Classic Rye Flour Pancakes

1.In a large mixing bowl, whisk together rye flour, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.

2.In a separate bowl, beat the eggs, then add buttermilk, melted butter, and vanilla extract. Whisk until smooth.

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

4.Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.

5.Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

6.Flip the pancakes carefully and cook for another 2 minutes or until golden brown and cooked through.

7.Transfer cooked pancakes to a warm plate and cover loosely with foil to keep warm while cooking the remaining batter.

8.Serve warm with your favorite toppings such as maple syrup, fresh berries, or a dollop of yogurt.