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

Honey, Rye and Buttermilk Pancakes - For a wholesome breakfast

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.

Author: Emillie
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, barleyor 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.