Fluffy Rye Flour Pancake Recipe With Buttermilk

I am here to share a really simple Fluffy Rye Flour Pancake Recipe with Buttermilk. These pancakes are whole grain and come together so quickly. They make the perfect weekend brunch or breakfast. There are so many ways to top these pancakes, which I will share more of below. You can also freeze these rye pancakes for meal prep- more on that below. If this is your first time making pancakes, you are in the right place. I have tweaked this to the perfect recipe that ANYONE can make!

While many rye pancake recipes you will see use a blend of rye flour and all-purpose flour (white flour), this is not one of those recipes. This recipe is made with 100% rye flour. You are going to love the nutty flavor and hearty texture.  

If you love whole-grain pancakes and are looking for more recipes, let me share a few I love. Spelt flour pancakes are another light pancake made with ancient grain flour. Using ancient grain flour like einkorn is another good flour to use- check out this einkorn flour pancake recipe. If you want to try using sprouted flour, what about using it to make sprouted oat flour pancakes?? These are a delicious gluten-free option. Did you know you could also make gluten-free pancakes with just brown rice flour? No other expensive or hard-to-find flour. 

Secrets to fluffy pancakes

1. Mixing Method: Just like with any pancake recipe, avoid overmixing the batter. Overmixing can develop gluten, resulting in tough pancakes. Mix the wet and dry ingredients until just combined.
2. Buttermilk or Yogurt: Using acidic ingredients like buttermilk or yogurt helps to tenderize the gluten in rye flour, resulting in a lighter texture. You can replace some or all of the milk in your recipe with buttermilk or yogurt.
3. Leavening Agents: Use baking powder and/or baking soda to help the pancakes rise. These leavening agents will create air bubbles in the batter, resulting in fluffy pancakes.
4. Resting Time: Letting the batter rest for a few minutes before cooking allows the gluten to relax and the leavening agents to activate fully. This can contribute to fluffier pancakes.
5. Proper Cooking Temperature: Preheat your griddle or pan properly. Cooking pancakes over medium heat allows them to cook evenly without burning on the outside before the inside is cooked.
6. Don’t Press Down: Avoid pressing down on the pancakes with your spatula while cooking. This can deflate the pancakes and make them denser.
7. Size Matters: Keep your pancake sizes relatively small. Larger pancakes are more prone to being dense in the middle. Aim for pancakes that are about 4-5 inches in diameter.

Ingredients

• Rye flour- I am using dark rye flour (whole meal rye flour) as I mill my own. You can also use light or medium rye if you prefer for a lighter flavor and texture. 
• Baking powder- leavener
• Baking soda- I like to use both baking powder and baking soda. More on this below. 
• Salt- While this recipe only uses a little, it is worth it to enhance the flavor. 
• Granulated sugar- this is optional. 
• Melted butter- Coconut oil, olive oil, or other vegetable oil can be used in the batter if you prefer. You will also need a little butter to butter the pan as well. 
• Buttermilk- This is the liquid used to 
• Eggs
• Vanilla- Optional, but I love the addition. 
• Cinnamon- Another optional add-in that I love with the rye flavor. 

How to make

Start by mixing the dry ingredients in a small bowl. Be sure to whisk them well so everything is well blended. 

Next, in a medium bowl, mix the wet ingredients. Add the flour mixture to the wet ingredients and this time only whisk until it comes together. BE SURE not to overmix. You should still see some small lumps in the pancake batter. 

Let the batter sit for 3-5 minutes. This will let the gluten rest and hydrate the flour. 

Now it is time to cook the pancakes. Heat your griddle or large skillet over medium-high heat until it is hot. 

Brush the hot griddle with a little butter on the cooking surface and scoop on ½ cup pancake batter. Cook until the edges of the pancakes get small bubbles. Flip and cook on the other side. The goal is a golden brown color. 

Finish cooking the remaining batter. 

Top as you like- my favorite is butter and pure maple syrup. 

Add-in ideas

My youngest son loves chocolate chip pancakes, so I always make some for him. I do this by scooping the batter onto the hot pan and then sprinkling a few chocolate chips on top. 

I love fresh blueberries. I add a few to the top of my pancakes when the batter is on the hot electric griddle/pan. 

Nuts or seeds are also a great choice, just be sure they are cut into small pieces if needed. 

Why use baking powder and baking soda to create the perfect pancake

1. Baking Powder: Baking powder is a combination of an acid (usually cream of tartar) and a base (usually baking soda), along with starch to absorb moisture and prevent the acid and base from reacting prematurely. When mixed with liquid and exposed to heat, baking powder releases carbon dioxide gas bubbles, which help the pancakes rise and become fluffy.
2. Baking Soda: Baking soda is a base that requires an acidic ingredient to activate it. In pancake batter, the acidic ingredients typically include buttermilk, yogurt, vinegar, or lemon juice. When baking soda reacts with an acid, it produces carbon dioxide gas, which contributes to the leavening of the pancakes.

The reason both baking powder and baking soda are often used together is to ensure that there's enough leavening action to make the pancakes light and fluffy, while also providing the necessary acidity for the baking soda to react. This combination gives you more control over the leavening process and helps create a consistent texture in the pancakes.

More rye recipes

• Delicious rye dinner rolls
• Marbled rye bread recipe
• Butter rye flour pie dough
• Rye bagel recipe
• 100% rye bread recipe
• Rye chocolate chip cookies
• Salted rye flour brownies
• Rye flour buttermilk waffles
• Cinnamon Rye flour scones
• Chocolate rye cookies
• Rye flour blueberry muffins

Fluffy Rye Flour Pancake Recipe With Buttermilk

Amy Sandidge

These simple rye pancakes are light and fluffy and everything a good pancake should be! They are so easy to make too. Perfect for adding more whole grains to your menu.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 12 pancakes

Ingredients

  

1x2x3x

• 2 cups rye flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 tablespoons granulated sugar (optional)
• ¼ cup melted butter
• 2 ¼ cups buttermilk
• 2 eggs
• 1 teaspoon vanilla

Instructions

 

• Start by mixing the dry ingredients in a small bowl. Be sure to whisk them well so everything is well blended.
• Next, in a medium bowl, mix the wet ingredients. Add the flour mixture to the wet ingredients and this time only whisk until it comes together. BE SURE not to overmix. You should still see some small lumps in the pancake batter.
• Let the batter sit for 3-5 minutes. This will let the gluten rest and hydrate the flour.
• Now it is time to cook the pancakes. Heat your griddle or large skillet over medium-high heat until it is hot.
• Brush the hot griddle with a little butter on the cooking surface and scoop on ½ cup pancake batter. Cook until the edges of the pancakes get small bubbles. Flip and cook on the other side. The goal is a golden brown color.
• Finish cooking the remaining batter.

Video

Tried this recipe?Let us know how it was!

• Breakfast
• Skillet
• Rye Flour