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acorn pancakes

Acorn Pancakes

Fluffy pancakes with a nutty, earthy twist using acorn flour. Perfect for autumn breakfasts with honey, berries, or yogurt.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 small pancakes
Course: Breakfast, Brunch
Cuisine: Foraged, Rustic
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g acorn flour leached and dried
  • 100 g wheat flour
  • 1 tbsp sugar or honey
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 250 ml milk dairy or plant-based
  • 1 egg
  • 2 tbsp butter or oil melted, plus extra for frying
  • honey, maple syrup, yogurt, berries optional toppings

Equipment

  • Mixing bowl
  • Whisk
  • Frying pan or griddle
  • Spatula

Method
 

  1. In a bowl, whisk together acorn flour, wheat flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk milk, egg, and melted butter.
  3. Pour wet ingredients into dry and stir until just combined (do not overmix).
  4. Heat a lightly oiled frying pan or griddle over medium heat.
  5. Pour batter in small rounds (about 8–10 cm).
  6. Cook until bubbles form on top, then flip and cook another 1–2 minutes until golden.
  7. Serve warm with toppings of choice.

Notes

💡 Tip: Mix in chopped nuts, cinnamon, or apple pieces for extra flavor.
⚠️ Note: Use only properly leached acorn flour to avoid bitterness.