Meal
Ingredient
Occasion
Total Time
12 min + fermentation
Prep Time
10 minutes
Cook Time
2 minutes
Rating
Whole wheat einkorn pancakes are fermented overnight and don’t require a sourdough starter or sourdough discard. Get the health benefits of sourdough pancakes by letting batter ferment overnight or up to 24 hours on the counter. Flavorful, nutritious, and low glycemic, these whole grain nutrient dense pancakes are a wonderful way to start the day, especially with a slice of butter and a fried egg on top.
Whole wheat einkorn pancakes are fermented overnight and don’t require a sourdough starter or sourdough discard. Get the health benefits of sourdough pancakes by letting batter ferment overnight or up to 24 hours on the counter. Flavorful, nutritious, and low glycemic, these whole grain nutrient dense pancakes are a wonderful way to start the day, especially with a slice of butter and a fried egg on top.
Directions
Step 1
Mix pre-batter ingredients together, cover with compostable cling wrap and let ferment on counter overnight.
Step 2
After fermenting for 12-24 hours, add final batter ingredients to the pre-batter and mix until incorporated. The batter will be stiff. Let it rest for 10 minutes after adding ingredients and then stir again and it will relax and become easier to stir/mix. At this point, you may choose to add a little milk.
Step 3
Heat a pan on stovetop over medium temperature. Add butter or tallow to the pan and drop rounded spoonfuls of batter to the pan. Help spread the batter a bit with your spoon into a larger circle, as the batter will be thick. You may want to turn down the heat a little here, once the pan is pre-heated so the pancakes don’t brown too quickly. Carefully turn each pancake when you see bubbles forming around the edges. Cook approximately 60 seconds per side until golden, although times may vary depending on how hot the pan is.
Note
For thick, fluffy pancakes, keep the batter on the thicker side. This will give you pancakes with lots of height.
Tip #1
Serve with butter slice and drizzle of maple syrup or raw honey. Place a fried egg on top for a perfectly balanced breakfast!
Tip #2
This batter makes lots of pancakes, so store in the refrigerator all week and you’ll have fready-to-go pancake batter on hand for a nourishing, satisfying breakfast. Add a little baking soda to the batter to give it a fresh boost on later days.
Notes
Read our recipe notes below (6)