Buttermilk, honey and rye pancakes are the perfect breakfast. Light and fluffy, this recipe blends the richness of buttermilk with the warm sweetness of honey. Made with wholegrain flour, they are a wholesome and filling breakfast.
A prefermented pancake
This recipe is written so that the flour is soaked or prefermented. While it is not necessary to preferment the batter, it does have its benefits:
- Setting up the batter the night before makes it easy to mix in the morning.
- Fully hydrated flour will help with the texture of the pancake.
- Prefermenting makes grains easier to digest.
Honey Rye Pancakes
Made with buttermilk, honey and rye, these pancakes are delicious and fluffy. Made with wholegrain rye flour, it is 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
Scale
Ingredients
The night before
- 1 3/4 cups cultured buttermilk
- 1 3/4 cups rye flour (see notes for alternatives)
The next morning:
- 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
Instructions
- To preferment, mix the flour and buttermilk the night before. Cover and leave in a warm location. This step is optional, but it will improve the flavour and texture of the pancakes.
- The next morning preheat 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 incorporate the ingredients.
- 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.
- Serve immediately or keep warm.
Notes
- 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.
or 
(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.Keywords: soaked, wholegrain, no refined sugar, low gluten, gluten free, fall, winter
Hello Emillie.
Thank you so so much for all your work in posting recipes with fermented food and other information. It has been very enlightening.
I myself have been suffering with sensitive digestive system for a while now. I read that fermented foods can help so I am giving it a go.
I decided to start with this recipe (BUTTERMILK, HONEY AND RYE PANCAKES) but I find that the inside of the pancake doesn’t get cooked. I cook them for quite a while and it is like the outside creates a barrier that doesn’t allow the inside to cook. (I hope you understand what I am trying to explain)
Can you help me understand what I am doing wrong?
I look forward hearing from you.
Kind Regards
Tania
It took 2-3 years of eating a lot of fermented foods, but it’s certainly helped my digestion! As for the pancakes, I’m not sure why they aren’t cooking. Whole grain rye is a moist flour and honey keeps things moist and soft, so perhaps that is keeping the pancakes moister than you expect? The egg should cook with the heat. Maybe try a different flour or adding a bit more liquid so they aren’t as thick?
Thank you for the ideas. I will try them and figure out what is not working.
Kind Regards