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Epicurious
Bon Appétit

Buckwheat-Rye Pancakes

By Chris Morocco

5.0

(3)

A jar of homemade pancakes mix.
Photo by Christopher Testani

A combination of whole-grain flours gives earthy, nutty complexity (read: tons of flavor) and a satisfying bite to these delicious pancakes. Make a big batch of the mix to keep on hand, or pack some up to deliver to a friend.

Recipe information

  • Yield

    Makes 16–18 large

Ingredients

Pancake mix:

2 cups all-purpose flour
1/2 cup buckwheat flour or whole wheat flour
1/2 cup rye flour or whole wheat flour
1/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda

Assembly:

4 large eggs
3 cups buttermilk
Unsalted butter (for griddle)
Pure maple syrup (for serving)

Preparation

  1. Pancake mix:

    Step 1

    Whisk all-purpose flour, buckwheat flour, rye flour, sugar, baking powder, salt, and baking soda in a large bowl; transfer to a large jar.

  2. Do ahead

    Step 2

    Mix can be made 1 month ahead. Store airtight at room temperature.

  3. Assembly:

    Step 3

    Place pancake mix 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).

    Step 4

    Heat a griddle or a large skillet over medium; lightly coat with butter. Working in batches, scoop batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.

TagsPancakeAmericanRye FlourFlourWhole Wheat FlourButtermilkDairyMainSideBreakfastBrunchNut FreeVegetarianBon Appétit

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