Einkorn Puff Pancake

4.77 from 90 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: einkorn dutch baby, einkorn puff pancake, German pancake

Servings: Slices

Author: Lisa Bass

Equipment

2 12 inch Cast Iron Skillet

Ingredients

8 tablespoons butter melted, 113 grams
6 large eggs
1 cup milk 244 grams
2 tablespoons honey 42 grams (if using granulated sugar, 24 grams)
1/4 teaspoon salt 1 gram
1 teaspoon vanilla 5 grams
1 1/2 cups all purpose einkorn flour 195 grams

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 9x13 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