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Einkorn Sourdough Waffles or Pancakes, THME, DF, SF

Course Breakfast
Cuisine American
Prep Time 15 minutes
fermenting time 7 hours
Servings 6
Author Glenda Groff


  • 1 cup water
  • 3/4 cup sourdough starter
  • 1 1/2 cups Einkorn Flour I used 1/2 of all purpose and whole grain
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 egg
  • 2 egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vinegar
  • Pam Coconut Oil Spray


  1. Fermenting: In a mixing bowl, combine water, sourdough starter, and einkorn flour together. Allow dough to ferment for 7 hours at room temp OR 24 hours in the refrigerator. Mixing: Add cinnamon, vanilla, egg, egg whites, salt, and baking powder. Mix well. Add baking soda and vinegar. Fold into until combined. Cooking: Preheat skillet until hot. Lightly spray pam with coconut oil spray. Drop by heaping 1/4 cup full unto the skillet. When bubble appear on the surface of the pancake, flip and fry for 30 seconds more. .Repeat until all the batter has been used. Serve with syrup of your choice. 12 large pancakes.