Buckwheat Pancakes
Start your morning off right with these irresistibly fluffy Buckwheat Pancakes, a perfect blend of hearty buckwheat flour and light all-purpose flour for a nutty, wholesome flavor. Infused with the richness of buttermilk, a hint of vanilla, and a splash of melted butter, these pancakes are wonderfully tender and slightly crisp at the edges. Quick to prepare in just 10 minutes, they make an ideal breakfast option for busy mornings or weekend brunches. The recipe strikes a balance between healthy and indulgent, and pairs beautifully with toppings like fresh fruit, maple syrup, or creamy yogurt. Whether you're seeking a gluten-friendly alternative or simply craving something deliciously homemade, these Buckwheat Pancakes are sure to become a breakfast favorite. Perfectly golden and easy to customize—it's a pancake you'll savor every time!
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Recipe Information
Ingredients
- 1 cup buckwheat flour
- 0.5 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 tablespoons sugar
- 1.5 cups buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil or additional melted butter for cooking
Instructions
In a large bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, salt, and sugar.
In a separate medium bowl, beat the buttermilk, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix; the batter should be slightly lumpy.
Let the batter rest for about 5 minutes to allow the baking powder and soda to activate.
Heat a non-stick skillet or griddle over medium heat. Lightly coat with vegetable oil or additional melted butter.
Pour about 1/4 cup of batter onto the skillet for each pancake, spreading it gently into a round shape.
Cook until bubbles begin to form on the surface and the edges look set, approximately 2-3 minutes.
Flip the pancakes and cook until the second side is golden brown, about 2 more minutes.
Remove cooked pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
Serve immediately with your favorite toppings such as fresh berries, maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
1599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 3168 mg | 138% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 44.1 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 488 mg | 38% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1198 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.
