Description
These Einkorn Pancakes are a wholesome twist on a classic breakfast favorite, made with nutrient-rich einkorn flour and a blend of tangy buttermilk, Greek yogurt, and warm spices. Perfectly tender and lightly fluffy, they offer a deliciously nutty flavor with a hint of cinnamon, ideal for a cozy morning meal.
Ingredients
Dry Ingredients
- 1 ¾ cups einkorn flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- ⅓ cup plain, full-fat Greek yogurt
- 2 large eggs
- 2 tablespoons pure maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter, melted, plus more for cooking
Instructions
- Mix Wet Ingredients: In a medium bowl, whisk together the buttermilk, Greek yogurt, eggs, maple syrup, apple cider vinegar, and vanilla extract until the mixture is smooth but still slightly lumpy. Using eggs at room temperature helps them blend more evenly. The acidity from buttermilk and vinegar activates the baking soda for a light rise.
- Combine Dry Ingredients: In a separate large bowl, sift or thoroughly whisk einkorn flour, baking powder, baking soda, ground cinnamon, and salt to ensure even distribution and prevent clumps for even cooking and gentle rising.
- Incorporate Wet into Dry: Gradually pour the wet mixture into the dry ingredients and fold gently with a spatula until just moistened but still slightly lumpy. Avoid overmixing to prevent tough pancakes as einkorn flour develops gluten quickly.
- Rest the Batter: Let the batter sit at room temperature for 10 to 15 minutes, allowing the einkorn flour to absorb liquids fully and leavening agents to activate, resulting in tender pancakes that cook evenly inside.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly brush the surface with melted butter to prevent sticking and encourage golden browning without burning.
- Cook Pancakes: Using a ¼ cup measure, pour batter onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes. Flip carefully and cook for an additional 1 to 2 minutes until bottoms are golden but not overly browned. Adjust heat as necessary.
- Store and Reheat: Store any leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat gently in a toaster or skillet with a bit of butter to keep pancakes moist and prevent dryness or toughness.
Notes
- Use room temperature eggs for smoother batter blending.
- Do not overmix the batter to maintain a tender texture.
- Resting the batter is key for fluffy pancakes.
- Medium heat cooking prevents burning and ensures thorough cooking.
- Butter the skillet lightly to avoid sticking and enhance flavor.
- Leftover pancakes can be stored in the fridge up to 3 days.
- Reheat pancakes gently to preserve texture and moisture.
