Honey Rye Pancakes

Soaked or fermented rye pancakes for a simple and delicious breakfast.

5 from 4 reviews

Ry pancakes are a wholesome breakfast that blends the richness of buttermilk with the warm sweetness of honey. Try soaking the flour overnight for an easy pancakes breakfast.


Units Scale
  • 1 3/4 cups buttermilk
  • 1 3/4 cups rye flour (see notes for alternatives)
  • 3 eggs
  • 3 Tbsp oil
  • 3 Tbsp honey
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt


  1. Soaking the flour overnight is optional, however, it will improve the texture. See the section above for more details.
  2. Start by preheating your pancake pan on medium. I like using a cast-iron griddle.
  3. Mix all of the pancake ingredients in a large bowl. If you presoaked the soaked flour, then the mixture will be quite stiff. Don’t worry about being gentle, just try to evenly mix everything. Since rye is low in gluten, over mixing isn’t a huge risk.
  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. The secret to these pancakes is to cook them low and slow. Otherwise, the honey browns quickly. They’ll still taste good. They’re just a bit browner than typical pancakes.
  5. Serve immediately or keep warm.


  • This recipe can be made with ANY wholegrain flour. Use wholegrain spelt, 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 them into the batter.

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