Einkorn puff pancakes are delicious, Dutch-baby-style pancakes that are super simple to whip up. Simply blend the ingredients together, pour the batter, and bake. Your entire family will love this fluffy, sweet, and simple breakfast staple.
Einkorn flour is a staple in our kitchen. This delicious ancient grain boasts a rich nutty flavor and is packed full of vitamins, minerals, and nutrients. It can be a good alternative for those with mild gluten sensitivity. Unlike modern wheat, einkorn is easier to digest because of its simple gluten structure.
Einkorn is the most ancient form of wheat and has many health benefits. This is due to its lack of hybridization, therefore having the ability to pass nutrients into the body more readily. I love to get this traditional wheat into our diets as often as I can with tasty recipes like chocolate einkorn protein muffins, einkorn sourdough bread, einkorn chocolate chip cookies, easy einkorn brownies, einkorn tortillas, and this einkorn puffy oven pancake recipe!
This recipe is just like your favorite fluffy German pancakes, but with a healthy spin. These einkorn puff pancakes come out perfectly sweet with crispy edges, a warm tender center, and a berry syrup that takes them over the top. Serve them with a side of scrambled eggs and fresh fruit for a perfect crowd pleasing breakfast that is sure to become a new favorite.
Why You’ll Love This Recipe
Quick – This is one of my favorite breakfast recipes. All it takes is blending up the batter, pouring, and baking! This easy and fast meal is perfect for any day of the week.
Wholesome – This simple recipe is made with 100% clean ingredients that you can feel good about feeding to your family.
Customizable – These einkorn pancakes are perfect for customizing and adding all of your favorite toppings. Top them with homemade whipped cream and fresh berries, sprinkle them with chocolate chips or even try savory toppings like bacon, a fried egg, melty cheese, and fresh avocado slices.
Ingredients
Honey or sugar – Maple syrup is also a good substitute.
Vanilla – Homemade vanilla is easy to make with two simple ingredients and takes any baked good to the next level.
Einkorn flour – I usually purchase einkorn berries and all purpose einkorn flour from Azure Standard.
Milk – I prefer to use whole milk in this recipe for the best results. Dairy alternative milks such as almond milk and coconut milk will work, but may result in a different richness, texture, and rise.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Cast iron skillets – I used two 12 inch skillets.
Grain mill (optional, but I love grinding my own flour)
How to Make Einkorn Puff Pancakes
Step 1: Preheat oven to 425 degrees Fahrenheit and gather ingredients. Place two 12 inch cast iron skillets into the oven and allow to preheat while you make the batter. Melt the butter and allow to cool for a few minutes.
Step 2: Mix together the eggs, milk, honey, salt, butter, vanilla, and einkorn flour. Blend until completely combined.
Step 3: Pull the cast iron skillets out of the oven and add a few pats of butter, spread the butter around the pan as it melts.
Step 4: Distribute the puff pancake batter into the skillets evenly. Place both skillets in the oven and bake for 20 minutes or until puffy and starting to turn golden brown around the edges.
Step 5: While the pancakes bake, add frozen berries to a medium sauce pan with lid on and cook over medium heat, to release the liquid. Cook for about 10 minutes. Remove the lid and cook for an additional 10 minutes to reduce the liquid.
Step 6: Add the honey. Leave the berries whole, or blend with an immersion blender if you would like a smoother syrup consistency. You can also use just blueberries like in my blueberry sauce recipe.
Step 7: Remove the skillets from the oven and slice the puff pancakes, add the berry syrup, and serve.
Tips
- When adding the ingredients to the blender, I like to add the eggs first, and the melted butter last. This will help prevent curdling if the butter is too hot when it goes into the blender.
- My favorite way to serve this is with some berry syrup. Just heat up some frozen berries (blueberries or mixed berries) and a little bit of honey in a saucepan.
- Make sure your skillets are nice and hot before adding the batter. This allows the pancakes to cook well and gives them a nice crust.
- The blender is by far the easiest, and my favorite way, to mix the ingredients. No worries if you don’t have one, you can simply whisk the ingredients in a large bowl.
- Bringing your milk and eggs to room temperature before using them in the recipe will help to get a smoother batter and a higher rise in your final result.
Recipe FAQs
Don’t skimp on salt. Salt seems like an odd ingredient to add to pancakes or baked goods, but it brings out the flavor and sweetness in the dish. If you skip it, your recipes will lack flavor.
