Deliciously light and fluffy, these wholegrain rye pancakes are the perfect breakfast. This recipe blends the richness of buttermilk with the warm sweetness of honey.
Soaked Or Fermented Rye Pancakes
While these pancakes can be whipped up first thing in the morning, I recommend setting the batter up the night before. The lower gluten content of rye flour means that it can be soaked and fermented without turning into a bread-like batter.
Here are a few advantages to mixing the rye and buttermilk the night before:
- Setting up the batter the night before makes it easy to mix in the morning.
- Fully hydrated flour will improve the texture of the pancakes, making up for the lower gluten content of rye flour. It means that the pancakes are light and fluffy, rather than dense.
- Soaking in buttermilk, milk kefir, or yogurt gives these pancakes a sourdough-like flavor. So rich and delicious!
- Soaked and fermented grains are easier to digest. A perfect option if breakfast sometimes leaves you feeling sluggish.
How to soak and ferment rye flour
Here’s how to set it up.
- The night before your want to make the pancakes, mix the flour and buttermilk in a glass bowl or large measuring cup.
- Cover with a tea towel and leave the container out on the kitchen counter.
- The next morning, mix in the remaining ingredients and cook as described in the recipe. It’s truly that easy!
Honey Rye Pancakes
Ry pancakes are a wholesome breakfast that blends the richness of buttermilk with the warm sweetness of honey. Try soaking the flour overnight for an easy pancakes breakfast.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3–4 Servings 1x
- Category: Breakfast
- Method: Fermented
- Cuisine: Traditional
- Diet: Vegetarian
- 1 3/4 cups buttermilk
- 1 3/4 cups rye flour (see notes for alternatives)
- 3 eggs
- 3 Tbsp oil
- 3 Tbsp honey
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- Soaking the flour overnight is optional, however, it will improve the texture. See the section above for more details.
- Start by preheating your pancake pan on medium. I like using a cast-iron griddle.
- Mix all of the pancake ingredients in a large bowl. If you presoaked the soaked flour, then the mixture will be quite stiff. Don’t worry about being gentle, just try to evenly mix everything. Since rye is low in gluten, over mixing isn’t a huge risk.
- Scoop 1/4 cup of batter onto your frying pan. Cook until the middle is bubbling and the edges are starting to dry out (about 3 minutes). Flip and cook the other side for one more minute. The secret to these pancakes is to cook them low and slow. Otherwise, the honey browns quickly. They’ll still taste good. They’re just a bit browner than typical pancakes.
- Serve immediately or keep warm.
- This recipe can be made with ANY wholegrain flour. Use wholegrain spelt, barley, or gluten-free oat flour. The only trick is that certain flours have a higher hydration ratio. If the batter seems too thick, then add an extra few tablespoons of buttermilk. If the batter is too thin, then add a few extra tablespoons of flour.
- For really FLUFFY pancakes, then separate the yolks and whites. Mix the yolks directly into the main batter. Whip the whites up separately, then fold them into the batter.
Keywords: soaked, wholegrain, no refined sugar, low gluten, gluten-free, fall, winter