Easy Einkorn Pancake Recipe for Healthy Mornings

Wholesome, fluffy einkorn pancakes made with ancient grains. Perfect for healthy breakfasts — easy, gut-friendly, and ready in under 30 minutes

Easy Einkorn Pancake Recipe for Healthy Mornings

Recipe by BY ALYSSACourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

6-8

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

~180 (without toppings)

kcal

Einkorn batter thickens as it rests. Add a splash of milk if it gets too dense.

Ingredients

• 1 cup einkorn flour

• 1 tablespoon coconut sugar (or honey)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon sea salt

• 1 cup buttermilk (or dairy-free milk + 1 tsp apple cider vinegar)

• 1 large egg

• 2 tablespoons melted butter or coconut oil

• ½ teaspoon vanilla extract

• Optional add-ins: blueberries, cinnamon, chocolate chips

Directions

• In a large bowl, whisk together einkorn flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, beat the egg and mix with buttermilk, melted butter, and vanilla.
• Pour the wet ingredients into the dry, stirring gently until just combined. Batter will be slightly lumpy.
• Heat a skillet over medium heat and grease lightly with oil or butter.
• Drop ¼ cup of batter per pancake. Cook until bubbles form and edges look set (~2–3 min), then flip and cook another 1–2 minutes until golden.
• Serve warm with toppings of choice.

You know those slow weekend mornings when you’re craving something warm, comforting, and just a little healthier than the usual pancake stack? That’s exactly where these einkorn pancakes come in. They’re not just another breakfast — they’re a subtle act of self-care.

Made with einkorn flour — one of the oldest grains still cultivated — this recipe taps into the rising trend of ancient grains. Why? Because einkorn isn’t just trendy. It’s gentle on the gut, higher in protein, and has that earthy, nutty flavor that makes you wonder why you ever settled for bland boxed mixes. Plus, it’s a dream for anyone trying to keep their wheat intake a bit more ancestral without sacrificing fluff or flavor.

Whether you’re cooking for picky toddlers, brunching with friends, or just treating yourself to a mindful morning, this einkorn pancake recipe is your wholesome, easy win. No fancy gear, no hard-to-pronounce ingredients — just a bowl, a whisk, and a little breakfast magic.

Expect golden, slightly crisp edges with soft, pillowy centers. And that slight einkorn nuttiness? It plays so well with maple syrup, fresh fruit, or a smear of almond butter.

Stick around, because we’re not just making pancakes — we’re building better mornings.

🥣 Ingredients for Einkorn Pancakes

Let’s keep it simple — no hard-to-source items, no guesswork. These ingredients strike that balance between health and flavor, and chances are, most are already in your pantry.

Dry Ingredients:

• 1 cup einkorn flour
  • Why einkorn? It’s an ancient grain with a delicate gluten structure, making it easier to digest than modern wheat. It also lends a slightly nutty flavor that deepens the pancake profile.
• 1 tablespoon coconut sugar (or honey)
  • Just enough sweetness to balance the grain. You can skip or swap this depending on your topping game.
• 1 teaspoon baking powder
  • Lifts the batter and adds fluffiness.
• ½ teaspoon baking soda
  • Works with buttermilk (or acid from vinegar) to boost that rise.
• ¼ teaspoon sea salt
  • Because every good pancake needs a little contrast to bring out the flavor.

Wet Ingredients:

• 1 cup buttermilk
  • Adds tang and tenderness. Don’t have it? Mix any plant-based milk with 1 teaspoon apple cider vinegar and let it sit for 5 minutes.
• 1 large egg
  • Binds and enriches the batter.
• 2 tablespoons melted butter or coconut oil
  • For richness and that lovely crisp edge.
• ½ teaspoon vanilla extract
  • A warm, aromatic lift that makes these feel a little more indulgent.

Optional Add-ins (Choose Your Adventure):

• Fresh or frozen blueberries (fold in gently)
• Pinch of cinnamon or nutmeg
• Dark chocolate chips (for weekend moods)
• Crushed walnuts or pecans for crunch

Ingredient Tip: Einkorn flour absorbs liquid more slowly than all-purpose flour. Start with ¾ cup buttermilk if you like thicker pancakes, and add the rest only if needed.

