Buckwheat Griddlecakes
Start your morning with the rustic charm and wholesome goodness of Buckwheat Griddlecakes, a delightful twist on traditional pancakes. Featuring a blend of nutty buckwheat flour and versatile all-purpose flour, these hearty griddlecakes are balanced with tangy buttermilk and a touch of sweetness from sugar. Quick to prepare with just 10 minutes of prep time, this recipe yields fluffy, golden-brown cakes that cook to perfection on a hot griddle. Ideal for a cozy breakfast or brunch, these griddlecakes pair beautifully with maple syrup, fresh fruit, or a dollop of yogurt. High in flavor and easy to make, Buckwheat Griddlecakes are a must-try for those looking to elevate their pancake game with a nutritious and satisfying twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 0.5 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoons Salt
- 1 tablespoon Sugar
- 1.5 cups Buttermilk
- 1 large Egg
- 2 tablespoons Unsalted butter, melted
- 1 tablespoon Vegetable oil or butter for cooking
Instructions
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, salt, and sugar.
In a separate medium bowl, whisk the buttermilk, egg, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick griddle or large skillet over medium heat. Lightly coat the surface with vegetable oil or butter.
Spoon about 1/4 cup of batter onto the griddle for each griddlecake, spreading it slightly with the back of a spoon if needed.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to look set.
Carefully flip the griddlecakes with a spatula and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding more oil or butter to the griddle as needed.
Serve warm with your favorite toppings such as maple syrup, fresh fruit, yogurt, or a pat of butter.
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 2615 mg | 114% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 30.7 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 482 mg | 37% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1187 mg | 25% | |
*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.
