Buttermilk Buckwheat Pancakes
Start your morning off right with these fluffy and flavorful Buttermilk Buckwheat Pancakes! Made with a perfect blend of hearty buckwheat flour and light all-purpose flour, these pancakes boast a nutty, slightly tangy flavor thanks to rich buttermilk and a touch of honey or maple syrup. They're quick and easy to prepare, with just 10 minutes of prep time, and cook to golden perfection in under 20 minutes. Ideal for busy weekdays or leisurely weekend brunches, the pancakes are soft yet satisfying and pair beautifully with fresh fruit, a drizzle of pure maple syrup, or a dollop of creamy yogurt. Whether you're exploring new grains or simply craving a wholesome twist on a breakfast classic, this recipe delivers comforting flavors with a nutritious spin. Perfect for feeding the whole family, they serve up to four and are guaranteed to brighten your morning!
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 0.5 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 cups Buttermilk
- 1 whole Large egg
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Honey or maple syrup
- 1 tablespoon Vegetable oil or additional butter (for greasing)
Instructions
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, and salt until well combined.
In a medium bowl, whisk the buttermilk, egg, melted butter, and honey (or maple syrup) until smooth and cohesive.
Pour the wet ingredients into the bowl with the dry ingredients, gently stirring with a spatula just until combined. Be careful not to overmix; a few lumps are okay.
Let the batter rest for 5 minutes to allow the ingredients to fully hydrate and the baking powder to activate.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Using a 1/4-cup measuring cup, pour the pancake batter onto the hot skillet, spacing each pancake at least 2 inches apart.
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 another 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, nuts, maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 2353 mg | 102% | |
| Total Carbohydrate | 170.3 g | 62% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 35.6 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 486 mg | 37% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1196 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.
