Well send you one email a week with content you actually want to read, curated by Anna, Coco and Andy.

Please enter a valid email address.

Please check your inbox for updates.

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

Difficulty: Easy

Overall Time: 25 min

Prep Time: 10 min

Cook Time: 15 min

Serves: 2 to 3

  • 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
  1. 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.
  2. 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.

Rye Flour-Buttermilk Pancakes by Casa de Suna

Tell Us Your Thoughts