🔄 Instructions: How to Make Einkorn Pancakes

You won’t need a mixer or any fancy tools — just two bowls, a skillet, and about 25 minutes from start to syrup.

Step-by-Step Guide:

1. Mix the dry ingredients
   In a medium mixing bowl, whisk together the einkorn flour, coconut sugar, baking powder, baking soda, and sea salt. You want everything evenly dispersed before the wet ingredients join the party.
2. Combine the wet ingredients
   In a separate bowl, beat the egg lightly. Add in the buttermilk, melted butter (cooled slightly), and vanilla extract. Stir until well mixed.
3. Bring it all together
   Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon — stop once it’s just combined. Some lumps are okay. Over-mixing will make the pancakes dense, and nobody wants that.
4. Let the batter rest (optional but helpful)
   Give it 5 minutes to settle. Einkorn flour hydrates slowly, so a short pause helps the batter thicken slightly and yields a softer texture.
5. Heat your skillet or griddle
   Place a pan over medium heat and brush with a touch of oil or butter. Once a drop of water sizzles on contact, it’s ready.
6. Cook the pancakes
   Scoop about ¼ cup of batter for each pancake. Let them cook undisturbed until you see bubbles forming and the edges start to firm up (usually 2–3 minutes). Flip and cook another 1–2 minutes on the other side until golden brown.
7. Serve hot
   Stack ’em, top ’em, or tear into them right off the skillet. Syrup, fruit, nut butter — all welcome here.

H3: How do I know when to flip the pancakes?

Look for these signs:

• Bubbles forming and popping near the center
• Edges looking matte and slightly lifted
• The pancake moves easily when nudged with a spatula

If it’s sticking or smearing, it’s too soon — give it another 30 seconds.

🧠 Tips & Tricks for Perfect Einkorn Pancakes

Einkorn flour is forgiving — but it does play by its own rules. Here’s how to make sure your pancakes come out golden, fluffy, and brag-worthy every single time.

1. Don’t overmix the batter

Einkorn has a more delicate gluten structure than regular wheat. Over-stirring toughens the texture. Stir just until the dry streaks disappear — lumps are a good thing.

2. Let the batter rest (seriously)

Even 5–10 minutes allows the flour to fully hydrate and thicken slightly. This gives you better rise and softer insides without adding more flour.

3. Adjust the heat mid-batch

The first pancake is often a “tester.” If it browns too fast before the inside cooks, dial the heat down slightly. Medium or medium-low is your sweet spot.

4. Use a light hand with add-ins

Whether you’re mixing in fruit, chocolate chips, or spices, fold them in gently at the end. Overloading the batter can weigh down the pancakes or make them break apart when flipping.

5. Keep them warm without drying out

Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish the batch. Lay a loose sheet of foil on top to trap steam and avoid drying.

H3: Can I make the batter ahead of time?

You can, but with a caveat. Einkorn batter thickens considerably over time. If prepping the night before, store it in the fridge, then thin with a splash of milk in the morning before cooking.

🔄 Substitutions & Variations for Einkorn Pancakes

Want to tweak the recipe for your lifestyle, pantry, or mood? You’re in good hands. Einkorn plays surprisingly well with others — just keep texture and moisture in mind when swapping.

Dairy-Free Options:

• Buttermilk Swap: Use any plant-based milk (like almond, oat, or soy) + 1 teaspoon apple cider vinegar or lemon juice. Let sit for 5–10 minutes to curdle before using.
• Butter Alternative: Melted coconut oil or avocado oil works well. Neutral in flavor, easy on digestion.

Egg-Free Substitutes:

• Flax Egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons warm water. Let sit for 10 minutes until gelled. Works great, especially if you’re used to slightly denser pancakes.
• Applesauce or mashed banana (¼ cup): Adds moisture and subtle sweetness, though it may mute the crisp edges.

