These are The Best Fluffy Einkorn Pancakes, made with an easy homemade buttermilk (no dense pancakes here) and Einkorn flour, an ancient flour that is more flavorful and higher in protein.

It’s a breakfast recipe on repeat in our house, and once you make it, you’ll love it so much you’ll keep it as your number one pancake recipe.

A stack of fluffy Einkorn pancakes on a plate topped with blueberries, butter, and maple syrup.

For more einkorn flour recipes, try Einkorn Banana Bread (super flavorful, lower in butter and sugar) and Einkorn Chocolate Chip Cookies (classic, but with einkorn flour).

How Einkorn Flour Impacts a Pancake Recipe

In developing this recipe, I made several batches of these pancakes, testing the following:

Einkorn Flour: Compared with all-purpose flour, all-purpose Einkorn flour absorbs less liquid than regular flour. All things being equal, a pancake recipe would need more einkorn flour than all-purpose flour to absorb the same amount of liquid ingredients (milk, butter, eggs).
Butter and Sugar: These pancakes have the same amount of butter as a recipe with all-purpose flour, but slightly more sugar to help accent the slightly richer flavor of the Einkorn flour.

A small amount of King Arthur all-purpose unbleached flour compared with a small amount of Jovial Einkorn all-purpose flour on a light background.

What Makes These Fluffy Pancakes So Good

Milk and Vinegar: Combining whole milk and vinegar makes an easy homemade buttermilk, which makes the pancakes thick and fluffy.
Einkorn Flour: Higher in protein and more flavorful (a little richer, more complex, sweeter, and more buttery tasting) than all-purpose flour.
Balanced Ingredients: Just the right amount of wet-to-dry ingredients, balancing flavor with a tested amount of sugar and butter.

What to Know About Einkorn Flour

It's one of the oldest varieties of wheat that was cultivated by humans.
It's higher in protein than all-purpose flour or modern wheat at 11.5-13.5%, compared with all standard all-purpose flour at 9-11%.
Einkorn flour is low on the gluten index (rated 0). The gluten is weak, and rather than stretching, it tears.
It is rich in phosphorus, vitamin B6, potassium, antioxidants, and amino acids.
It's gluten is easy to digest, which may be helpful to those with gluten sensitivity.

Ingredients

Below are the ingredients needed to make these Fluffy Einkorn Pancakes.

Milk: Use whole milk if possible, but 1 or 2% will work in a pinch.
White Vinegar: Used with the milk to create a homemade buttermilk. The taste of vinegar does not carry over to the pancakes. They will not taste like vinegar.
Einkorn Flour: Jovial produces an Einkorn flour available at Whole Foods, Amazon, and some other retailers. This recipe does not use any all-purpose flour. It uses 100% einkorn flour.
Granulated Sugar: The sugar balances the other flavors. The pancakes do not taste sweet.
Baking Powder and Baking Soda: For leavening.
Eggs: Use large eggs, pasture-raised if possible.
Butter: Used in the batter and on the pan. I use salted butter.

See the recipe card for full information on ingredients and quantities.

How to make the Best Fluffy Einkorn Pancakes

Below are the step-by-step instructions and photos for how to make the Best Fluffy Einkorn Pancakes.

*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.

A bowl with milk and vinegar combined to create a homemade butter milk, and a large bowl with all the wet ingredients combined.

Step 1. Homemade Buttermilk: In a small or medium bowl, combine the whole milk and vinegar. Stir to combine. Let it sit for 10 minutes, this will become a homemade buttermilk, and helps create fluffy pancakes.

Step 2. Wet Ingredients: Add the homemade buttermilk, melted butter, and eggs to a large mixing bowl and whisk to combine. Meanwhile, bring a large sauté pan to just below medium heat.

A bowl with dry ingredients combined, and a bowl with the fully combined batter.

Step 3. Dry Ingredients: In a large bowl, combine the einkorn flour, granulated sugar, baking powder, baking soda, and salt.

Step 4. Combine Wet and Dry Ingredients: Add the dry ingredients to the bowl with the wet ingredients and whisk to combine.

A large sauté pan with pancakes before and after being flipped over.

Step 5. Cook the Pancakes: Add a tablespoon of butter to the preheated sauté pan and swirl to coat the pan (think a heat setting of #4 out of 10). Cook for 1-2 minutes until a deep golden brown on the bottom, and the sides of the pancake are set. Flip and cook for an additional 30 seconds until brown on the second side, working in batches.

You do not need to add more butter to the pan when making additional batches, but you can if you like.

Serve warm with butter, maple syrup, powdered sugar, and berries.

Tips for the Best Einkorn Pancakes Every Time

Homemade Buttermilk: Making homemade buttermilk with milk and vinegar is easier (you're more likely to have it on hand), and it makes for ultra fluffy pancakes.

Cook to a Deep Golden Brown Color: Because einkorn flour is denser than standard all-purpose flour, it's important to cook the pancakes until they are a deep golden brown on both sides. This will ensure that the pancakes are fully cooked in the middle.