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 deliciously fluffy. A wholesome breakfast with the nutty flavour of wholegrain rye and 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
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.
- The next morning preheat your pan on medium.
- Mix in all of the remaining ingredients. The flour mixture will be quite thick. 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 in a 300 C oven.
Notes
- This recipe can be made with ANY wholegrain flour. Use wholewheat, 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 into the batter.
- The buttermilk can be replaced with yogurt, milk kefir or your favourite non-dairy cultured milk.
- I LOVE my two-burner cast iron pan
. It only takes me about 15 minutes to cook up a batch of pancakes because I can cook 4-5 of them at one time.
or 
. 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.
. It only takes me about 15 minutes to cook up a batch of pancakes because I can cook 4-5 of them at one time.Keywords: soaked, wholegrain, no refined sugar
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