Buckwheat Buttermilk Pancakes
Start your morning with the hearty goodness of Buckwheat Buttermilk Pancakes, a delightful twist on a breakfast classic. These pancakes combine the nutty, earthy flavor of buckwheat flour with the tangy richness of buttermilk for a stack that is fluffy, flavorful, and naturally wholesome. The blend of buckwheat and all-purpose flour strikes the perfect balance, while a touch of pure vanilla extract adds a hint of sweetness. With quick prep time and simple steps, these pancakes are ready to grace your breakfast table in under 30 minutes. Pair them with a drizzle of maple syrup and a handful of fresh berries for a vibrant, nutrient-packed meal that will satisfy cravings and energize your day. Perfect for weekend brunches or weekday mornings, this recipe is a must-try for pancake lovers and buckwheat enthusiasts alike!
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Buttermilk
- 2 large Eggs
- 4 tablespoons Unsalted butter, melted and slightly cooled
- 1 teaspoon Pure vanilla extract
- 1 tablespoon Vegetable oil or butter for greasing the pan
- (optional, for serving) Maple syrup
- (optional, for serving) Fresh berries
Instructions
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a whisk or spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or butter.
Once the pan is hot, scoop approximately 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle, if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges begin to set. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with maple syrup, fresh berries, or your preferred toppings.
Nutrition Facts
Calories |
2208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 2927 mg | 127% | |
| Total Carbohydrate | 303.5 g | 110% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 117.2 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 690 mg | 53% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1602 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
