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 rye 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 pancake, 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 flavour. So rich and delicious.
- Soaked and fermented grains easier to digest. A perfect option if breakfast sometimes leaves you feeling sluggish.
Honey Rye Pancakes
Soaking flour overnight makes these rye pancakes deliciously light and fluffy. They are a wholesome breakfast that blends the richness of buttermilk with the warm sweetness of honey.
- 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 cultured buttermilk
- 1 3/4 cups rye flour (see notes for alternatives)
- 3 eggs
- 3 tbsp oil
- 1/2 tsp vanilla extract
- 3 tbsp honey
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- Soaking the flour overnight is optional, however, it will improve the texture. See the section above for more details. To preferment, mix the flour and buttermilk in a glass container the night before. Cover with a towel and leave the container out on the kitchen counter.
- The next morning, start by preheating your pan on medium.
- Mix all of the remaining ingredients into the soaked flour. The flour mixture will be quite thick, so don’t worry about being gentle, just try to evenly mix everything.
- 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 (affiliate links.) 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 into the batter.
- The buttermilk can be replaced with yogurt, milk kefir or your favourite non-dairy cultured milk.
Keywords: soaked, wholegrain, no refined sugar, low gluten, gluten-free, fall, winter