I didn’t discover einkorn flour until my neighbor brought over a bag she’d ordered by mistake. I’d never heard of it before, but she swore it was easier on her stomach than regular wheat flour. That weekend, I decided to try it in my usual pumpkin pancake recipe.
The results were better than I expected. The einkorn gave the pancakes a slightly nutty flavor that paired perfectly with the pumpkin and spices. Plus, my kids actually ate them without complaining—which is saying something. Now I keep einkorn flour stocked in my pantry just for these pancakes.
Why You’ll Love These Einkorn Pumpkin Pancakes
- Ancient grain goodness – Einkorn flour gives these pancakes a nutty flavor and makes them easier to digest than regular wheat flour, so you can feel good about what you’re eating.
- Perfect fall flavors – The combination of pumpkin puree with warm spices like cinnamon, ginger, and nutmeg creates that cozy autumn taste we all crave.
- Quick weekend breakfast – Ready in just 20-35 minutes, these pancakes are perfect for lazy Saturday mornings when you want something special without spending hours in the kitchen.
- Fluffy texture – The buttermilk and perfect balance of baking powder and baking soda create pancakes that are light and fluffy every time.
- Wholesome ingredients – Made with real pumpkin puree and quality einkorn flour, these pancakes are a healthier twist on the classic breakfast favorite.
What Kind of Einkorn Flour Should I Use?
You have two great options for these pumpkin pancakes – all-purpose einkorn flour or whole wheat einkorn flour, and both will give you delicious results. The all-purpose version will create lighter, fluffier pancakes with a milder flavor, while the whole wheat einkorn adds a bit more nutty taste and heartiness. If you’re new to einkorn, I’d suggest starting with the all-purpose variety since it behaves more like regular flour and is easier to work with. Keep in mind that einkorn flour absorbs liquid differently than regular wheat flour, so don’t worry if your batter seems a little thicker or thinner than you’re used to – that’s totally normal.
Options for Substitutions
These pancakes are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:
- Einkorn flour: If you can’t find einkorn flour, regular all-purpose flour works fine – use the same amount. Whole wheat flour is another good option, though your pancakes will be a bit denser.
- Buttermilk: No buttermilk? Mix 1¾ cups regular milk with 2 tablespoons lemon juice or white vinegar, let it sit for 5 minutes until it curdles, and you’re good to go.
- Pumpkin puree: You can swap this with mashed sweet potato, butternut squash puree, or even applesauce for a different flavor profile. Just make sure it’s the same consistency as pumpkin puree.
- Spices: Don’t have all the spices? You can use 2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, and nutmeg combo.
- Sugar: Brown sugar, maple syrup, or honey work well here. If using liquid sweeteners, reduce the buttermilk by 1-2 tablespoons to keep the batter consistency right.
- Eggs: For each egg, you can substitute with ¼ cup applesauce or mashed banana, though the pancakes will be slightly more dense.
Watch Out for These Mistakes While Cooking
The biggest mistake when making einkorn pancakes is overmixing the batter, which can make your pancakes tough and dense instead of light and fluffy – einkorn flour is more delicate than regular wheat flour, so mix just until the ingredients are combined and a few lumps remain. Another common error is making the pan too hot, which will burn the outside while leaving the inside undercooked, so keep your heat at medium or medium-low and let the pan preheat properly before adding batter. Don’t skip letting the batter rest for 5-10 minutes after mixing, as this allows the einkorn flour to fully hydrate and results in better texture. Finally, resist the urge to press down on the pancakes with your spatula while they’re cooking – this squeezes out all the air bubbles that make them fluffy, and instead wait for bubbles to form on the surface before flipping.
What to Serve With Einkorn Pumpkin Pancakes?
These spiced pumpkin pancakes are perfect for a cozy fall breakfast, and they pair beautifully with maple syrup and a pat of butter. I love serving them alongside crispy bacon or breakfast sausage to balance out all those warm spices with something savory. A dollop of whipped cream or Greek yogurt on top adds a nice creamy contrast, and you can even sprinkle some toasted pecans or pumpkin seeds for extra crunch. For drinks, they go great with hot coffee, spiced chai, or even a glass of cold milk for the kids.
