The Best Einkorn Sourdough Pancakes

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These sourdough einkorn pancakes provide a nourishing start to your morning, using ancient grains and a trusted cast iron skillet (or griddle!). I love making my super-quick sourdough discard pancakes, but it’s worth it to take a little extra effort and make these sourdough einkorn pancakes on a Saturday morning.

These are not the rubbery regular pancakes you might be used to. Not only are they the softest and fluffiest around, they’re extra digestible and nutrient rich.

Seriously, I think you will find that these pancakes are the absolute best pancakes you’ve tried.

I’ve been on a quest for the perfect, healthful pancake recipe for a while now, which is what led me to develop this recipe using einkorn flour AND sourdough starter. A match made in heaven, if you ask me. I love combining sourdough and einkorn together, especially for other sourdough recipes that aren’t going to be long fermented, like sourdough einkorn waffles, sourdough einkorn banana bread, and sourdough einkorn scones.

This post contains affiliate links, which means I may make a small commission at no extra cost to you. See my full disclosure here.

Why Use Einkorn Flour?

Einkorn is a true gem of the ancient grain world. Unlike the processed modern wheat that dominates our shelves, einkorn flour offers a higher level of digestibility. It also contains many nutrients that those of us who are on our journey towards healthier eating, crave.

But the appeal of einkorn isn’t limited to health benefits alone. It infuses every one of these pancakes with an unparalleled depth of flavor and a tender texture that simply melts in your mouth. It’s this unique blend of healthfulness and deliciousness that ensures einkorn flour holds a special place in my pantry. I always reach for it when I want to transform our family breakfasts into a more nourishing experience.

If you don’t have all purpose einkorn flour on hand, you can use regular all purpose flour instead. The texture will be a little denser and heavier, but still yummy!

Benefits of Sourdough

Sourdough is a fascinating process that does more than just add great flavor. When you use sourdough starter in pancakes, it brings a rich, tangy taste and also makes them easier to digest. The fermentation helps break down the grains, which means our bodies can absorb more of the nutrients.

It’s an old, time-tested method that turns a simple breakfast into something more nourishing and satisfying. There’s something really enjoyable about knowing these sourdough einkorn pancakes are both delicious and good for you.

Making fluffy sourdough pancakes is also the best way to use up leftover sourdough starter.

What you need to make Sourdough Einkorn Pancakes

Some basic tools you’ll need to make these fluffy pancakes are:

• A sourdough starter (grab some of my own sourdough starter if you don’t have one yet!)
• A large mixing bowl
• A whisk or sturdy wooden spoon
• Large griddle or cast iron skillet

You’ll also need to gather these basic ingredients:

• Einkorn flour: I use Jovial brand all purpose einkorn flour from Thrive Market, which is one of my favorite healthy grocery resources.
• Sourdough discard: Gives these pancakes that irresistible tang! I like to use leftover sourdough starter that has already fallen, but you can technically use it at any stage.
• Organic cane sugar: I’ll pass on the GMOs please. You can also substitute honey or maple syrup, but I’m okay with using a little bit of sugar in a recipe like this.
• Eggs: Any large eggs work. We’re blessed to get eggs from raising our own chickens.
• Milk: We use whole raw milk from our own cows, but any milk, including nut milks, will work for this recipe.
• Butter: I feel like melted butter is a huge part of what gives these delicious pancakes their signature texture. 
• Leavening agents: Baking soda, baking powder, and salt are crucial for leavening the pancake batter.

Step-by-step Instructions

If you haven’t yet melted the butter, get that going first. You don’t want it to be too hot when you add it to the batter, so do it gently or give it sufficient time to cool.

Whisk together the sourdough starter discard, eggs, sugar, and milk. Add the melted butter and whisk well.

Combine the einkorn flour, baking soda, baking powder, and salt well in a separate bowl, or be a rebel like me and just lightly mix up the dry ingredients on top of the wet ingredients (hey, I like to save dishes where I can).

Now, heat your cast iron skillets or hot griddle over medium to medium-high heat. Drizzle it with a little butter or coconut oil to prevent sticking. Make sure it’s preheated well before adding the batter. This delicate balance of heat ensures your fluffy sourdough pancakes turn out just right. 

I use a measuring scoop to ladle on about 1/3 cup of batter. Watch for those tiny bubbles on the surface, and when they burst, it’s time to flip to the second side. Using your eyes is the best way! Cook until both sides are golden brown. 

Serve immediately with fresh butter and a drizzle of real maple syrup.

Tips for the perfect pancake

• Always remember not to overmix your batter; a few lumps are perfectly fine and ensure we don’t overdevelop the gluten, making the pancakes wonderfully tender.
• Giving the batter 5 minutes or so to rest allows the flour to fully hydrate and the sourdough starter to work its magic, contributing to that sought-after fluffy texture.
• Make sure your griddle or cast iron pan stays at a consistent medium heat, to prevent burning and help with even cooking.
• Use a measuring cup or pancake batter dispenser for evenly sized, round pancakes.

Sourdough Einkorn Pancake Variations

Inviting a little creativity into the kitchen is a wonderful way to transform regular pancakes into something extraordinary!

I love adding mini chocolate chips, wild blueberries, or even a sprinkling of cinnamon sugar on top of the batter while cooking.

And what about toppings? Drizzling maple syrup over a hot griddle’s worth of sourdough einkorn pancakes is amazing. But what about garnishing them with fresh fruit or crushed nuts? Maybe even a little homemade whipped cream?

The possibilities are endless. And the rich flavors of sourdough and einkorn create the perfect canvas.

Want more? If you’re looking for a lot of sourdough discard recipes to add to your arsenal, type your email address in the box below and I’ll send you my free sourdough recipes ebook called Sourdough Discard Favorites, straight to your inbox!

I hope this recipe becomes a staple in your home as it has in mine. Here’s to slow mornings and full bellies, and don’t forget to leave a 5 star rating if you loved the recipe!

5 from 1 vote

Einkorn Sourdough Pancakes

Tender, fluffy, and easy on the gut, pancakes don't get much better than this!

Print Recipe

Prep Time:5 minutes mins

Cook Time:10 minutes mins

Total Time:15 minutes mins

Ingredients

• 2 cups sourdough discard
• 3 eggs
• 2/3 cup milk
• 6 tbsp butter melted
• 1/4 cup organic cane sugar can substitute honey
• 1 1/2 cups einkorn flour
• 1 tsp salt
• 1 tbsp baking powder
• 1 tsp baking soda

Instructions

• Whisk together the sourdough starter discard, eggs, sugar, and milk. Add the melted butter and whisk well.
• Combine the einkorn flour, baking soda, baking powder, and salt well in a separate bowl, or be a rebel and just lightly mix up the dry ingredients on top of the wet ingredients before combining.
• Preheat your griddle or cast iron skillet over medium to medium-high heat. Drizzle it with a little butter or coconut oil to prevent sticking.
• Ladle or scoop batter in 1/3 cup portions onto hot griddle. Once the pancake starts looking dry around the edges with little bubbles, flip them over. Cook until both sides are golden brown.
• Serve immediately with fresh butter and a drizzle of real maple syrup.

Course: Breakfast

Cuisine: American, Sourdough, Southern

Keyword: einkorn, sourdough, sourdough pancakes

Servings: 6

Calories: 372kcal

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