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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!

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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

Sourdough Rye Pancakes Recipe
5 from 2 votes
Course Breakfast
Calories 92 kcal


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


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.


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.
Keyword Sourdough

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!

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Rate Recipe

30+ Unusual Pancake Recipes | The Winged Fork

Wednesday 11th of August 2021

[…] These pancakes are so fluffy, soft, and perfect! They’re not only delicious, but nutritious as well with fermented ingredients. View this Recipe […]

Elizabeth Williams

Tuesday 25th of August 2020

I’m wondering why you use all purpose flour? White flour is missing many important nutrients! Have you read Weston Price’s book Nutrition and Physical Degeneration? I would recommend putting that at the top of anyone’s reading list. He especially stresses the negative side effects of sifted flours and the importance of using the entire grain...Fermenting the flour will make those nutrients much more easy to absorb and digest.


Tuesday 25th of August 2020

I have read Nutrition and Physical Degeneration and follow many of the WAPF principles! I also agree it is wonderful reading material for anyone who wants to improve their family's health for generations!

I, however, tend to avoid whole grains as traditionally many cultures removed the hull, at least partially, by pounding/grinding with a mortar and pestle or some other means. When you ferment the hulled grain, it breaks down the starches and removes sugars that would otherwise cause blood sugar issues. We also consume with lots of fat, butter, ghee, coconut oil, etc.

When grains are de-hulled, it is kinder on the gut and makes baked goods lighter/airier. Perfect for pancakes!

I also personally do not worry about any loss of nutrients from the hull because what is left is easier to digest and the fermentation process increases nutrients. We also eat a diet filled with a variety of ferments and consume organ meats and fermented dairy.


Sunday 31st of May 2020

What is the reason of splitting the ingredients into evening and morning batches to add? :) I’ve seen this a few times and am just curious.


Sunday 31st of May 2020

Hey there! It's just because you don't need all ingredients souring overnight. It can change flavor and texture.


Wednesday 7th of August 2019

Awesome recipe! I love to add sliced bananas and cinnamon on my pancakes!