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Gingerbread-Spiced Einkorn Pancakes (with Freshly Milled Flour)

These Gingerbread-Spiced Einkorn Pancakes are the coziest way to welcome fall. Made with freshly milled whole grain einkorn flour and a vintage German spice blend (no ginger required!), they’re light, fluffy, and full of deep, warming flavor. Sweetened with honey, quick to make, and perfect with maple syrup or stewed fruit — a wholesome fall breakfast you’ll want on repeat.
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A stack of pancakes with maple syrup being poured from above, dripping down the sides and pooling at the bottom of the plate. Cinnamon sticks and whole einkorn berries are scattered on op of the black and white striped tea towel that's lining the background.
Prep Time:5 minutes
Cook Time:15 minutes
Resting Time:15 minutes
Total Time:35 minutes
Equipment
  • Grain Mill - optional, but highly recommended
  • wire whisk - I love a silicone balloon whisk that doesn't scratch my bowls
  • frying pan - nonstick or cast iron
  • ¼-cup measure - for scooping batter into the pan
  • spatula - for flipping pancakes neatly
Ingredients

Dry Ingredients

  • 260 g freshly milled Einkorn flour - from 1½ cups whole Einkorn berries
  • ¼ tsp salt
  • 3 tsp baking powder
  • 1½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp ground mace

Wet Ingredients

  • 60 g melted butter - 4 tbsp
  • 360 ml whole milk - 1½ cups
  • 2 large eggs
  • 50 g honey - 2 tbsp

Other Ingredients

  • butter - for greasing the pan
Instructions

Prepare Dry Ingredients

  • Weigh out whole Einkorn berries and mill them on the finest setting of your grain mill. Add salt, baking soda and spices and whisk to combine.

Combine Wet Ingredients

  • In a large bowl, whisk together melted and cooled butter, eggs, honey and milk.

Mix Batter

  • Add the dry ingredients to the wet and stir until the batter is still a little lumpy but mostly combined.
  • Let the batter rest for around 15 minutes to fully hydrate the flour.

Cook Pancakes

  • Heat a large nonstick or cast iron pan over medium-low heat and lightly grease with butter or coconut oil.
  • Use a ¼-cup measure to scoop the mousse-like pancake batter into the hot, greased skillet. Don’t scrape it out, or you’ll pop all the bubbles.
  • Cook until small bubbles break through the surface and the edges start to set, around 2 minutes. Carefully flip with a spatula and cook the other side for another minute or until browned.

Stack and Serve

  • Stack the finished pancakes on a small plate as they finish cooking, until you’ve used up all the batter. Serve with maple syrup, honey, or stewed fruit.
Notes
  • Use a whole milk style plant milk and coconut oil or vegan block butter for dairy-free pancakes.
  • Don’t overmix the batter. It will make the pancakes cook up flat. Any small lumps will disappear during resting and cooking.
  • Stack the cooked pancakes on a plate beside the pan to keep them hot while you cook the rest.
  • Store leftovers in an airtight container in the fridge for up to three days. They’ll firm up, so reheat before serving.
Servings: 4 people
Calories: 515kcal
Author: Sarah | Grains & Greens Kitchen