Buckwheat-Rye Pancakes

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8 (makes 16–18 large) Servings

For the full effect, deliver a jar of the dry ingredients with a half dozen eggs, a quart of buttermilk, and a jug of syrup.

Ingredients

Pancake Mix

½ cup buckwheat flour or whole wheat flour
½ cup rye flour or whole wheat flour
1 tablespoon baking powder

Assembly

Unsalted butter (for griddle)
Pure maple syrup (for serving)

Recipe Preparation

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.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 280 Fat (g) 6 Saturated Fat (g) 2.5 Cholesterol (mg) 105 Carbohydrates (g) 44 Dietary Fiber (g) 2 Total Sugars (g) 11 Protein (g) 11 Sodium (mg) 810Reviews Section