Buckwheat Cinnamon Pancakes
Start your morning off right with these tender and fluffy Buckwheat Cinnamon Pancakes, a wholesome twist on a breakfast classic. Made with nutritious buckwheat flour and a hint of warm, aromatic cinnamon, these pancakes are naturally gluten-free-friendly with the option to use regular flour if desired. Their beautifully light texture is complemented by a dash of vanilla and just the right amount of sweetness, creating a cozy, homemade flavor in every bite. Perfect for a quick yet satisfying breakfast, this recipe comes together in just 30 minutes—ideal for busy mornings or leisurely weekend brunches. Pair these golden-brown pancakes with a drizzle of maple syrup, a sprinkle of fresh fruit, or a dollop of creamy yogurt for a breakfast that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 1 cup All-purpose gluten-free flour (or regular flour, if not gluten-free)
- 2 tablespoons Sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1.5 cups Milk (dairy or plant-based)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter or coconut oil (melted)
- 1 as needed Additional butter or oil (for greasing the pan)
Instructions
In a large mixing bowl, combine the buckwheat flour, gluten-free flour, sugar, baking powder, ground cinnamon, and salt. Whisk the dry ingredients together until evenly combined.
In a separate bowl, whisk together the milk, egg, vanilla extract, and melted butter (or coconut oil).
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon until just combined. Be careful not to overmix; a few small lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
For each pancake, pour 1/4 cup of batter onto the skillet. Use the back of a spoon to gently spread the batter into a circle if necessary.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes, or until both sides are golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, topped with your favorite toppings like maple syrup, fresh fruit, or a dollop of yogurt. Enjoy!
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 1764 mg | 77% | |
| Total Carbohydrate | 227.5 g | 83% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 44.2 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 550 mg | 42% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1258 mg | 27% | |
*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.
