brown (about 1 minute more).
- Serve with your favorite toppings and enjoy!
Notes
- Rest the batter: Letting the batter rest for 5-10 minutes will give you the fluffiest pancakes.
- Consistency tips: If the batter seems too thick, add a little more milk to thin it out to your preferred consistency.
- Make dairy-free: Swap milk with almond or coconut milk and butter with coconut oil or dairy-free butter.