A warm stack of pancakes makes a welcome start to the day, whether you’re sitting down for a weekend breakfast or making something special for brunch. These Barley Buttermilk Pancakes put whole barley flour to work in a simple batter with buttermilk, egg and canola oil. Cook them until lightly browned on both sides, then serve them warm with the toppings your household enjoys most.
Barley flour has a mild, nutty flavour that fits right into familiar baking. It’s one of several ways to use barley, a crop grown across Canada, particularly in the western provinces. If you have a bag of barley flour in your pantry, explore more ideas in Ways to Cook and Bake with Barley Flour. For a look at barley in other forms, see 3 Fabulous Ways to Enjoy Barley.
A few small steps help these pancakes come together: Combine the dry ingredients in one bowl, then lightly beat the buttermilk, egg and canola oil in another bowl. Stir the mixtures together just until the flour is moistened and let the batter stand for five minutes before cooking. Cook in a lightly oiled nonstick skillet, flipping once both sides are lightly browned. The recipe makes eight 4-inch (10 cm) pancakes—just right for a breakfast worth slowing down for.
Keep the toppings simple with maple syrup or yogurt, or add fruit for colour and flavour. Strawberries are a lovely option; our Easy Ways to Use Strawberries has more ideas for enjoying them. If you’re planning a pancake breakfast for another day, you can also try our Barley Pancakes topped with maple yogurt.
Serve these pancakes as soon as they come off the skillet, or keep the first batch warm while you cook the rest. Either way, they’re an easy way to bring a Canadian-grown ingredient to the breakfast table.
Barley Buttermilk Pancakes
Ingredients
- 1 cup whole barley flour
- 1 Tbsp granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup buttermilk
- 1 egg
- 1 Tbsp canola oil
Instructions
- In a medium bowl, mix barley flour, sugar, baking powder, baking soda and salt.
- In another bowl, lightly beat buttermilk, egg and canola oil. Add liquid mixture to dry ingredients, stirring just until dry ingredients are moistened. Let stand 5 minutes.
- Ladle onto a hot, lightly oiled nonstick skillet. Cook, flipping the pancakes to lightly brown both sides. Serve immediately or keep warm until ready to serve with desired toppings.
Craving more barley recipes? Check out these recipes
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