Buckwheat Spice Pancakes
Start your morning with a nourishing twist by indulging in these flavorful Buckwheat Spice Pancakes, a perfect balance of wholesome ingredients and warming spices. Made with nutty buckwheat flour and a hint of all-purpose flour for structure, these pancakes are laced with aromatic cinnamon, nutmeg, and ginger, giving them a cozy, spiced profile that’s perfect for fall or winter mornings. Sweetened naturally with a touch of maple syrup or honey, they’re as versatile as they are delicious, pairing beautifully with toppings like fresh fruit, nuts, or a drizzle of pure maple syrup. Quick and easy to prepare in just 30 minutes, this recipe offers a hearty, gluten-friendly alternative for breakfast or brunch that’s sure to impress. Whether you’re seeking a comforting weekend treat or an energizing weekday meal, these fragrant, golden-brown pancakes are a must-try!
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 0.5 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 1 large Egg
- 1.25 cups Milk (dairy or non-dairy)
- 1 teaspoon Vanilla extract
- 2 tablespoons Maple syrup or honey
- 1 tablespoon Butter or oil
- 1 as needed Butter or oil for greasing the pan
Instructions
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt.
In a separate medium bowl, beat the egg and then stir in the milk, vanilla extract, and maple syrup or honey.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; some lumps are fine.
Melt the butter (or oil) over low heat and stir it into the batter.
Preheat a large nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
Using a 1/4-cup measuring cup, pour batter onto the skillet for each pancake, leaving some space between them to spread.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip them carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, nuts, or yogurt.
Nutrition Facts
Calories |
1209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 1607 mg | 70% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 40.1 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 511 mg | 39% | |
| Iron | 7.0 mg | 39% | |
| 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.
