Honey Rye Pancakes

Buttermilk honey rye pancakes are a wholesome breakfast

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.



The night before

The next morning:


  1. 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.
  2. The next morning preheat your pan on medium.
  3. 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.
  4. 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.
  5. Serve immediately or keep warm.


Keywords: soaked, wholegrain, no refined sugar, low gluten, gluten free, fall, winter