Gluten-Sensitive Notes:

Einkorn contains gluten — but it’s structurally different from modern wheat and often easier to tolerate. That said, it’s not suitable for those with celiac disease.

Flavor Upgrades (Mix-Ins & Toppings):

• Lemon zest + blueberries: A burst of brightness and color.
• Pumpkin purée + cinnamon + nutmeg: Cozy autumn vibes year-round.
• Chopped nuts + dark chocolate chips: For a more indulgent, crunchy take.
• Grated apple + cardamom: Subtly spiced and naturally sweet.

H3: Can I make these savory instead of sweet?

Absolutely. Just omit the vanilla and sugar, then add:

• ¼ teaspoon garlic powder
• Pinch of black pepper
• Chopped scallions or herbs (like dill or parsley)

Serve with eggs, smoked salmon, or a dollop of Greek yogurt.

❓ Frequently Asked Questions about Einkorn Pancakes

H3: Can I freeze einkorn pancakes?

Yes, and they freeze beautifully. Let them cool completely, then stack with parchment paper between each pancake and store in a freezer-safe bag. Reheat in a toaster, oven, or skillet — they crisp up nicely without going dry.

H3: What’s the difference between einkorn and regular flour?

Einkorn is an ancient wheat that’s never been hybridized. It has a nuttier flavor, higher protein, and lower gluten content (though it’s not gluten-free). The gluten in einkorn is weaker, which makes it easier to digest but also requires a lighter touch when mixing.

H3: Can I turn this recipe into waffles?

Yes, with a tweak. Add 1 extra tablespoon of melted fat (butter or oil) and reduce the buttermilk slightly (start with ¾ cup). The batter should be thicker to crisp up in a waffle iron.

H3: How long does the batter last in the fridge?

Ideally, use it right after mixing. If you must store it, keep it in an airtight container for up to 24 hours. Stir in a splash of milk before using, as the batter thickens significantly when cold.

H3: Why are my pancakes coming out flat or gummy?

A few culprits:

• Overmixing the batter (this toughens the gluten).
• Skipping the rest period (einkorn hydrates slowly).
• Cooking on too low or too high heat — aim for medium and adjust as needed.

🧾 Nutrition Information (Per Serving)

Serving Size: 1 pancake (assuming 6–8 pancakes total from batch)
Calories: ~180
Macronutrient Breakdown (approximate):

• Protein: 5g
• Fat: 8g
• Carbohydrates: 20g
• Fiber: 2g
• Sugars: 3g
• Sodium: 220mg

Micronutrients (varies by ingredient brand):

• Iron: Einkorn flour offers slightly more iron than standard all-purpose flour — around 1.2 mg per serving.
• Magnesium & Zinc: Trace amounts due to whole grain content.
• Vitamin B6 & E: Present in small but beneficial doses.

H3: How do these compare to regular pancakes?

Einkorn pancakes typically:

• Have slightly fewer carbs than pancakes made with refined flour
• Offer more protein and fiber
• Cause less of a blood sugar spike due to einkorn’s lower glycemic load

Keep in mind: Adding toppings like syrup, nut butter, or fruit will affect total calorie count and nutrient density.

🥄 Conclusion: A Healthier Stack, A Better Start

Let’s be real — pancakes are more than breakfast. They’re weekend memories, kitchen rituals, comfort food dressed up in maple syrup. And when you bring einkorn into the mix, you’re not just flipping flapjacks… you’re flipping the script on what “healthy” can taste like.

This einkorn pancake recipe isn’t about perfection — it’s about presence. Whether you’re feeding toddlers who eat with their hands, or fueling yourself after a long week, this is a recipe that honors simplicity and substance.

So go ahead: bookmark it, tweak it, own it. Make it yours.

And when you do? Come back and let us know how it turned out. What toppings did you try? Did the batter get thicker than expected? We want the whole story.

Because a good recipe doesn’t end at the last bite — it lives on in what you do with it next

Looking for more high-protein breakfast ideas? Check out some of our other reader favorites:

• Sausage Muffins Outstanding : ​The Best Grab-and-Go Breakfast Idea

• Rhodes Cinnamon Rolls