Nothing says Saturday breakfast like buttermilk pancakes, but what if we told you we’ve created a version that’s both healthy and delicious?
Rye is a nutrient-dense grain that brings a rich and nutty flavor to baking in a way few other flours can. To keep things light and tender, we’ve subbed half of the all-purpose flour in a typical pancake recipe for the rye alternative, offering ups the best of both worlds. These pancakes make the perfect base for an Instagram-ready breakfast; they’re perfect in the summer with fresh cherries or plums and lightly spiced with cinnamon and ginger in the winter months.
How to Make It
- ¾ cup dark rye flour
- ¾ cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp fine sea salt
- 1 cup buttermilk
- 2 eggs
- ¼ cup unsalted butter, melted, plus extra for brushing
- 1 tbsp fancy molasses, optional
- Combine flours with sugar, baking powder, baking soda, and salt in a medium bowl. Whisk buttermilk with eggs, butter, and molasses in a large bowl until smooth. Add flour mixture to buttermilk mixture, whisking just until batter is combined.
- Heat a large non-stick griddle or frying pan over medium heat. Brush with melted butter, then stir batter and pour ¼ cup portions into pan. Cook until bubbles form on top of each pancake and edges are golden-brown, about 2 to 3 minutes per side. Flip the pancake using a large spatula and continue cooking, approximately 2 to 3 more minutes. Repeat with remaining batter. Serve with salted butter and maple syrup.
How to enjoy it
Pancakes can be set on a parchment-lined baking sheet and kept warm in a 300°F oven until all are ready to serve.