Rye and Shine Pancakes

There’s no better way to jolt a heavy sleeper out of bed than these pancakes. Fluffy, a touch of sweetness, and a whole lot of fiber.

November isn't just about turkey and stuffing, and that’s where this rye recipe comes in handy.

I've been tweaking this pancake recipe since my first taste of Ryman Rye flour earlier this year. The nutty, complex flavor profile transforms ordinary pancakes into something worth waking up for. The buttermilk? Non-negotiable. It brings out the grain's personality while keeping these pancakes tender.

Make them your own - add pecans, a dash of cinnamon, or even a splash of bourbon if you're feeling adventurous. Just don't skip the real maple syrup.

You can find this recipe and more in my Mini Book of Rye, available while supplies last on Saturdays at the Coppell Farmers Market.

Ingredients

• 1 1/2 cups Ryman Rye flour (180g)

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp kosher salt

• 4 tbsp granulated sugar or honey

• 1 cup buttermilk (240g)

• 2 large eggs

• 2 tbsp unsalted butter, melted, plus more for cooking

• 1 tsp vanilla extract

Instructions

1. Mix dry ingredients in a large bowl,

2. Whisk wet ingredients in a separate bowl.

3. Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful not to overmix to keep the pancakes fluffy. The batter should be slightly lumpy but thick.

4. Heat a nonstick skillet or griddle over medium heat and grease it lightly with butter. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown on the other side, another 2 minutes.

5. Serve the pancakes warm with more butter, maple syrup, or anything you have on hand.

   

   A heaping stack of rye pancakes