Easy Einkorn Pancakes
If you’re looking for the best easy einkorn pancakes, you’ve found them. These fluffy pancakes are naturally sweetened, made with wholesome ingredients, and come together in just minutes. They’re one of our family’s favorite breakfasts and have been on repeat for years.
My oldest son went through a season where he wanted pancakes every single morning. Instead of fighting it, I decided to create a pancake recipe I could feel good about serving. By using ancient grain einkorn flour, ground flaxseed, coconut sugar, and fresh lemon juice, these pancakes became a nourishing breakfast that still tastes like a treat.
Whether you’re new to baking with einkorn flour or you’ve been using it for years, this recipe is simple, forgiving, and perfect for busy mornings. We love serving these pancakes with grass-fed butter, pure maple syrup, fresh blueberries, and a spoonful of whole-milk yogurt.
Why You’ll Love These Easy Einkorn Pancakes
- Made with ancient grain einkorn flour for a naturally rich, nutty flavor.
- Soft, fluffy texture every time.
- Naturally sweetened with coconut sugar.
- Ground flaxseed adds fiber and healthy fats.
- Easy to make in one bowl (or let your stand mixer do the work).
- Kid-approved and freezer friendly.
- Great for meal prep and busy weekday breakfasts.
What Makes Einkorn Flour Different?
Einkorn is considered the world’s oldest wheat and has remained largely unchanged over thousands of years. Unlike modern wheat, it hasn’t been heavily hybridized, giving it a rich flavor and a different gluten structure. Many people who don’t tolerate modern wheat well find einkorn easier to digest, although it is not gluten-free. Einkorn also contains more protein, antioxidants, and minerals than conventional wheat, making it one of my favorite flours to keep in our pantry.
Tips for Perfect Einkorn Pancakes
- Let the batter rest for 5 minutes before cooking. The flaxseed absorbs moisture and helps create fluffier pancakes.
- Don’t overmix the batter. Stir just until combined.
- Because einkorn absorbs liquid differently than modern wheat, you may need a splash more milk depending on the flour you’re using.
- Cook over medium heat so the pancakes have time to cook through before the outside browns.
Tips for Perfect Einkorn Pancakes
- Let the batter rest for 5 minutes before cooking. The flaxseed absorbs moisture and helps create fluffier pancakes.
- Don’t overmix the batter. Stir just until combined.
- Because einkorn absorbs liquid differently than modern wheat, you may need a splash more milk depending on the flour you’re using.
- Cook over medium heat so the pancakes have time to cook through before the outside browns.
Easy Einkorn Pancakes
- Total Time: 30 mins
- Yield: 4 servings 1x
Ingredients
- 2 cups einkorn flour (or organic whole wheat flour*)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Himalayan salt
- ½ cup ground flaxseed
- ¼ cup coconut sugar
- 2 large eggs
- 1½ cups milk (if using regular whole wheat flour, start with 1¼ cups and add more as needed until the batter is pourable*)
- Juice of 1 lemon
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons grass-fed butter, ghee, or coconut oil, plus more for cooking
Optional Toppings
- Grass-fed butter
- Pure maple syrup
- Ground cinnamon
- Fresh blueberries
- Plain whole-milk yogurt
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground flaxseed, and coconut sugar.
- In a separate bowl, whisk together the eggs, milk, lemon juice, vanilla, and melted butter, ghee, or coconut oil.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing. If the batter seems too thick, add a splash of milk until it reaches a thick but pourable consistency.
- Let the batter rest for 5 minutes. This allows the flaxseed to absorb moisture and helps create fluffier pancakes.
- Heat a large skillet or griddle over medium heat and lightly grease with butter, ghee, or coconut oil.
- Scoop about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles begin to form and the edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes, or until golden brown and cooked through.
- Serve warm with your favorite toppings.
Notes
- Einkorn flour naturally absorbs liquid differently than modern wheat, which is why it uses a bit more milk.
- Freshly ground flaxseed provides the best flavor and nutrition.
- These pancakes freeze beautifully. Let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Simply reheat in the toaster or oven for an easy weekday breakfast.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast
Frequently Asked Questions
Can I use whole wheat flour instead of einkorn?
Yes. Organic whole wheat flour works well. Start with about 1¼ cups of milk and gradually add more until the batter reaches a thick but pourable consistency.
Can I make these dairy-free?
Absolutely. Substitute your favorite unsweetened dairy-free milk and cook the pancakes in coconut oil instead of butter or ghee.
Can I freeze these pancakes?
Yes! Allow them to cool completely, then freeze in a single layer before transferring them to a freezer-safe bag. Reheat in the toaster, oven, or skillet for an easy breakfast.
Can I substitute yogurt for the milk?
Yes. Mix equal parts plain yogurt and water to create a milk substitute. You may need to add a little extra water depending on how thick your yogurt is.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
