Fluffy Buttermilk Pancakes with Fresh Milled Einkorn Flour

Fluffy, tender, and rich in flavor, these fresh milled einkorn buttermilk pancakes are my favorite pancake recipe. They are simple to make and freeze easily for quick breakfasts that are still nutritious.

The einkorn flour gives the best flavor to pancakes, and the melted butter and maple syrup add a richness that is delicious without being overwhelming. I actually like these pancakes on their own with simply a bit of butter (though of course I wouldn’t turn down some toasted pecans, maple syrup, and whipped cream).

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Fresh Milled Einkorn Buttermilk Pancakes

Fluffy, golden, and tender, these buttermilk pancakes made with fresh milled einkorn flour are a family favorite recipe.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 11

Calories 201 kcal

Ingredients

  

• 2 large eggs
• 1 cup buttermilk see note for substitutions
• ¼ cup milk + 1 Tbs if needed
• 4 Tbs salted butter melted
• ¼ cup maple syrup
• 1½ cup einkorn wheat berries milled
• ¼ tsp salt
• 3 tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla
• butter for frying

Instructions

 

• Melt the butter and set aside. Combine the eggs, buttermilk, milk, maple syrup, and vanilla in a medium mixing bowl. Add the melted butter and mix. Set aside.
• In a small bowl, combine the fresh milled einkorn flour, salt, baking powder, and baking soda. Add to the wet ingredients and mix until just combined and a few small lumps remain. (The batter should be quite thick – slightly more viscous than a muffin batter.) Allow the batter to rest for 2-5 minutes.
• Meanwhile, add a few teaspoons of butter to a cast iron skillet and heat on medium-low heat (or heat and prepare an electric griddle). Once the pan is evenly heated, scoop about 1/4 cup of pancake batter into the skillet and slightly spread to about a 4-inch diameter. Allow to cook for about 2 minutes on the first side, and then flip and allow to cook for an additional 1-2 minutes or until just set and lightly golden. Repeat with the remaining batter.
• If wanting to keep warm until all the pancakes are cooked, place the pancakes on a cookie sheet in the oven and keep warm at 200 degrees until all the pancakes are ready.

Notes

Buttermilk substitute – If you prefer, you can substitute 1 cup of milk kefir and 1/4 cup of whole milk in place of the buttermilk. This is the way I typically make mine.

Allow the batter to rest – Allowing the batter to rest for a few minutes gives gluten a chance to form and results in a fluffier einkorn buttermilk pancake.

Only flip once – Avoid flipping the pancakes more than once as this can flatten the fluffiness we want.

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Notes and Tips

Buttermilk substitute – If you prefer, you can substitute 1 cup of milk kefir and 1/4 cup of whole milk in place of the buttermilk. This is the way I typically make mine.

Allow the batter to rest – Allowing the batter to rest for 5-10 minutes gives gluten a chance to form and results in a fluffier einkorn buttermilk pancake.

Only flip once – Avoid flipping the pancakes more than once as this can flatten the fluffiness we want.

Storage and Freezing Instructions for Einkorn Buttermilk Pancakes

To store these fresh milled einkorn buttermilk pancakes, place them in an airtight container in the refrigerator for up to one week.

To freeze these fresh milled einkorn pancakes, place them in an airtight container and freeze for up to 3 months. When ready to enjoy, defrost the einkorn pancakes in an electric toaster until they reach the desired temperature.

Reheating Einkorn Pancakes

To reheat the einkorn buttermilk pancakes, toast them in an electric toaster until they reach the desired temperature.

Step-by-Step Instructions

1. Melt the butter and set aside. Combine the eggs, buttermilk, milk, maple syrup, and vanilla in a medium mixing bowl. Add the melted butter and mix. Set aside.

1. In a small bowl, combine the fresh milled einkorn flour, salt, baking powder, and baking soda. Add to the wet ingredients and mix until just combined and a few small lumps remain. (The batter should be quite thick – slightly more viscous than a muffin batter.) Allow the batter to rest for 2-5 minutes.

1. Meanwhile, add a few teaspoons of butter to a cast iron skillet and heat on medium-low heat (or heat and prepare an electric griddle). Once the pan is evenly heated, scoop about 1/4 cup of pancake batter into the skillet and slightly spread to about a 4-inch diameter. Allow to cook for about 2 minutes on the first side, or until the edges appear set and bubbles are forming on the top; then flip the pancake and allow to cook for an additional 1-2 minutes or until just set and lightly golden. Repeat with the remaining batter.
2. If you want to keep fried pancakes warm until all the pancakes are done, place the pancakes on a cookie sheet in the oven and keep warm at 200 degrees until all the pancakes are ready.

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More Fresh Milled Flour Recipes

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