Storage Instructions
Refrigerate: Leftover pumpkin pancakes keep really well in the fridge for up to 4 days. Just stack them with a piece of parchment paper between each pancake and store in an airtight container. They’re perfect for quick breakfasts throughout the week!
Freeze: These pancakes are fantastic for meal prep – you can freeze them for up to 3 months. Let them cool completely, then place them in a single layer on a baking sheet to freeze for about an hour before transferring to a freezer bag. This prevents them from sticking together.
Warm Up: To enjoy your stored pancakes, just pop them in the toaster or toaster oven until they’re heated through and slightly crispy on the outside. You can also warm them in the microwave for 30-60 seconds, though they won’t be quite as fluffy that way.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-20 minutes |
| Total Time | 20-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 45-52 g
- Fat: 45-55 g
- Carbohydrates: 295-315 g
Ingredients
For the pancake batter:
- 2 cups jovial all-purpose einkorn flour or 2 1/4 cups jovial whole wheat einkorn flour
- 3 tbsp sugar
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1 3/4 cups buttermilk
- 1 cup pumpkin puree
- 3 tbsp unsalted butter, melted
For cooking:
- Additional melted butter, as needed
Step 1: Combine the Dry Ingredients
- 2 cups Jovial All-Purpose Einkorn Flour OR 2 1/4 cups Jovial Whole Wheat Einkorn Flour
- 3 tbsp sugar
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
In a large mixing bowl, whisk together the flour (either 2 cups Jovial All-Purpose Einkorn Flour or 2 1/4 cups Jovial Whole Wheat Einkorn Flour), sugar, baking powder, salt, baking soda, ground cinnamon, ground ginger, and ground nutmeg until everything is well combined.
This ensures an even distribution of leavening and spices throughout your batter.
Step 2: Mix the Wet Ingredients
- 2 large eggs
- 1 3/4 cups buttermilk
- 1 cup pumpkin puree
- 3 tbsp unsalted butter, melted
In a separate bowl, whisk together the eggs, buttermilk, pumpkin puree, and melted unsalted butter until smooth.
Make sure your melted butter is slightly cooled to avoid scrambling the eggs.
Step 3: Combine Wet and Dry Ingredients
- dry ingredients from Step 1
- wet ingredients from Step 2
Pour the wet mixture from Step 2 into the bowl with the dry ingredients from Step 1.
Gently stir with a spatula or wooden spoon until just combined.
Be careful not to overmix; a few lumps are perfectly fine and will help keep the pancakes light and fluffy.
Step 4: Cook the Pancakes
- additional melted butter, as needed
- pancake batter from Step 3
Heat a nonstick skillet or griddle over medium heat and brush with a little of the additional melted butter.
For each pancake, pour about 1/4 cup of batter onto the skillet.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook until golden brown on the other side, another 1-2 minutes.
Repeat with the remaining batter, adding more melted butter to the skillet as needed.
I like to keep the cooked pancakes warm in a low oven until everything is ready to serve.
Sweet Einkorn Pumpkin Pancakes
Ingredients
For the pancake batter:
- 2 cups Jovial All-Purpose Einkorn Flour OR 2 1/4 cups Jovial Whole Wheat Einkorn Flour
- 3 tbsp sugar
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1 3/4 cups buttermilk
- 1 cup pumpkin puree
- 3 tbsp unsalted butter, melted
For cooking:
- additional melted butter, as needed
Instructions
- In a large mixing bowl, whisk together the flour (either 2 cups Jovial All-Purpose Einkorn Flour or 2 1/4 cups Jovial Whole Wheat Einkorn Flour), sugar, baking powder, salt, baking soda, ground cinnamon, ground ginger, and ground nutmeg until everything is well combined. This ensures an even distribution of leavening and spices throughout your batter.
- In a separate bowl, whisk together the eggs, buttermilk, pumpkin puree, and melted unsalted butter until smooth. Make sure your melted butter is slightly cooled to avoid scrambling the eggs.
- Pour the wet mixture from Step 2 into the bowl with the dry ingredients from Step 1. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine and will help keep the pancakes light and fluffy.
- Heat a nonstick skillet or griddle over medium heat and brush with a little of the additional melted butter. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, another 1-2 minutes. Repeat with the remaining batter, adding more melted butter to the skillet as needed. I like to keep the cooked pancakes warm in a low oven until everything is ready to serve.
