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.
Recipe information
Yield
Makes 16–18 large
Ingredients
Pancake mix:
2
1
1
1
1
1
1
Assembly:
4
3
Need to make a substitution?
Preparation
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.