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Get ready for a breakfast upgrade with these einkorn blueberry pancakes! Nutty, whole grain einkorn flour and sweet blueberries come together for fluffy, golden pancakes that are anything but ordinary. Perfect with a drizzle of blueberry lemon syrup. These pancakes make mornings a little more exciting!

Syrup being poured over a stack of einkorn pancakes.
Whole wheat einkorn pancakes.
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Here is Why This Einkorn Pancake Recipe Works

Whole Grain Goodness: Made with einkorn flour, these pancakes are packed with flavor and a little extra texture. Who knew pancakes could be this interesting?

Minimal Fuss, Big Reward: No complicated steps here. Just mix, pour, and flip for golden pancakes every time. Breakfast win!

Berry Bursts in Every Bite: Fresh or frozen blueberries add juicy pops of sweetness, making each bite a treat without the need for extra sugar overload.

Customizable to Your Taste: Almond milk, regular milk, coconut sugar, or brown sugar—this recipe’s got options so you can make it just how you like it.

If you like this recipe, try our Kamut Buttermilk Waffles or sourdough pancakes.

The Ingredients

  • Pantry: Einkorn flour, coconut sugar or brown sugar, baking powder, salt, oil
  • Fridge: Eggs, almond milk or milk of choice, 
  • Produce: Fresh or frozen blueberries
A stack of einkorn pancakes with blueberry syrup in the background.

Variations 

Lemon Poppyseed Blueberry Pancakes: Add 1 tablespoon of poppy seeds and the zest of one lemon.

Orange Zest Blueberry Einkorn Pancakes: Add the zest of one orange to the batter.

Coconut Blueberry Pancakes: Substitute the almond milk with coconut milk and sprinkle ¼ cup shredded coconut into the batter.

Check out more einkorn recipes for everything from breakfast to hearty dinners.

Tips for Success with Einkorn Pancakes

  • Stir until just combined to keep your pancakes light and fluffy.
  • Use Fresh or Frozen Blueberries. Fresh blueberries work great, but if you’re using frozen, add them to the batter at the last moment to avoid too much color bleeding.
  • Cook on medium heat and keep an eye on the skillet. Too hot, and the pancakes may burn before they’re cooked through; too low, and they can turn out pale and dense.
  • A light coating of oil or butter between each pancake helps them cook evenly and gives them a golden finish.
Whole wheat einkorn pancakes on a plate next to orange juice and bacon.

Storage

Refrigerate: Stack pancakes with a small piece of parchment paper in between to prevent sticking, then place in an airtight container. They’ll stay fresh in the fridge for up to 3 days.

Freeze: For longer storage, lay pancakes on a baking sheet in a single layer and freeze until firm, then transfer to a freezer-safe container. They’ll keep well in the freezer for up to 3 months.

Reheat: To reheat, warm refrigerated or frozen pancakes in a toaster, on a skillet over low heat, or in the microwave (about 30 seconds for refrigerated, up to 1 minute for frozen).

Pouring syrup over a stack of whole grain pancakes.

Blueberry Pancakes with Whole Wheat Einkorn Flour

These einkorn blueberry pancakes bring a fresh twist to breakfast! With the nutty flavor of whole grain einkorn and juicy blueberries, they’re tasty, simple, and perfect for any morning. Stash extras in the fridge or freezer, and you’re all set for easy, delicious breakfasts all week.

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A stack of whole wheat einkorn blueberry pancakes.
Prep Time: 8 minutes
Cook Time: 6 minutes
Total Time: 14 minutes
5 from 30 votes

Whole Wheat Blueberry Einkorn Pancakes

By Dahn Boquist
Whole wheat einkorn flour makes an incredibly delicious pancake and does not have the bitterness that regular whole wheat flour can sometimes have. Serve these up with our blueberry lemon syrup but if you want to limit your sugar intake then make the syrup without the sugar. It will be more of a sauce than a syrup.

If you make this recipe, please leave a star rating and comment.

