Fluffy Buttermilk Pancakes with Einkorn Flour
Very tender and fluffy buttermilk pancakes made with einkorn flour
Ingredients
WET
- 3 eggs
- 2.5 cups buttermilk kefir works great too
- 1/2 cup milk
- 4 tablespoons butter warmed up but not hot
- 1 teaspoon vanilla extract
DRY
- 3 cups all-purpose einkorn flour I use Jovial
- 3 tablespoons sugar
- 1 teaspoon salt
- 1.5 teaspoons baking powder
- 3/4 teaspoon baking soda
- Fat for greasing the cooking surface I use ghee, bacon fat, or olive oil
Instructions
- Preheat griddle or large skillet over medium heat.
- Whisk together the wet ingredients in a large bowl starting with eggs (if I have time, I let the buttermilk and eggs warm up a little for easier mixing).
- Place a medium mesh strainer over the bowl, add the dry ingredients and sift into the buttermilk mixture.
- Stir with a large spoon until just combined, don't over mix (it's okay if it's lumpy).
- Grease the griddle or skillet. Cook pancakes until bottoms brown, tops form bubbles and tops are no longer runny. I use an scant 1/3 cup of batter per pancake. Flip and cook the other side until golden brown.
- If you want to keep fluffy buttermilk pancakes warm while you are making the rest, keep them in a 250ºF oven.
Notes
- It's important to not over mix the batter, otherwise pancakes will become rubbery and flat.
Try to not leave batter too long before cooking - baking soda has limited ability, and after the original bubble reaction, you will be more likely to get flat pancakes. - I sift the dry ingredients straight into the bowl to save me from washing an extra bowl. Feel free to mix them separately.