Dutch baby pancakes (also known as puff pancakes) are larger, thicker, and puffier. Whereas standard pancakes like my sourdough buttermilk pancakes are smaller, thinner, and offer a different texture. Can I substitute all-purpose flour for einkorn?
I buy my einkorn berries from Mockmill or through Azure Standard to grind with my grain mill. You can also purchase Jovial organic einkorn unbleached all purpose flour on Amazon.
More Breakfast Recipes from the Farmhouse
- Sourdough Breakfast Sandwich
- The Best Easy Breakfast Pizza Recipe
- Homemade Pancakes With Freshly Milled Flour
- Healthy And Delicious Morning Glory Muffins
- Sourdough Monkey Bread
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Einkorn Puff Pancake
Equipment
Ingredients
Berry Syrup (optional)
- 12 ounces frozen strawberries
- 12 ounces frozen blueberries
- 1/4 cup honey, 84 grams
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Place two 12 inch cast iron skillets into the oven and allow to preheat while you make the batter.
- Melt the butter and allow to cool for a few minutes.
- Mix together the eggs, milk, honey, salt, butter, vanilla, and einkorn flour.
- Blend until completely combined.
- Pull the cast iron skillets out of the oven and add a few pats of butter, spread the butter around the pan as it melts.
- Distribute the puff pancake batter into the skillets evenly.
- Place in the oven and bake for 20 minutes or until puffy and starting to turn golden brown around the edges.
Berry Syrup Instructions
- Add frozen berries to a medium sauce pan with lid on and cook over medium heat, to release the liquid. Cook for about 10 minutes.
- Remove the lid and cook for an additional 10 minutes to reduce the liquid.
- Add the honey. Leave the berries whole, or blend with an immersion blender if you would like a smoother syrup consistency.
- Slice the puff pancake, add the berry syrup, and serve.
Notes
- When adding the ingredients to the blender, I like to add the eggs first, and the melted butter last. This will help prevent curdling if the butter is too hot when it goes into the blender.
- Make sure your skillets are nice and hot before adding the batter. This allows the pancakes to cook well and gives them a nice crust.
- The blender is by far the easiest, and my favorite way, to mix the ingredients. No worries if you don’t have one, you can simply whisk the ingredients in a large bowl.
- If you do not have a cast iron pan, a oven proof skillet or baking dish will also work. A 9×13 pan also works for this recipe.
- Bringing your milk and eggs to room temperature before using them in the recipe will help to get a smoother batter and a higher rise in your final result.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe this morning and it’s the most delicious breakfast pancake I have ever eaten! My husband said it was real good! The recipe is perfect and no need to improvise.
Thank you Lisa, you did it again!
Amazing! Thank you! My family eats this all the time! Perfect balance of sweet pancake and protein.
Works for this busy mom , very easy and delicious!
I love this recipe and it is a favorite with my family, that being said I would not describe this as a meal full of protein, to get 2 eggs worth of protein you would have to eat 1/2 cup of flour and 1/4 of a cup is a serving. In the instructions it says to pull the pan out of the oven, add the butter and let cool for a few minutes. This defeats the purpose of pre-heating the pan. Again I do love this recipe and it is delicious
Omg! Sooo good! This was literally one of the best meals I’ve made, and I simply can’t get enough. They’re perfectly sweet (just enough) and I’m feeling so happy! Kids and hubby enjoyed the meal as well. Served it with scrambled eggs for a dinner.
Hello! I would love to make this but I use Kamut flour, do you know if that would work?
Einkorn has a different hydration level! I would use my regular puff pancake recipe.
How many tablespoons of butter?
8.
What kind of pan would you recommend if I don’t have cast iron? also, is the 1 stick of butter in the recipe going in the batter or the bottom of the pans? thank you
Yes! You could use any oven safe pan.
Absolutely delicious!! Both the pancake and berry sauce. I used a 9×13 glass baking and it turned out great!
I’ve made these twice and they don’t puff up for me—they don’t look like the picture at all. Any idea why not?
I made it twice and they did and third time it didn’t. I put it in a bit early (at 405 was in a hurry) so maybe it needs to be hot enough. I waited extra long too cuz in one comment she said it will eventually but after 7 more minutes it still didn’t and was getting to dark on the bottom and sides. ( so much for being in a hurry lol)