Sprouted Einkorn Blueberry Pancakes


  • 2 large eggs
  • 1½ cups plus 2 tablespoons (400 g) buttermilk
  • 2 tablespoons melted butter
  • 2½ cups (210 g) jovial Sprouted Einkorn Flour, plus 1 tablespoon for dusting the blueberries
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup of fresh or frozen blueberries


  1. Heat a skillet or cast-iron griddle to low heat.
  2. In a large bowl, whisk together the eggs, buttermilk and butter.
  3. In a medium bowl, sift together the 2½ cups of sprouted flour, sugar, baking powder, and salt.
  4. Add the flour mixture to the egg mixture, whisking until the batter is smooth.
  5. Combine the blueberries and 1 tablespoon of flour in the bowl that you used for the flour until evenly coated.
  6. Use a spatula to gently fold the blueberries in the pancake batter.
  7. Lightly grease the pan or griddle with butter.
  8. Scoop up 1/3 cup of pancake batter and pour onto the griddle. Cook for 3 minutes, until the top of the pancake begins to firm and the bottom is deeply golden brown.
  9. Flip the pancakes and cook for 2 minutes until cooked through.
  10. Serve warm with maple syrup.

Additional Tips

Recipe Note: If you don’t have buttermilk on hand, you can substitute with refit 1:1 or use 1 cup of yogurt and ½ cup plus 2 tablespoons of milk.