Best Fluffy Einkorn Buttermilk Pancake Recipe
Light and fluffy with crisp edges, these quick and easy einkorn buttermilk pancakes are given an extra boost of nutrients thanks to einkorn flour. This is a delicious recipe the whole family will love!
Today, I made pancakes for lunch.
But not just any pancakes. Einkorn pancakes. Or should I just say my favorite pancakes. And its not even Saturday morning! Gasp.
But seriously, these pancakes are made with such simple ingredients and are so quick to whip up, they make for a great, easy breakfast (or lunch) any day of the week. My whole family loves them.
Now, I used to think that cooking with whole grains meant that you couldn’t have fluffy pancakes. Not true! Given the addition of buttermilk and by whisking the milk and egg together until frothy, the result is fluffy pancakes every time. This recipe really does make the perfect pancake!
Einkorn flour is an ancient grain that hasn’t been processed in the same way modern wheat has. This makes it much more nutritious and easier to digest, making it a great option, even for folks with a gluten sensitivity! You can read more about einkorn flour and grab easy beginner recipes in this post.
How to Make Einkorn Buttermilk Pancakes
- Begin by melting butter. Set aside and let it cool while you prepare the other ingredients.
- In a large bowl, whisk together the all purpose einkorn flour, salt, sugar, baking powder and baking soda.
- In a small bowl, whisk together the buttermilk and egg until frothy.
- Add in the melted butter and vanilla extract to the dry ingredients, then go ahead and add in the frothy egg and milk mixture and mix until you have a nice, smooth batter.
- Preheat a cast iron skillet or griddle to medium heat, adding a small amount of butter to the pan.
- Once butter has melted, pour batter into the pan or hot griddle using a 1/4 cup measuring cup.
- Cook pancakes for a few minutes on one side, 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 know they are ready to flip.
- Once the pancakes have fully cooked and are a nice golden brown, transfer them to a plate and cover with a light towel to keep them warm until ready to serve.
- Top each pancake with a pat of butter and drizzle of maple syrup. Divine!
These pancakes pair well with fresh fruit and a hot cup of coffee. Comfort food at its finest.
How to Store
If you find yourself with extra pancakes, you can store them in an airtight container in the fridge for a few days or stick them in the freezer for later use. I have frozen pancakes many times with success! I usually freeze them in a gallon sized Ziploc bag. When you are ready to eat them, you can microwave them or put them in the toaster, and then add your favorite toppings.
Tips For Success
- The extra step of frothing the egg and milk together helps create a fluffier pancake!
- Be sure to not overcrowd the pan while cooking the pancakes. I wouldn’t do more than 3 or 4 at a time. This will make them much easier to flip!
- Use a 1/4 cup measuring cup or medium size cookie scoop to easily scoop and drop the pancake batter onto the pan. This will also keep them more uniform in size.
- If you don’t have buttermilk on hand, you can use the same amount of regular milk and add 1 tbsp of white vinegar. Let the milk and vinegar mixture sit on the counter for a few minutes before adding to the batter.
- You could easily do many variations of this recipe. Chocolate chips or blueberries would make easy and delicious additions! Top with maple syrup, homemade raspberry syrup and whipped cream, cooked or fresh fruit… YUM.
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More Delicious Breakfast Recipes
Try my family’s favorite homemade granola or savory everything bagels! These chocolate sweet rolls are also divine.
Looking For More Einkorn Recipes?
- Fudgy Einkorn Brownies
- Einkorn Pecan Chocolate Chip Cookies
- Einkorn Sandwich Bread
- Einkorn Blueberry Crisp
- Einkorn Spiced Apple Crisp
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Fluffy Buttermilk Einkorn Pancakes
Ingredients
- 2 cups all purpose einkorn flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 4 tablespoons butter melted and cooled slightly
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp brown sugar
Instructions
- Begin by melting butter. Set aside and let it cool while you prepare the other ingredients.
- In a large bowl, whisk together the all purpose einkorn flour, salt, baking powder and baking soda.
- In a small bowl, whisk together the buttermilk and egg until frothy.
- Add in the melted butter and vanilla extract to the dry ingredients, then add in the frothy egg and milk mixture and mix until you have a nice smooth batter.
- Preheat a cast iron skillet to medium heat, adding a small amount of butter to the pan.
- Once butter has melted, pour batter into the pan or hot griddle using a 1/4 cup measuring cup.
- Cook pancakes for a few minutes on one side, 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 know they are ready to flip.
- Once the pancakes have fully cooked and are a nice golden brown, transfer them to a plate and cover with a light towel to keep them warm until ready to serve.
- Top each pancake with a pat of butter and drizzle of maple syrup. Divine!
