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
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
- 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.
- 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