Nothing can make you feel so at home as a fresh steaming stack of pancakes. These fresh milled einkorn sourdough discard pancakes are light and fluffy with a gentle sweetness and a hint of the signature nutty flavor of einkorn wheat. Made with fresh milled einkorn flour, you can feel good about feeding this to your family knowing that these pancakes will add to the nutritional value of your breakfast, especially when paired with another source of protein.

Pair with some homemade beef sausage patties or bacon and some maple syrup, honey, or homemade strawberry compote for a delightful breakfast.

These einkorn sourdough discard pancakes are perfect when served fresh or frozen for future breakfasts.

Before we begin, take a moment to look through the substitutions and notes sections for ingredient substitutions and tips, as well as instructions for freezing and reheating.

What is Einkorn?

Einkorn is an ancient grain – the oldest form of wheat known to man – and one that has remained unchanged for thousands of years. Unlike modern durum wheat varieties, Einkorn has not been hybridized. It contains a much simpler gluten structure, making it much easier to digest overall.

In my kitchen, I prefer to bake with fresh milled einkorn flour. Milling your grain just before baking preserves more of its natural nutrients and gives baked goods a rich, wholesome flavor. 

I buy my einkorn wheat berries here. Alternatively, you can buy pre-ground whole wheat einkorn flour here. 

Keep in mind that pre-ground whole wheat einkorn flour is compacted because it has been sitting, while fresh milled einkorn flour is loose and aerated. This is important to note as it will change the weight of measured flour. For this reason, I have included the total weight of flour in grams. If you do not have a kitchen scale and plan to use pre-ground whole wheat einkorn flour instead of fresh milled einkorn, I recommend sifting your flour through a mesh strainer to loosen it up before measuring.

Ingredients

4 tbsp butter, melted

¼ cup cane sugar (60 g)

2 eggs (≈ 105 g)

1¼ cup milk (265 g)

½ cup einkorn sourdough discard (100 g)

1 tsp vanilla extract (4 g)

½ tsp baking soda (4 g)

¼ tsp salt (1.5 g)

2½ cups fresh milled einkorn flour (300 g, or 120 g per cup)

Directions

1. Whisk together the melted butter, sugar, and vanilla extract in a large bowl until smooth.

2. Beat in the eggs, then pour in the milk and mix until fully combined.

3. Stir in the sourdough discard, followed by the salt and baking soda.

4. Add the flour gradually, mixing as you go, until the batter is smooth and lump‑free.

5. Preheat a buttered griddle or skillet over low–medium heat.

6. Scoop the batter onto the hot surface (about 3 tbsp or a scant ¼ cup per pancake). Cook until bubbles form on top and the edges look set, then flip. Each side should cook in under a minute.

7. Serve warm with bacon or homemade sausage patties, pure maple syrup, or a spoonful of homemade strawberry compote.

Substitutions

Milk

Substitute milk for water 1:1. I have used water many times and it has turned out nice and fluffy, just not quite as tall. Alternatively, you could also use leftover whey or buttermilk.

If using water in place of milk, add 2 tsp of lemon juice to provide the acidity needed to react with the alkaline baking soda in order to make the pancakes light and fluffy.

Butter

For a dairy-free option, unsweetened applesauce adds moisture and a subtle sweetness. 

Alternatively, Beef tallow is odorless and flavorless, so it does well in place of butter and is another great source of healthy fats.

Cane Sugar

Honey is a great natural sweetener. Use 3 tbsp of honey as a substitute for ¼ cup of cane sugar. Alternatively, you can substitute the cane sugar with coconut sugar or maple sugar 1:1.

You can completely omit the sugar without affecting the texture of the pancakes if you so desire.

Notes

Milk Fat and Weight

I use A2A2 whole milk, which is heavier than 2% or skim. If you use a different type of milk, the gram weight and fat content will change slightly, so adjust as needed. You might even add another tbsp of butter to make up for the lower fat content.

Discard Consistency and Weight

My sourdough discard is 100% all‑purpose einkorn at 75% hydration. You can use any discard, but keep in mind that different grains and hydration levels change both weight and thickness. Einkorn is a very thirsty grain, so einkorn discard is usually thicker than discard made with modern wheat.

If your discard is runny, start with a little less milk and add more as needed.  

If your discard is thicker than mine, you may need extra milk to reach the right batter consistency.

Fresh-Milled Flour

 For the best flavor and nutritional benefits, I highly recommend using freshly milled einkorn flour. I buy my einkorn wheat berries here. Alternatively, you can buy pre-ground whole wheat einkorn flour here. 

Use a mixer

To make a smooth batter, use a hand mixer or stand mixer. I’ve mixed this recipe by hand, but it can be a lot of work.

Preheat Thoroughly

 Ensure your griddle or skillet is properly preheated before adding the batter so that the pancakes do not stick. 

To be sure that it’s ready, you can do a sizzle test. Simply wet the tips of your fingers with water and flick a few drops onto the hot waffle iron. If it sizzles, then it is ready to cook. 

Experiment with Toppings

 Get creative with your toppings! Fresh berries, homemade whipped cream, maple syrup, homemade strawberry compote, or a drizzle of honey are all wonderful choices.

Storage Instructions

Counter 

Allow the cooked pancakes to cool completely before transferring to a bag or airtight container to avoid trapping in moisture.

Store in an airtight container on the counter for 3-4 days at room temperature. 

Refrigerator 

Allow the cooked pancakes to cool completely.

Stack the pancakes in an airtight container or plastic bag. If using a plastic bag, compress the bag to ensure there is no extra air before twisting or tying it off. 

Store in the refrigerator for up to 2 weeks. 

Freezer

Allow the cooked pancakes to cool completely before freezing. 

You can freeze the pancakes at any time before they go stale, but I would recommend freezing them on the day they were made for optimal freshness. 

Stack the pancakes in an airtight container or plastic bag with a sheet of butcher paper or unbleached parchment paper in between each layer of waffles to prevent them from freezing together. If using a plastic bag, compress the bag to ensure there is no extra air before sealing or tying off. 

Store in the freezer for up to 6 months.

Reheating Instructions 

Skillet or Griddle 

Remove as many pancakes from the freezer as you intend to use. 

Preheat your griddle to 250°F. If using a cast iron skillet, set the heat to medium-low. Place the pancakes on the griddle or skillet as it preheats to allow them to thaw quickly.

Warm for 1-2 minutes on each side. 

Oven 

Remove as many pancakes from the freezer as you intend to use.

Line a baking sheet with unbleached parchment paper or grease with butter.

Preheat the oven to 250°F, or put on a warming setting. 

Place each frozen pancake on the lined baking pan and allow them to warm in the oven for about 5-10 minutes, or 1-2 minutes per side until warmed through. 

Toaster Oven

Preheat the toaster oven to 300°F.

Place the pancakes directly on the rack or on a small baking tray.

Heat for 4-6 minutes, flipping once if desired, until warmed through and lightly crisp on the outside.

If these fresh milled einkorn sourdough discard pancakes make their way to your table, please let me know how you enjoyed them in the comment section below!

With love from my kitchen to yours,

Katherine