Servings: 10 to 12 pancakes
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Ingredients 

Pancakes

  • 1-¾ cups whole grain einkorn flour, 198 grams
  • 2 tablespoons coconut sugar or brown sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 eggs, slightly beaten
  • 1-¼ cups almond milk or milk of choice
  • 3 tablespoons light olive oil
  • 1-½ cups fresh or frozen blueberries

Syrup (optional)

Instructions 

  • In a large bowl, stir together flour, sugar, baking powder, and salt. In another small bowl, mix with a fork the egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened.
  • Gently fold in the blueberries. (See notes)
  • Heat a skillet on medium heat and grease the pan with a little oil or butter. Add about 1/4 cup of pancake batter to the skillet and wait for the bubbles to form on top (3 to 4 minutes).
  • When the bubbles cover the whole surface of the pancake and the opposite side is golden brown, flip the cake and cook the other side until golden brown (about 2 minutest).

Notes

  • It is very easy to over-measure flour if you use measuring cups, you will have more success if you use a scale to measure your flour.
  • Often times the batter will become streaked purple from the blueberry juices, especially if you use frozen blueberries. If you want to avoid this from happening then instead of stirring the blueberries into the batter, pour the batter onto the griddle then sprinkle some blueberries on top of the pancake.

Nutrition

Serving: 1, Calories: 157kcal, Carbohydrates: 25g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Cholesterol: 33mg, Sodium: 194mg, Fiber: 3g, Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

About Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandchildren or exploring the beautiful Pacific Northwest.

Read More About Me

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16 Comments

  1. Laura says:

    Hello! Wow, these look soooooooooooo good.
    I have the all-purpose Einkorn. Do I need to change the amount if I were to use the all-purpose?
    Thank you so much!

    Reply
    1. Dahn Boquist says:

      These work well with all-purpose einkorn flour. You may want to use slightly less milk if you like your pancakes thick. Start with 1/4 cup less milk and add more if the batter looks too thick. Thanks for the question. Enjoy the pancakes.

      Reply
  2. John/Kitchen Riffs says:

    We love our scale! Haven’t converted all (or even most) of our recipes from volume measurements, but it’s the way to go. Anyway, terrific pancakes! These look SO good. Thanks!

    Reply
  3. GiGi Eats says:

    I would like a SKY HIGH pile of these flap jacks!

    Reply
    1. Dahn says:

      Do it! You will love them to the moon!

      Reply
  4. Angie@Angie's Recipes says:

    Einkorn is definitely a favourite. These pancakes look droolworthy!

    Reply
  5. Tara says:

    I still haven’t used einkorn, but definitely need to try! These pancakes look incredible. Love that you provided background info.

    Reply
    1. Pat says:

      Thanks, Tara…..Hope you try the einkorn flour, these pancakes are wonderful. 🙂

      Reply
  6. Jessy @ The Life Jolie says:

    You’re giving me MAJOR breakfast jealousy- these looks so pretty and so delicious! I’d love a full stack!

    Reply
    1. Pat says:

      Hi, Jessy….Oh, you will not be disappointed in these pancakes. Super delicious! 🙂

      Reply
  7. Kristen says:

    I would love to make these to freeze!!!

    Reply
    1. Pat says:

      Hi, Kristen….Thanks for checking out our site, I have never had enough pancakes left to freeze but I would think they would freeze just fine. Maybe thaw and reheat on a griddle. Give it a shot and let us know how it works. 🙂

      Reply
  8. Emily says:

    I want to eat this for breakfast, lunch and dinner! These pancakes look so delicious and I’m curious to try einkorn now!

    Reply
    1. Pat says:

      Hi, Emily! These are my favorite pancakes….the einkorn flour really does make a difference. Enjoy anytime! 🙂

      Reply
  9. Andrea @ Cooking with Mamma C says:

    I really want to try einkorn flour! I use white whole wheat flour often, but I have a feeling my family might prefer the taste of einkorn. And, that blueberry syrup! These pancakes must be awesome.

    Reply
    1. Pat says:

      Hi, Andrea….These pancakes really are wonderful, the einkorn flour does have more flavor than traditional flour, hope you can try some. The blueberry-lemon syrup is delicious. 🙂

      Reply