Whole grain einkorn pancakes give you a nutty, slightly sweet breakfast made from one of the oldest wheat varieties, and they are easy to make ahead. Mix the dry ingredients once, freeze them in a bag, and you are a few minutes from fluffy pancakes on busy mornings.
Buttermilk or kefir, eggs, and oil are all that go in the bowl, and a cast iron skillet gives the pancakes a golden crust. One batch makes 12 pancakes, which is enough for a family breakfast with leftovers for the freezer.
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Why This Whole Grain Einkorn Pancakes Recipe Works
Einkorn flour has a mild, buttery flavor and a softer gluten than modern wheat, so pancakes stay tender instead of chewy. Using the whole grain adds fiber and flavor, and the sucanat gives a gentle molasses note.
Mixing the dry ingredients ahead turns pancakes into a grab and go meal. Labeled and stored in the freezer, the mix keeps for up to 3 months, and cooking from it takes only the time to whisk a few wet ingredients together.
Ingredients for Whole Grain Einkorn Pancakes
- 4 cups whole grain einkorn flour
- 1/2 cup sucanat or organic cane sugar
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 1/4 cups buttermilk or kefir (use a little less for thicker pancakes)
- 2 large eggs
- 1/4 cup coconut oil, melted, plus more for the skillet
Einkorn flour. Whole grain einkorn absorbs liquid slowly, so let the batter rest for a few minutes. Other whole grain flours also work.
Buttermilk or kefir. The acid activates the baking soda for lift. Use a little less if you like thicker pancakes.
Sucanat. Unrefined cane sugar with a light molasses flavor. Organic cane sugar is a fine swap.
Coconut oil. Adds richness and keeps the pancakes tender. Melted butter works too.
Leaveners. Baking soda reacts with the buttermilk and baking powder adds extra lift, so the pancakes do not turn dense.
How to Make Whole Grain Einkorn Pancakes
1. Whisk the dry mix. In a large bowl, whisk together the flour, sucanat, baking soda, baking powder, and salt.
2. Freeze for later (optional). To make ahead, pour the dry mix into a gallon size freezer bag, label it, and freeze it for up to 3 months.
3. Mix the wet ingredients. In a separate bowl, whisk the buttermilk, eggs, and melted coconut oil until smooth.
4. Combine and rest. Pour the wet mixture into the dry mix and stir until just combined. Let the batter rest for 5 minutes so the flour hydrates.
5. Heat the skillet. Heat a cast iron skillet over medium heat and add 1 teaspoon of coconut oil.
6. Cook the pancakes. Pour 1/2 cup of batter per pancake. When bubbles form on top and the edges look set, flip and cook for 3 to 4 minutes per side until golden and cooked through.
7. Serve. Serve warm with butter and maple syrup.
How to Serve Whole Grain Einkorn Pancakes
Serve the pancakes warm with butter and maple syrup, fresh berries, or yogurt. For a full brunch, pair them with egg frittata casserole and a glass of strawberry blueberry kefir smoothie. If you want to compare textures, try old fashioned pancakes or pancakes from scratch.
How to Store and Reheat Whole Grain Einkorn Pancakes
Cool leftover pancakes completely, then refrigerate in an airtight container for 3 to 4 days. To freeze, place parchment between the pancakes, seal them in a freezer bag, and reheat from frozen in a toaster or a skillet. The dry mix itself stays in the freezer for up to 3 months, so you can keep a bag of whole grain einkorn pancakes ready to go.
Tips and Variations for Whole Grain Einkorn Pancakes
Do not overmix. Stir until just combined for tender pancakes.
Let the batter rest. Einkorn takes a few minutes to absorb liquid, and the batter thickens slightly as it sits.
Adjust the thickness. Add a splash of buttermilk if the batter is too thick, or a spoonful of flour if it is thin.
Use medium heat. Too hot and the outside burns before the center cooks.
Label the bag. Write the date and the wet ingredients needed so anyone can make pancakes from the mix.
Add fruit. Sprinkle blueberries onto each pancake as soon as it hits the skillet.
Keep them warm. Hold cooked pancakes on a baking sheet in a low oven while you finish the batch.
Reheat safely. Warm leftovers until hot throughout. The University of Minnesota Extension has guidance on storing and reheating leftovers.
Frequently Asked Questions About Whole Grain Einkorn Pancakes
How do I make whole grain einkorn pancakes fluffy?
Do not overmix, let the batter rest for a few minutes, and cook on medium heat. Fresh baking soda and baking powder also matter.
Can I use all purpose flour instead of einkorn?
Yes, but the flavor and texture will change. Other whole grain flours work with small changes to the amount of buttermilk.
Can I make whole grain einkorn pancakes without buttermilk?
Yes. Add a splash of lemon juice or vinegar to milk and let it sit for a few minutes, then use it in place of buttermilk.
How long does the dry mix keep?
Stored in a labeled freezer bag, it keeps for up to 3 months.
Can I freeze whole grain einkorn pancakes?
Yes. Cool them completely, layer with parchment, and freeze in a bag. Reheat in a toaster or skillet.
Make Ahead Whole Grain Einkorn Pancakes
Equipment
- Large bowl
- Whisk
- Cast iron skillet
- gallon size freezer bag
Ingredients
Main Ingredients
- 4 cup whole grain einkorn flour or another whole grain flour
- ½ cup sucanat or organic cane sugar
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 ¼ cup buttermilk or kefir use a little less for thicker pancakes
- 2 large eggs
- ¼ cup coconut oil melted, plus more for the skillet
Instructions
Cooking
- Whisk the dry mix. Combine the flour, sucanat, baking soda, baking powder, and salt in a large bowl. Freeze (optional). Store the dry mix in a labeled gallon freezer bag for up to 3 months.
- Mix the wet. Whisk the buttermilk, eggs, and melted coconut oil.
- Combine. Stir the wet mixture into the dry until just combined and rest 5 minutes.
- Heat. Warm a cast iron skillet over medium heat with 1 teaspoon coconut oil.
- Cook. Pour 1/2 cup batter per pancake. Flip when bubbles form and cook 3 to 4 minutes per side.
- Serve. Top with butter and maple syrup.
