Step into a delightful twist on a breakfast classic with our buckwheat rye pancakes recipe, where the hearty flavors of buckwheat and rye flour come together to create a pancake experience like no other. Revel in the wholesome goodness and distinct nuttiness of these fluffy pancakes, offering a nutritious and satisfying start to your day.
These pancakes go beyond the ordinary, blending the earthy richness of buckwheat with the robustness of rye flour. The result? Pancakes that are not only flavorful but also packed with wholesome goodness. Each bite boasts a delightful texture and a nuanced taste that will leave you craving more. These buckwheat rye pancakes are truly versitile. Enjoy them topped with fresh berries and a dollop of Greek yogurt for a burst of fruity freshness, or drizzle them with pure maple syrup for a touch of indulgent sweetness. You can even experiment with savory toppings like smoked salmon or avocado for a unique brunch experience.
Makes 16-18 pancakes
- 2 cups all-purpose flour
- 1/2 cup buckwheat flour
- 1/2 cup rye flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 4 large eggs
- 3 cups buttermilk
- Butter (for griddle)
- Pure maple syrup (for serving)
Whisk all-purpose flour, buckwheat flour, rye flour, sugar, baking powder, salt, and baking soda in a large bowl. Whisk eggs and buttermilk in a medium bowl, then stir into dry ingredients just to combine (some small lumps are okay). Heat a griddle or a large skillet over medium; lightly coat with butter. Working in batches, scoop batter on griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and the other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.
