Buckwheat Rye Pancakes Recipes

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BUCKWHEAT PANCAKES



Buckwheat Pancakes image

I decided to make buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 cup buckwheat flour
1 ½ teaspoons white sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 ¼ cups buttermilk
1 large egg, beaten
¼ teaspoon vanilla extract
1 tablespoon unsalted butter, or as needed

Steps:

  • Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
  • Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
  • Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 25.7 g, Cholesterol 57.2 mg, Fat 5.8 g, Fiber 6 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 444.2 mg, Sugar 6.4 g

BUCKWHEAT-RYE PANCAKES



Buckwheat-Rye Pancakes image

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.

Provided by Chris Morocco

Categories     Bon Appétit     Pancake     Breakfast     Buttermilk     Kid-Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 16-18 large

Number Of Ingredients 13

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)

Steps:

  • Pancake mix:
  • 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
  • Mix can be made 1 month ahead. Store airtight at room temperature.
  • Assembly:
  • 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).
  • 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.

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