Acorn flour pancakes are a simple and delicious breakfast recipe to help you show off the incredible flavor of cold-leached acorn flour!
Acorn pancakes?
Hopefully, you’ve read our detailed guide or watched our video about how to make high quality, homemade cold-leached acorn flour. If so, maybe you now have a bag of acorn flour that you’re trying to find good recipes for.
In that case, this acorn flour pancake recipe is the perfect way to put your flour to good use for breakfast or brunch!
Acorn flour pancakes – a good simple recipe to show off the unique sweet and nutty flavor of cold-leached acorn flour.
Benefits and features of our acorn pancake recipe:
- Uses 100% acorn flour — no additional flours or wheat flour necessary.
- Produces a light, fluffy pancake, not a brick.
- High in protein (the addition of yogurt and egg boosts the protein levels, but acorn flour already has higher protein than wheat flour).
- Can be prepped, cooked, and on the table in about 15 minutes.
- Allows you to humble brag to your friends and post to social media about your wild food endeavors and consumption of local, native plant foods.
Ingredients you’ll need to make this recipe (for 2-3 servings):
- 1/2 cup finely ground cold-leached acorn flour (45 grams)
- 1/2 cup whole organic greek yogurt (maybe a little more, depending on brand and liquid levels/thickness)
- 1 duck egg or jumbo chicken egg
- 1/8 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- butter (for frying pan and/or for top of pancakes)
- pure maple syrup drizzled on top once plated
What makes this recipe work – and the step you can’t skip:
The reaction between the yogurt (which is acidic) and the baking soda and baking powder is what makes this recipe work (aka yield a fluffier pancake) — but that reaction takes a bit of time.
The finished consistency of your acorn flour pancakes should look about like this when the pancakes are cut.
First, you’ll start by mixing together the wet ingredients in one bowl and the dry ingredients in another bowl. Then you’ll pour your dry ingredients into your wet ingredients and stir them together thoroughly.
Nope, your batter is NOT ready for the frying pan yet. Instead, you need to let the batter sit for 10 minutes BEFORE you start cooking your pancakes. If you don’t, you may well end up with a brick-like pancake instead of a fluffier pancake.
How to tell if you need to add more yogurt to your batter
Our favorite store bought yogurt (and the one we use when making acorn pancakes) is Wallaby’s organic whole plain Greek yogurt. You can use any type of whole plain yogurt you want, but different brands have different consistencies.
Some yogurts are thicker, some are more watery. So, you’ll have to decide whether to add a bit more yogurt to your pancake batter before you go all-in on cooking.
If you’re making this recipe the first time and don’t yet have an informed intuition about the batter’s ideal consistency, here’s the best way to decide whether to add more yogurt or not:
- After 10 minutes of letting the batter rest and react, put a “dollop” (that’s southern for “small amount”) into your heated, buttered frying pan (over medium heat) to make one small test pancake.
- Is the test pancake too dense or thick? If so, mix in a bit more yogurt and wait a couple minutes before giving it another go.
Ok, now you’re ready to make acorn flour pancakes!
Acorn pancakes almost ready to plate. Tip: If the pancake batter is too thick in the middle of the pancake when you first put it in the pan, gently press it down to level with the bottom of a spoon to ensure it evenly cooks through.
Fluffy acorn flour pancakes
A delicious fluffy pancake made from 100% cold leached acorn flour.
Ingredients
- 1/2 cup finely ground cold-leached acorn flour (45 grams)
- 1/2 cup whole organic greek yogurt (*Maybe a little more, depending on brand and liquid levels/thickness - see notes in article)
- 1 duck egg or jumbo chicken egg
- 1/8 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- butter for frying pan and/or for top of pancakes
- pure maple syrup drizzled on top once plated
Instructions
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Mix dry ingredients together in one bowl. Mix wet ingredients together in another bowl. Then pour dry ingredients into wet ingredients and mix together thoroughly.
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Let batter sit for 10 minutes before starting to cook!
If this is your first time making this recipe, consider doing one small test pancake before making a whole batch. If the pancake is too thick and heavy, add a bit more yogurt to the batter, mix in, and let sit for another 2 minutes before cooking.
Put pan over medium heat on stovetop. Once heated, butter pan then scoop in pancake batter. With this recipe, we recommend making smaller pancakes, 3-4" in diameter. You may need to use a spoon to gently push down on the batter when you first put it in so the pancake isn't too thick. Cook for about 2 minutes on each side, or until lightly browned.
Remove from pan, plate, and add butter, maple syrup, or toppings of your choice.
We hope you enjoy your acorn flour pancakes. Please drop us a comment and recipe rating to let us know how they turn out!
KIGI,
Related nutty and a-corny articles you’ll love:
- Hot-brewed acorn & yaupon holly – better than coffee?
- Recipe: Acorn flour & American persimmon cookies
- Recipe: Acorn flour crepes (sweet or savory)
- How to make acorn flour – with video
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