Buttermilk Buckwheat Pancakes Gluten Free
Start your morning on a wholesome and satisfying note with these fluffy, gluten-free Buttermilk Buckwheat Pancakes. Crafted with nutrient-rich buckwheat flour and a gluten-free all-purpose blend, these pancakes strike the perfect balance between hearty and light. A touch of tangy buttermilk enriches the batter, while melted butter and vanilla add a luscious depth of flavor. Quick and easy to prepare, this recipe yields golden stacks of pancakes with irresistibly crispy edges and a soft, tender interior. Whether topped with a drizzle of pure maple syrup, fresh berries, or creamy yogurt, these versatile pancakes make a delicious and healthy breakfast option that everyone will love—even those not avoiding gluten! Perfect for weekend brunches or a nourishing weekday treat, these pancakes prove that gluten-free can be both indulgent and effortless.
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 0.5 cup Gluten-free all-purpose flour blend
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 tablespoon Granulated sugar (optional)
- 1.5 cups Buttermilk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter, melted and cooled
- Cooking spray or butter, for greasing the skillet
Instructions
In a large mixing bowl, whisk together the buckwheat flour, gluten-free all-purpose flour blend, baking soda, baking powder, salt, and optional sugar to combine.
In a separate medium bowl, whisk together the buttermilk, egg, vanilla extract, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and gently mix with a whisk or spatula until just combined. Avoid overmixing; the batter should be slightly lumpy.
Let the batter rest for 5 minutes while you preheat a non-stick skillet or griddle over medium heat.
Lightly grease the skillet with cooking spray or butter. Using a 1/4-cup measuring cup, pour batter onto the skillet for each pancake, spacing them apart.
Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look slightly set. Flip the pancakes and cook for another 2-3 minutes, or until both sides are golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of yogurt.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 2797 mg | 122% | |
| Total Carbohydrate | 172.1 g | 63% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 31.0 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 481 mg | 37% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1138 mg | 24% | |
*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.
