Rye Pancakes
Wake up your morning routine with these hearty and flavorful Rye Pancakes, a unique twist on the breakfast classic! Made with a blend of wholesome rye flour and all-purpose flour, these pancakes boast a nutty, slightly earthy flavor that’s perfectly balanced by the subtle sweetness of honey or maple syrup and a hint of optional cinnamon. Whipped together in just 10 minutes, the batter creates light, fluffy pancakes with a tender texture, ideal for an easy yet satisfying family breakfast. Top them with butter and warm maple syrup for a traditional treat, or get creative with savory options like smoked salmon and crème fraîche. Packed with rustic charm and versatile flavors, Rye Pancakes are a delicious way to switch up your pancake game! Perfect for fans of wholesome baking, "homemade pancake recipes," and "healthy breakfast ideas."
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Recipe Information
Ingredients
- 1 cup Rye flour
- 0.5 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon (optional)
- 1.5 cups Buttermilk
- 1 large Egg
- 3 tablespoons Unsalted butter (melted)
- 1 tablespoon Honey or maple syrup
- 1 tablespoon Vegetable oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the rye flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon (if using).
In a separate medium bowl, combine the buttermilk, egg, melted butter, and honey or maple syrup. Whisk until well blended.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined; the batter will be lumpy and that's okay. Do not overmix as it can make the pancakes dense.
Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with vegetable oil or butter.
Once the griddle is hot, pour about 1/4 cup of pancake batter onto the griddle for each pancake. Use the back of a spoon to slightly spread and shape the batter if needed.
Cook the pancakes for about 2-3 minutes on the first side, or until bubbles form on the surface and the edges start to look set. Flip the pancakes and cook for another 1-2 minutes on the other side, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the griddle as needed.
Serve the rye pancakes warm with your favorite toppings such as butter, maple syrup, fresh fruit, yogurt, or even savory options like smoked salmon and crème fraîche.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 2653 mg | 115% | |
| Total Carbohydrate | 174.9 g | 64% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 36.2 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 521 mg | 40% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1254 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
