Description
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!
Ingredients
Scale
- 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 the butter. Set aside and let it cool while you prepare the other ingredients.
- In a large mixing bowl, whisk together the einkorn flour, salt, sugar, baking powder and baking soda. Set aside.
- In a small bowl, whisk together the buttermilk and egg until frothy. Add in the cooled melted butter and vanilla extract to the egg and milk mixture, whisking to combine.
- Add the wet ingredients to the bowl with the dry ingredients, and stir until you have a nice smooth batter.
- Heat a well-seasoned cast iron skillet or pancake griddle over medium heat. Add a small amount of butter.
- 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. Enjoy!
Notes
- Buttermilk: 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.
- Variations: 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.
- Storage: These pancakes will store well in an airtight container in the fridge for up to 3 days.
- Freezing Instructions: These pancakes will freeze well for up to 3 months. Store cooked, cooled pancakes in an airtight, freezer-safe container. Reheat frozen pancakes in the microwave or in a 350°F oven. Place pancakes on a lined baking sheet and cover with aluminum foil. Bake for 8-10 minutes or until defrosted and warm.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Breakfast Recipes
- Cuisine: American
