Ingredients

• 2 cups all-purpose flour
• 1/2 cup buckwheat flour or whole wheat flour
• 1/2 cup rye flour or whole wheat flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking soda
• 4 large eggs
• 3 cups buttermilk
• Unsalted butter (for griddle)
• Pure maple syrup (for serving)

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Instructions

1. Whisk all-purpose flour, buckwheat flour, rye flour, sugar, baking powder, salt, and baking soda in a large bowl; transfer to a large jar.
2. Do ahead Mix can be made 1 month ahead. Store airtight at room temperature.
3. Mix can be made 1 month ahead. Store airtight at room temperature.
4. 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.
5. 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).
6. 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.