Fluffy Rye Flour Pancake Recipe With Buttermilk
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.
Servings: 12 pancakes
Ingredients
- 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.