📝 About This Recipe
Discover the deep, nutty soul of ancient grains with these exceptionally tender Barley Flour Pancakes. Unlike traditional wheat pancakes, barley lends a subtle malt-like sweetness and a remarkably soft, almost cake-like crumb that melts in your mouth. Enhanced with a hint of cinnamon and served with a luscious honey butter, these pancakes offer a wholesome, sophisticated twist on a classic breakfast favorite.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Barley flour (finely ground)
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Fine sea salt
- 1/2 teaspoon Ground cinnamon (optional but recommended)
- 2 tablespoons Cane sugar (or coconut sugar)
Wet Ingredients
- 1 1/4 cups Buttermilk (shaken, at room temperature)
- 2 large Eggs (at room temperature)
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Pure vanilla extract
Honey-Whipped Butter & Toppings
- 4 tablespoons Unsalted butter (softened to room temperature)
- 2 tablespoons Wildflower honey
- 1 cup Fresh blueberries (for serving)
- 1/2 cup Maple syrup (warmed)
- 1 tablespoon Neutral oil (for the griddle)
👨🍳 Instructions
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1
In a small bowl, prepare the honey-whipped butter by vigorously whisking the 4 tablespoons of softened butter and 2 tablespoons of honey until pale and fluffy. Set aside at room temperature.
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2
In a large mixing bowl, whisk together the barley flour, baking powder, baking soda, sea salt, cinnamon, and cane sugar until thoroughly combined and aerated.
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3
In a separate medium bowl, whisk the room-temperature buttermilk, eggs, and vanilla extract until the eggs are fully incorporated.
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4
Slowly pour the melted butter into the wet ingredients while whisking constantly to prevent the eggs from scrambling.
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5
Create a well in the center of the dry ingredients and pour in the liquid mixture all at once.
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6
Using a silicone spatula, gently fold the ingredients together until just combined. Do not overmix; a few small lumps are perfectly fine and ensure a tender texture.
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7
Allow the batter to rest for 10 minutes. This allows the barley flour to hydrate, resulting in a lighter pancake.
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8
Preheat a large non-stick griddle or cast-iron skillet over medium-low heat. Lightly coat the surface with a thin film of neutral oil.
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9
Test the heat by dropping a tiny bit of batter onto the pan; if it sizzles gently, you are ready to cook.
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10
Scoop approximately 1/4 cup of batter onto the griddle for each pancake, leaving space between them for easy flipping.
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11
Cook for 2-3 minutes until bubbles form on the surface and the edges look set and matte.
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12
Carefully flip the pancakes with a wide spatula. Cook for another 1-2 minutes on the second side until golden brown and cooked through.
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13
Transfer the finished pancakes to a wire rack set over a baking sheet in a 200°F (95°C) oven to keep them warm while you finish the remaining batter.
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14
Serve warm stacks topped with a generous dollop of the honey-whipped butter, fresh blueberries, and a drizzle of warm maple syrup.
💡 Chef's Tips
Barley flour is lower in gluten than wheat flour, so the 10-minute rest is crucial for the structure of the pancake. If the batter thickens too much during the rest, whisk in an extra tablespoon of buttermilk to reach a pourable consistency. Always cook barley pancakes on medium-low heat; because of the natural sugars in barley, they can brown faster than standard pancakes. For a vegan alternative, use a flax egg and soy milk mixed with a teaspoon of apple cider vinegar as a buttermilk substitute. Store leftovers in the freezer with parchment paper between layers; they toast up beautifully from frozen.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea or a dark roast coffee to complement the nutty grain flavors. Serve alongside thick-cut crispy bacon or maple-glazed breakfast sausage for a salty-sweet balance. Top with toasted walnuts or pecans for added crunch and earthiness. For a lighter option, swap the butter for a dollop of Greek yogurt and a squeeze of lemon juice. A side of caramelized sautéed apples or pears makes this a perfect autumnal breakfast.