Pancakes with Pear Buckwheat and Rye

Rich flavours and deeply satisfying

Rich flavours and deeply satisfying

What a crazy week! You know the type:
starts with a small operation and then ends with a 12 hour work day. And then ( ’cause you have made it through all that) you kind of go out for dinner and cocktails… a few times 😉

….but then Sunday morning arrives, all quiet and calm….

That is when you realize you are in need of pancakes;  warm, fragrant, comforting pancakes ….piled up high!

So I went straight for my newest favourite. These pancakes are not the white,  fluffy, unsubstantial sort. Instead they have density, flavour and body.  Rye- and buckwheat flour for depth and pear for sweetness.

The trick is to not fry them too fast; allow them the time to cook through. This is a little harder than with you regular whit- flour pancakes so my tip would be to add frozen blueberries for your first batches until you get the hang of it.

A plus: you can make the batter a day ahead – just make a double, add baking-powder and blueberries the next day and cook up a second lot.


(a variation on the recipe found on the blog post from ‘Alena Kogotkova‘)
Serves 2

100g  rye flour
100g buckwheat
1 tbsp stevia (or sugar)
5g baking powder
1/2 tsp salt
200 – 270ml almond milk (or regular milk)
3-4 pears, ripe but firm
a few tbsp of frozen blueberries (optional)



  1. Combine the dry ingredients: the rye- and buckwheat flour, stevia, baking powder and salt.
  2. In a separate bowl lightly whisk the egg and add milk. (Start with only some of the milk. How much you need will depend on how juicy you pears are).
  3. Grate the pears (you can leave the skin on). Make sure you catch all the juices.
  4. Mix the grated pear into the egg mixture and then stir into the dry ingredients. You are looking for a relatively thick batter that will hold its shape when you make small pancakes; add milk if necessary.
  5. Optional: Fold in the frozen blueberries.
  6. Heat frying pan and fry small pancakes. Do not turn the heat too high; these will cook through slower than pancakes made of white flour.

 Tips & Variations

  • the original recipe adds 1.5 tbsp melted butter to the batter
  • You can replace either flour with whole wheat flour, but then my suggestion would be to add theblueberries as the pancakes turn out denser
  • if you halve the recipe, still use one egg, just reduce amount of milk

Serve with

  • Maple syrup
  • Some heated (frozen) blueberries
  1. Never cooked with rye and buckwheat flour before!

    • afracooking said:

      Oh you should definitely try. And when you are wondering what to do with the rest of your buckwheat flour, make some crepes – delicious!

  2. Liz said:

    You had a small operation? It must have gone well because you are here posting and sharing. I have never made rye/buckwheat combo but one of these days, I shall try, I make pancakes with pears though, they taste really great. Thanks for sharing and have a pleasant day.

    • afracooking said:

      Thank you for asking! Yes, all went well and I am living in full swing again (and neglecting my blog)

  3. A truly appetizing & healthy recipe! i love it! thanks for sharing with us! 🙂 xxxMMMMMMMM!
    My breakfast for tomorrow!

    • afracooking said:

      Thank you! You are too sweet! Hope you enjoyed!

      • I did! it was superb too 😉

      • afracooking said:

        Now that really is wonderful to hear! If you find great variations or tweaks, let me know!

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