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.
Ingredients
Makes 16–18 large
Pancake mix:
Assembly:
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.
Do ahead
Step 2
Mix can be made 1 month ahead. Store airtight at room temperature.
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.
Leave a Review
Reviews (3)
Back to TopFeel free to leave out the all purpose and increase the buckwheat! I am not a GF Baker but I love that buckwheat isn't wheat at all. Light and fluffy pancakes(beat whites and foolks separately) as well as muffins! Use thinned yogurt and a mashed banana..
Meghowvt55
VT
3/26/2021
这出来很好——光质地不错,中国国际广播电台sp edges, and with a nice nuttiness from the wholegrain flours. As a bonus, the batch of mix was almost exactly 500g making it easy to divide.
dtremit
Boston, MA
1/26/2020
I inadvertently used whole-wheat pastry flour instead of all purpose! Now, I have decided to do this all the time! They were great—light, fluffy, and wonderfully tasting! Definitely will make these again!
comidadeliciosa
Tucson, Arizona
9/25/2018
