Sourdough Rye Pancakes Recipe – Delicious & Fluffy!

Sourdough Rye Pancakes

Pancakes. Mmmmm. They are my favorite breakfast! And sometimes even lunch or dinner. Mmmm. I could eat them for breakfast every day. I like them fluffy and soft and perfect. And that’s just what these sourdough rye pancakes are!

When making pancakes from grains such as wheat and rye, it’s best to use sourdough starter and allow them to ferment overnight. This makes them easier to digest and increases the nutrients they provide as well. The first time I made sourdough pancakes, they were annoyingly chewy–I forced myself to eat them because I don’t like wasting food. But I didn’t give up. Eventually I found perfection, and today I’m going to share it with you!

Sourdough Rye Pancakes
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5 from 2 votes

Sourdough Rye Pancakes Recipe

Course: Breakfast
Keyword: Sourdough
Calories: 92kcal
Author: nourishingtime.com

Ingredients

Overnight Mix

  • 1 cup sourdough starter
  • 2 1/4 cup milk
  • 1/2 cup rye flour
  • 1 1/2 cup all-purpose flour

Morning Mix

  • 1 egg
  • 3 tbsp melted butter
  • 1 tsp vanilla
  • 3 tbsp raw honey
  • 1 pinch sea salt
  • 2 tsp baking soda

Essential Extras

  • Lots of butter to cook with
  • Maple syrup, honey, fruit for toppings

Instructions

Before Bed

  • Mix the sourdough starter, milk, and rye flour together and break up any clumps. If your starter is on the thinner side (ie. you use 1 cup water to 1 cup flour instead of measuring grams), start with only 1 3/4-2 cups of milk–you can always add more in the morning, if needed.
  • Add the all purpose flour and mix again then cover with plastic wrap.
  • Ideally you’ll let the mixture soak for 8-12 hours.

Before Cooking

  • Set your griddle or skillet to preheat on low heat.

  • Melt 3 tbsp butter and whip together with the egg, honey, vanilla, and baking soda. If you are adding other extracts or spices, you’d add them now as well. I recommend using a sweeter variety of honey, especially if you plan to eat these pancakes without syrup!
  • Combine egg and honey mixture with flour mixture from last night.
  • Add butter to the griddle and use a 1/4 cup measure to pour batter in. You may spread gently if you kept your batter pretty thick.
  • As soon as pancakes are flippable (the edges will dry out a little and the top will be bubbly), flip them. Do not press down! Let cook for 30 seconds or so and remove to plates outstretched, or a warmer.
  • Continue cooking all the pancakes, then serve with plenty of butter and your favorite toppings.

Notes

Do not press down pancakes! Let them be fluffy!
Sourdough Starter: If you do not have a sourdough starter or need more information on what that is, click here to read my posts about sourdough starter and where to get a FREE one.
Raw Honey: Click here to order a deliciously thick raw honey on Amazon.

I love my pancakes with butter, strawberries and Grade B maple syrup. What are your favorite pancake toppings? Let us know by leaving a comment!